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1
For Filling #1, heat the oil over medium heat and saute the shallots 2 minutes or until light brown.
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2
Add the flour, stir to combine, and cook 1 minute.
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3
Add the chicken stock, stir well, and cook 2 minutes.
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4
Add soy sauce and cook one minute.
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5
Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil.
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6
Chill until very firm.
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7
For Filling #2, simply mix all ingredients together.
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8
To make the dough, combine all dough ingredients into a stand mixer.
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9
Mix with the dough hook for 4 minutes.
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10
Use the oil to grease the outside of the dough; cover and let rest in warm area 1 1/2 hours or until double in size.
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11
Punch down dough and divide into 24 pieces.
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12
Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
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13
Roll to leave the center thick; thinner edges are easier to pleat.
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14
Place about 1 tablespoon of filling at the center of each dough round, flat side up.
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15
Gather the edges by first pleating counterclockwise, and then twisting to seal securely.
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16
Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
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17
Let buns rest, covered for at least 30 minutes.
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18
Steam on high heat for 8 to 10 minutes.
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19
Do not uncover the steamer any time during the steaming.
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20
If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
