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Step 1:

Use a chinese soup bowl to start. Add 2 tbsp dry yeast (level) with 1/2 warm water (not hot, or it'll cook/wreck the yeast) + a pinch of sugar. Mix together and wait 10 minutes to rise.

Step 2:

Use a BIG bowl and mix together:

6 cups of white flour
1/2 cup white sugar
1/2 cup of canola oil (that's what she uses regularly, has a neutral flavor for this)
1/2 cup of milk (makes it smoother)
1 tsp of salt

Mix all together + the yeast mixture once it's risen. (In the meantime, turn on the oven to get it warm, but not TOO hot to cook/bake anything.)

Knead until (really) smooth--if too dry, add some warm water.

Cover bowl--she uses a big cooking lid to cover the whole thing. As soon as oven is warm, turn it off and place bowl inside until it expands 2x (approx. 1.5 hrs).

Once it's expanded, you can work the dough a little and start rolling out little circles to wrap the buns (makes approx 25 buns):

Step 3 - The Filling:

Buy 1 lb. bbq pork (fresh is best, at any chinese market or restaurant that makes it on premises) and cut into cubes.
Fry onions (approx 1/2 cooking onion, diced) and then add BBQ pork cubes and hoisin sauce (to taste)

That's it!

Step 4 - Putting it all together:

Then place them on a pan (non-stick is best so the buns won't fall apart upon moving) and put in a warm (NOT HOT) oven again to rise 2x.

THEN, transfer to a tin foil pie pan and place in a big pot/wok/steamer and steam on high heat for 10 minutes.

Yummy deliciousness to follow....

Mom Yeasting's BBQ Pork Buns

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Mom Yeasting's BBQ Pork Buns Submitted by: Joseph Wu Latest update: March 20, 2008
Comments Nancy's mom has her special way of making BBQ pork buns taste lighter and fluffier than usual. Here's her "secret" recipe!	Step 1: Use a chinese soup bowl to start. Add 2 tbsp dry yeast (level) with 1/2 warm water (not hot, or it'll cook/wreck the yeast) + a pinch of sugar. Mix together and wait 10 minutes to rise. Step 2: Use a BIG bowl and mix together: 6 cups of white flour 1/2 cup white sugar 1/2 cup of canola oil (that's what she uses regularly, has a neutral flavor for this) 1/2 cup of milk (makes it smoother) 1 tsp of salt Mix all together + the yeast mixture once it's risen. (In the meantime, turn on the oven to get it warm, but not TOO hot to cook/bake anything.) Knead until (really) smooth--if too dry, add some warm water. Cover bowl--she uses a big cooking lid to cover the whole thing. As soon as oven is warm, turn it off and place bowl inside until it expands 2x (approx. 1.5 hrs). Once it's expanded, you can work the dough a little and start rolling out little circles to wrap the buns (makes approx 25 buns): Step 3 - The Filling: Buy 1 lb. bbq pork (fresh is best, at any chinese market or restaurant that makes it on premises) and cut into cubes. Fry onions (approx 1/2 cooking onion, diced) and then add BBQ pork cubes and hoisin sauce (to taste) That's it! Step 4 - Putting it all together: Then place them on a pan (non-stick is best so the buns won't fall apart upon moving) and put in a warm (NOT HOT) oven again to rise 2x. THEN, transfer to a tin foil pie pan and place in a big pot/wok/steamer and steam on high heat for 10 minutes. Yummy deliciousness to follow....