Preparation:
dissolve yeast in water, add sugar, oil, and salt-mix well allow to rest for 15-20 minutes, until bubbly add flour and mix, until dough holds it's shape turnout onto a lightly floured board knead for 8-10 minutes, or until smooth and elastic place into a greased bowl, cover with a towel, and allow to rise, until doubled (approx 75-90 minutes) meanwhile, combine pork, garlic, ginger, 2 teaspoons sugar, and 2 tablespoons soy sauce, mix well in another bowl, combine cornstarch, soy sauce, sherry, and 1/4 cup water for cooking sauce heat oil in a wok, over high heat add pork and stir fry for 5 minutes, until browned add onions and cook, until softened add cooking sauce, heat and stir, until thickened remove from heat, cool turnout dough onto a lightly floured board knead for 1 minute cut into 1 piece per portion for large buns or 2 pieces per portion for mini buns rollout each piece into a circle, press edges to flatten slightly place 2 tablespoons filling for large buns or 1 tablespoon filling for mini buns in center of dough pull edges of dough up around filling, twist to seal place each bun, sealed side down, onto a small square of foil or parchment cover with a towel and let rise for 30 minutes, until puffy place in a bamboo steamer, cover, and steam for 12-15 minutes, until glazed and smooth serve warm or at room temperature to store-wrap airtight and freeze for up to 4 weeks to reheat-steam until heated through (about 8-10 minute |
