Bun filling

• 8 ounces (225 g) shredded cooked pork or chicken
• ½ cup barbecue sauce
• 1 tbsp soy sauce
• 1 tbsp cooking oil
• 1 tbsp granulated white sugar
• 1 tbsp Teriyaki sauce
• 1 tsp garlic chili sauce
• ¼ tsp five spice powder
• ¼ tsp toasted sesame oil

Steamed buns

• 1½ cups warm water (95°F / 35°C)
• 3 tsp (or 1 packet) active dry yeast
• 3 tbsp granulated white sugar
• 4 cups white bread flour
• 2 tbsp cooking oil
• 1 tsp baking powder
• ½ tsp salt

Bun filling

1. Place all ingredients in food processor.
2. Process until ingredients are blended and chopped fine.

Steamed buns

1. Stir yeast and 1 tablespoon of sugar into 1½ cups of warm water (95°F / 35°C.). Let stand for 15 minutes.
2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder, and salt in mixing bowl.
3. Stir until dough forms. Knead dough for 10 minutes.
4. Allow dough to rise in a warm place for 1½ hours.
5. Punch dough down and divide into 12 pieces.
6. Roll each piece of dough into a ball, then flatten with rolling pin into a 6-inch (15 cm) circle.
7. Place 1 tablespoon of meat filling in center of each flattened piece of dough.
8. Lift the edges of the flattened dough up around the filling and bring edges together. Pinch edges closed to form filled bun.
9. Place buns on parchment paper. Allow to rise in a warm place 1 hour, until doubled in size.
10. Steam buns in a steamer over boiling water for 20 minutes.
11. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
12. Serve warm.