1. For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute. 2. Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute. 3. Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm. 4. For Filling #2, simply mix all ingredients together. 5. To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes. 6. Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size. 7. Punch down dough and divide into 24 pieces. 8. Using a rolling pin, roll each into a round disk, making quarter turn with each roll. 9. Roll to leave the center thick; thinner edges are easier to pleat. 10. Place about 1 tablespoon of filling at the center of each dough round, flat side up. 11. Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches). 12. Let buns rest, covered for at least 30 minutes. 13. Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns. ---------------------------------------------------------------------------
Nutrition
Ingredients
