STEAMED BUNS DAI BAO

FILLING:

2 teaspoons oil
1 clove garlic, minced
1/4 teaspoon salt
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon oyster sauce
3 teaspoons cornstarch
1 tablespoon cold water
1/3 cup hot water
1 teaspoon hoisin sauce
1 teaspoon sugar
3/4 cup cooked, diced pork

DOUGH:

2 1/2 cup all purpose or unbleached white flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
2 tablespoons soft lard
About 1/2 cup water
1/2 teaspoon white vinegar

Heat oil in wok. Add garlic and cook and stir for 10 seconds. Add salt, soy sauce, sesame oil, oyster sauce, cornstarch mixed with 1 tablespoon cold water, and 1/3 cup hot water to wok. Cook and stir until thick and clear.

Remove from heat; stir in hoisin sauce and sugar. Stir in pork; cool.

To prepare dough; Sift flour and baking powder into bowl; stir in sugar. Rub in lard with fingers until evenly mixed. Add water and vinegar; knead dough until soft. Shape into smooth ball, cover and let rest 30 minutes.

Divide dough into six to eight portions; roll each into a 4-inch circle. Place a teaspoon of filling in center of each. Bring up edges to enclose filling, making folds at top, pinching to seal, and twisting. Arrange seam side down on lightly oiled waxed paper.

Fill wok with about 1 inch of water. Place buns and wax paper on rack or in bamboo steamer placed in wok. Cover and steam for 20 to 30 minutes or until dough has cooked. Serve warm. Makes 6 to 8 buns.

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