---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SHU BOW (PORK BUNS)
  Categories: Side dish, Breads, Chinese, Asian, Pork
       Yield: 6 Servings
  
            -Gail Shimizu BWHT68A
 
 ------------------------------------BUNS------------------------------------
       1 pk Active dry yeast
       1 c  Warm water (about 110F)
     1/3 c  Sugar
       2 tb Salad oil
       1 ts Salt
   3 1/4 c  All-purpose flour (approx.);
            -unsifted
 
 --------------------------------PORK FILLING--------------------------------
   1 1/2 lb Boneless lean pork
       2    Cloves garlic; minced
     1/2 ts Fresh ginger; grated
       4 ts Sugar; devided use
       4 tb Chinese soy sauce; devided
            -use
       1 tb Cornstarch
       1 tb Dry sherry
     1/4 c  Water
       1 tb Oil
       1    Medium onion; finely chopped
  
   In a large bowl, dissolve yeast in water; blend in sugar, oil and salt. Let
   stand in a warm place until bubbly (about 15 mins).
   Add flour and mix until dough holds together. Place dough on a lightly
   floured board and knead until smooth and elastic (about 8 to 10 mins).
   Place in a greased bowl, cover and let rise in a warm place until doubled
   in bulk (about 1 hour 15 mins).
   Meanwhile, prepare pork filling; let cool and set aside.
   Turn dough out onto a lightly floured board and knead for 1 min. Shape into
   a rectangle. With a floured knife, cut rectangle in half lengthwise, then
   cut crosswise 6 times to make 12 equal pieces. Roll each piece into a round
   about 4 1/2 in diameter. Press outside edges of dough to make them
   slightly thinner that the rest of the round.
   Place about 2 tbsp of filling in center of each round. Pull edges of dough
   up around filling and twist to seal. Place each bun, sealed side down, on a
   3 square of foil. Cover and let rise in a warm place until puffy and light
   (about 30 mins).
   Set in steamer over boiling water. Cover and steam for 12 to 15 mins. (when
   done, tops of buns should be glazed and smooth). Serve warm.
   Pork Filling:
   Cut pork into 1/2 cubes. Season with garlic, ginger, 2 tsp sugar and 2
   tbsp Chinese soy sauce. In a bowl, combine 2 tsp sugar, cornstarch, 2 tbsp
   soy sauce, dry sherry and water; reserve.
   Heat oil in a wok or wide frying pan over high heat. When oil is hot, add
   pork and stir-fry until browned (about 5 mins). Add onion and continue to
   stir fry until onion is limp (about 2 mins). Stir cornstarch mixture, add
   to pork and cook, stirring, until sauce bubbly and thickens. Cool.
  
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