| 1 | Combine in a bowl: heat wok for 30 - 40 seconds. |
| 2 | Add peanut oil & heat until white smoke rises. |
| 3 | Add onion and cook over low heat until onions turn light brown. |
| 4 | Add char siu, increase heat, stir fry until mixture well combined. |
| 5 | Add wine and mix well. |
| 6 | Reduce heat and add sauce mix from bowl. |
| 7 | Stir until thickend. |
| 8 | Add ?tsp. sesame oil and mix well. |
| 9 | Remove mixture to shallow dish. |
| 10 | Allow to cool to room temp then refrigerate uncovered for 4 hrs. |
| 11 | Roll 1 recipe steamed bun dough into a 16 inch long roll and cut into 16 1" pieces. |
| 12 | Roll each into a ball and cover with damp cloth. |
| 13 | Work dough ball into a hemisphere. |
| 14 | Put 2 tbs. |
| 15 | Filling mix into formed hemisphere in palm of one hand. |
| 16 | Work around the hemisphere, pleating and closing the dough until filling is completely covered. |
| 17 | Place sealed buns, sealed end down, on 2.5" x 2.5" squares of wax paper. |
| 18 | Place in steamer at least 2" apart, steam for 15 - 20 minutes. |
| 19 | Serve immediately |
