Serves: 10
Total Calories: 225

1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons vegetable oil
2 cups chopped Barbecued pork (see Appetizers & Cold Dishes)
2 tablespoons oysters sauce
1/2 cup chicken broth (see Soups)
1 cup milk
1/4 cup sugar
1 tablespoon shortening
1/4 teaspoon salt
1 package active dry yeast
2 tablespoons warm water (105 to 115°)
1 egg white
3 to 3 1/2 cups all-purpose flour

Mix cornstarch and 1 tablespoon water.

Heat wok until very hot. Add vegetable oil tilt wok to coat sides. Add Barbecued Pork stir-fry 30 seconds. Stir in oyster sauce. Stir in broth heat to boiling. Stir cornstarch mixture into pork mixture. Cook and stir about 10 seconds or until thickened. Cover and refrigerate.

Scald milk in 1-quart saucepan. Stir in sugar, shortening and salt until shortening is melted. Cool to lukewarm. Dissolve yeast in 2 tablespoons water. Stir yeast and egg white into milk mixture. Pour milk mixture over 3 1/4 cups of the flour in medium bowl stir until smooth. Mix in enough remaining flour to make a stiff dough that is easy to handle.

Turn dough onto lightly floured surface knead about 4 minutes or until smooth and elastic. Place in greased bowl turn greased side up. Cover let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Punch down dough divide into 20 pieces. Roll or pat each piece into 3 1/2-inch circle. Place 1 tablespoon pork mixture in center of circle. Bring edge up around filling twist to seal. Place on 3-inch square of waxed paper. Repeat with remaining circles. Cover let rise in warm place 30 minutes. Place 5 or 6 bao 1/2 inch apart on heatproof plate on rack in steamer cover and steam over boiling water 12 minutes. Repeat with remaining bao. (Add boiling water if necessary.) Remove waxed paper squares immediately.

Makes 20 bao.

**Serve these filled yeast rolls for breakfast or lunch as well as for appetizers, or for an after-school snack as they do in China. Bao are convenient for picnics too, because they can be wrapped in foil and "steamed" over a grill or even an open fire. You can make, cover and refrigerate them up to 2 days ahead, or freeze as long as 2 months. Steam refrigerated bao 5 minutes, frozen bao for 30.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 225
Calories from Fat: 43

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Almond Chicken
Barbecued Chicken Wings
Barbecued Pork
Barbecued Pork Bao
Barbecued Ribs
Bean Sprout Salad
Chicken Wing Drumsticks
Chicken-Papaya Salad
Chicken-Pineapple Salad
Chilled Spring Rolls
Chinese Chicken Salad
Cold Chicken with Hot Sauce
Crabmeat Puffs
Crabmeat Salad
Crispy Scallops
Egg Rolls
Gingered Pineapple Dressing
Hot Mustard
Lotus Root Salad
Marinated Broccoli
Marinated Mushrooms and Cucumbers
Pineapple Salad With Barbecued Pork
Plum Sauce Dressing
Plum Sweet-and-Sour Sauce
Pork Dumplings
Pot Stickers
Red Sweet-and-Sour Sauce
Sesame Chicken Wings
Shrimp Toast
Sichuan Chicken Dumplings
Spinach With Plum Sauce Dressing
Stir-Fried Wontons With Sichuan Sauce
Toasted Sesame Seed