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1
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
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2
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
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3
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
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4
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
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5
Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
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6
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
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7
Slice the roll crosswise into 1 inch pieces.
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8
Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
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9
Place 2 tablespoons of filling in center of each round.
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10
Gather dough up around the filling by pleating along the edges.
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11
Bring the pleats up and twist securely and firmly.
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12
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
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13
Steam over briskly boiling water 10 minutes.
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14
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
