Pork Bun or Meona Pua

(approx. 12 buns)

Bun:

• 1 pkg. yeast
• 3 tbsp. lukewarm water
• 1½ cups water
• 1½ tbsp. shortening
• ¾ tsp. salt
• 3/8 cup sugar
• 6 cups sifted flour

Filling:

• ½ lb. diced pork
• 1 cup chopped ham, canned meat
• ½ cup chopped mushroom
• Optional: Chinese parsley, chop suey yam, water chestnut
• 3 stalks green onions
• Shoyu, salt to taste or char sui sauce
• Vetsin and 5 spices

Sprinkle yeast over 3 tbsp. lukewarm water and let stand until yeast is softened. Heat water, add shortening, sugar and salt. Stir until melted. Cool. Add yeast and blend well. Add flour 1 cup at a time mixing well after each addition. Knead if necessary. Let rise until double in bulk.

Make filling: Pan fry pork until well cooked, add ham, mushrooms and heat. Add seasoning to taste and cook until mixture absorbs shoyu. Add onion and parsley before turning off flame. Cool before stuffing into bun.

Stuff and Steam: Punch down and knead dough. Cut into desirable size (about 2″ ball) and stuff with filling, being sure that there is no opening for filling to spill out. Place on small square of paper. Use red food coloring for design on top. (Red is a color for joy).

Have water in pot boiling. Place rack over water. A steam basket may be used. Place bun (leave paper on) and steam until done (about 15 minutes). Serve hot.