Steamed Barbecue Pork Buns

1. Dissolve yeast in water, add sugar, oil, and salt-mix well allow to rest for 15-20 minutes, until bubbly.
2. Add flour and mix, until dough holds it's shape.
3. Turnout onto a lightly floured board Kneadi for 8-10 minutes, or until smooth and elastic.
4. Place into a greased bowl, cover with a towel, and allow to rise, until doubled (approx 75-90 minutes) Meanwhile, combine pork, garlic, ginger, 2 teaspoons sugar, and 2 tablespoons soy sauce, mix well.
5. In another bowl, combine cornstarch, soy sauce, sherry, and ¼ cup water for cooking sauce.
6. Heat oil in a wok, over high heat.
7. Add pork and stir fry for 5 minutes, until browned.
8. Add onions and cook, until softened.
9. Add cooking sauce, heat and stir, until thickened.
10. Remove from heat, cool.
11. Turnout dough onto a lightly floured board Knead for 1 minute.
12. Cut into 1 piece per portion for large buns or 2 pieces per portion for mini buns.
13. Rollout each piece into a circle, press edges to flatten slightly.
14. Place 2 tablespoons filling for large buns or 1 tablespoon filling for mini buns in center of dough.
15. Pull edges of dough up around filling, twist to seal.
16. Place each bun, sealed side down, onto a small square of foil or parchment.
17. Cover with a towel and let rise for 30 minutes, until puffy place in a bamboo steamer, cover, and steam for 12-15 minutes, until glazed and smooth.
18. Serve warm or at room temperature.
19. To store-wrap airtight and freeze for up to 4 weeks.
20. To reheat-steam until heated through (about 8-10 minutes).