6 1/4 c flour + more for dusting
3/4 c sugar
2 1/4 tsp yeast
1/3 c warm water
1 tsp salt
1 1/2 tbsp Crisco shortening
1 c hot water
3/4 c milk
Dissolve yeast in warm water. Set aside. Stir together flour, sugar, salt. Combine hot water, milk, and crisco. Add to flour mixture. Add yeast mixture. Using a dough hook, mix on speed 2 for 5 minutes, stopping as necessary to scrape sides of bowl. Place in a greased bowl and let rise for an hour. While dough is rising, make filling as follows:
2 1/2 c char siu (or any Chinese barbecued pork), diced
8 water chestnuts, diced
2 tbsp diced onion
2 tsp sugar
1 tbsp shoyu
1 tsp hoi sin sauce
1 tsp red bean curd
1/8 tsp (or less) red paste food coloring
Stir fry all ingredients except food coloring for 3 minutes. Remove from heat and add food coloring. Set aside to cool.
Cut 36 squares of waxed paper (3 x 3 inches).
Punch down dough and let rest 10 minutes. Turn out onto floured surface. Divide dough into 36 pieces. Flatten and fill with a tablespoon of filling. Place seam-side down on waxed paper squares. When double in size, steam for 20 minutes.