Scrumptious Chinese Barbecue Pork Steamed Buns

In a large mixing bowl, dissolve the active dry yeast in 1 cup of warm water. Add 1 cup of all-purpose flour to the yeast mixture, combine thoroughly, cover with a cloth, and let sit in a warm place for 1 hour until bubbles appear.

In a separate bowl, mix together 2 tablespoons sugar and 2 tablespoons vegetable oil in 1/2 cup boiling water. Once the mixture has cooled to a lukewarm temperature, pour it into the yeast mixture.

Gradually add the remaining 3 1/2 cups of all-purpose flour to the yeast mixture, stirring well. Once combined, knead the dough on a lightly floured surface until smooth. Place the smooth dough into a greased bowl, cover with a damp cloth, and let it rise in a warm place for 2 hours, or until doubled in size.

To prepare the pork filling, heat 2 tablespoons of vegetable oil in a wok. Add the finely chopped scallion and minced garlic, and stir-fry for 30 seconds.

Add the barbecued pork cubes to the wok and stir-fry for 1 minute. Pour in the light soy sauce, oyster sauce, and sugar, stirring to combine.

Stir in the cornstarch slurry (cornstarch dissolved in water or chicken stock) to the wok, and stir-fry until the pork is glazed. Remove the filling from the wok and allow it to cool.

On a floured surface, knead the risen dough briefly and roll it into a long 2-inch diameter log. Slice the log crosswise into 1-inch pieces.

Flatten each piece with the palm of your hand and use a rolling pin to create a 3-inch round. Place 2 tablespoons of the cooled pork filling in the center of each round.

Shape the buns by pleating the edges of the dough up and around the filling, twisting the pleats securely at the top.

Place each filled bun on a 2-inch square of parchment paper or aluminum foil and arrange them on a steamer tray. Cover the buns with a towel and let them rise for another hour.

Remove the towel, and steam the buns over briskly boiling water for 10 minutes.

Serve the steamed buns hot and enjoy the irresistible flavors they offer.