Filling: Mix the meat
with soy sauce, cooking wine, water sesame oil, salt, sugar, cornstarch,
green onions and ginger root until it is completely blended and smooth.
Dough: Put the warm water
in a bowl; add the sugar and stir to dissolve it. Sprinkle the yeast into
the bowl. Let it stand for 10 minutes. The yeast will form into a head
and rise to the top. Sift the flour. Add the oil and mix them together
with the water, sugar, and yeast mixure. Knead the dough into a ball. Remove
the dough until it smooth and elastic then place it in a clean bowl and
cover it with a damp cloth. Let it rise in a warm place for 1-4 hours or
until it has doubled in bulk. The bowl may also be placed in a warm oven
to stand for 1 hour.
Procedure: Remove the
dough from the bowl and knead it on a lightly floured surface until it
is smooth and elastic. If thedough is too dry, add water. if it is too
sticky, add flour. Roll the dough into a long, baton-like shape then divide
it in 24 pieces. Flatten each piece with the palm. (see Figure 4) Line
the steamer with a damp cloth or small pieces of paper on which to set
each bun. Let the buns stand for 10 minutes then steam them over high heat
for 10 minutes. Steam heat the buns for later servings.