Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oyster sauce 2 1/4 ts Cornstarch
2 ts Ketchup 3/4 c Char Siu
1 pn Of white pepper 1 tb Peanut oil
2 1/2 oz Chicken broth 1/2 c Diced onion
1 1/2 ts Dark soy 1 1/2 ts White wine
2 1/4 ts Sugar

Combine in a bowl: Heat wok for 30 - 40 seconds. Add peanut oil heat
until white smoke rises. Add onion and cook over low heat until
onions turn light brown. Add char siu, increase heat, stir fry until
mixture well combined. Add wine and mix well. Reduce heat and add
sauce mix from bowl. Stir until thickened. Add 1/2 tsp. sesame oil
and mix well. Remove mixture to shallow dish. Allow to cool to room
temp then refrigerate uncovered for 4 hrs.

Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into
16 1" pieces. Roll each into a ball and cover with damp cloth. Work
dough ball into a hemisphere. Put 2 Tbs. filling mix into formed
hemisphere in palm of one hand. Work around the hemisphere, pleating
and closing the dough until filling is completely covered.

Place sealed buns, sealed end down, on 2.5" X 2.5" squares of wax
paper. Place in steamer at least 2" apart, steam for 15 - 20 minutes.
Serve

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