Chinese Steamed Buns (BBQ Pork and Pork/Vegetable)

• 14 cup peanut oil
• 4 teaspoons shallots, minced
• 3 tablespoons all-purpose flour
• 34 cup chicken stock
• 2 tablespoons soy sauce
• 2 cups pork, cooked (1/4 inch dice)
• 2 tablespoons oyster sauce
• 4 tablespoons granulated sugar
• 2 teaspoons sesame oil
• 1 lb ground pork
• 12 cup bok choy, finely chopped
• 12 cup green onion, finely choppped
• 14 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sherry wine
• 1 tablespoon granulated sugar
• 14 cup warm water
• 2 14 teaspoons active dry yeast
• 4 cups all-purpose flour
• 2 tablespoons shortening
• 12 cup extra finely granulated sugar (Pulse in a grinder for 30 seconds)
• 1 cup whole milk, warm (105A F)
• 1 tablespoon vegetable oil
• 1 tablespoon baking powder
• 1 12 tablespoons water

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

peanut oil, shallots, allpurpose, chicken stock, soy sauce, pork, oyster sauce, granulated sugar, sesame oil, ground pork, bok choy, green onion, soy sauce, sesame oil, sherry wine, sugar, water, active dry yeast, allpurpose, shortening, sugar, milk, vegetable oil, baking powder, water

Taken from www.food.com/recipe/chinese-steamed-buns-bbq-pork-and-pork-vegetable-521753 (may not work)