Instructions: Make the filling. Start with making a marinade with the sugar, soy sauce, rice wine vinegar, oyster sauce, chicken stock, sesame oil, pepper, and vegetable oil. Add pork, toss to coat, marinate several hours in the refrigerator. Preheat oven to 325 F. Drain pork and bake pork until done, 45-60 minutes, brush several times with honey while baking. Let cool then dice pork. Add sugar and shortening to hot water, stir until sugar is dissolved, and allow to cool slightly. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands.

It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or until smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour. Knead dough 3 minutes. Divide into 24 pieces and cover with a cloth let rest 10 minutes.. Pat each piece of dough into a 4" circle. Place a teaspoon of pork filling in the center. Pleat edges of circle all the way around. Bring edges up over filling, then pinch the pleats together firmly at the top. Set aside and again let rest 10 minutes. Place each bun on a piece of wax paper, and steam with 1/2" of space between them, for 12 minutes. Do not open the steamer while cooking.

Makes 24 Buns

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