Roast Pork Buns ¤eżNĄ]
Equipment :
wok, wok cover, wok chaan teaspoon
tablespoon small bowls
plates measuring jug
bamboo steamer chopper
chopping board sieve
mixing bowl round-ended knife
flour dredger rolling pin (Chinese style)
8 pieces greaseproof paper (5cm X 5cm)  
Ingredients :
Dough
plain flour 110 g
baking powder 1 tsp
castor sugar 25 g
vegetable fat 1 tsp
cold water 50 - 60 ml
white vinegar 1/4 tsp
Filling
roast pork 60 g
shallot 1 clove
oil 1/2 tbsp
Sauce :
sugar 1/2 tsp
cornflour 1 tsp
pepper few shakes
dark soya sauce 1/2 tsp
light soya sauce 1/2 tsp
oyster sauce 2 tsp
sesame oil 1/4 tsp
water 2 tbsp
Method :

1. Prepare filling :

a. Wash and cresh shallot.
b. Slice roast pork and cut into finger-nail size.
c. Prepare sauce ingredients.
d. Heat 1/2 tbsp oil in wok, saute shallot, discard when brown. Add sauce, when it starts to boil, add roast pork. Simmer until sauce thickens. Dish onto a plate and livide into 8 equal portions.
2. Prepare steamer.

3. Prepare dough :

a. Mix white vinegar and water.
b. Sieve flour, baking powder and sugar together.
c. Make a well in the centre. Add vegetable fat and water, mix well and knead to form a fairly firm dough.
4. Form the dough into a roll and divide into 8 equal portions
5. Dredge the table with flour. Knead the dough till smooth. Roll each portion to a round, add 1 portion of filling in the centre. Gather pleats round the edge of the round and shape to form a bun. Place on a piece of greaseproof paper.
6. Steam over high heat for 15 minutes. Serve hot.