Char Siu Bao

2 tbsp rice bran oil
1 spring onion, chopped fine
1 clove garlic, chopped fine
250 g pork in small cubes
1 tbsp SIDS SMOKEY GARLIC SAUCE
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp cornflour
2 tbsp chicken stock
1 pkt dried yeast
1 cup lukewarm water
4½ cups flour

Dissolve cornflour in stock. Marinate pork in SIDS SMOKEY GARLIC SAUCE for 1 hour. Meanwhile, dissolve yeast in lukewarm water. Add 1 cup of flour and mix thoroughly. Cover with cloth and let rise for 1 hour, until bubbles appear.
Meanwhile, heat oil in wok. Stir fry spring onion and garlic for 30 seconds. Add pork and stir fry 1 minute. Add soy sauce, oyster sauce and sugar. Pour in cornflour. Stir fry quickly until pork is glazed. Remove to bowl to cool.
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 5 cm in diameter. Slice the roll crosswise into 3 cm pieces. Flatten each piece with the palm of your hand and roll with rolling pin into 8 cm rounds. Place 2 tablespoons of filling in centre of each round. Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
Place each bun on 5 cm square of aluminum foil on steamer tray. Cover with a towel. Let rise for 1 hour, until dough springs back when touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.