Heat the oil
in a wok. Add the pork, rice wine, sesame oil, oyster sauce, soy sauce
and sugar and cook for 1 minute. Leave to cool. Divide the dough into 12
or 24 portions, depending on how large you want your buns to be, and
cover with a tea towel. Working with one portion at a time, press the
dough into circles with the edges thinner than the center.
teaspoon of filling on the dough for a small bun or 3 teaspoons for a
large bun. Draw the sides in to enclose the filling. Pinch the top
together and put each bun on a square of greaseproof paper. When you get
more proficient at making these, you may be able to get more filling
into the buns, which will make them less doughy. Make sure that you seal
them properly. The buns can also be turned over, then cooked the other
way up so they look like round balls.
buns well apart in three steamers. Cover and steam over simmering water
in a wok, reversing the steamers halfway through, for 15 minutes, or
until the buns are well risen and a skewer inserted into the center
comes out hot. Serve with chili sauce.
Makes 12 large or 24 small
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