• 1 pork tenderloin
• Marinade
• 1/2 cup teriyaki sauce
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoon hoisin sauce
• 4 cloves garlic, chopped
• 1/4 teaspoon red food color
• For the buns
• 2 1/4 teaspoons  (1 packet) active dry yeast
• 1 cup  warm water
• 4 cup all-purpose flour 
• 2 tablespoons sugar
• 1 1/2 teaspoons double-acting baking powder
• 1 teaspoons kosher salt
• For the filling:
• 2 green onions, chopped
• 1 garlic clove, chopped
• Chopped pork bbq
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 tablespoon of cornstarch/1 
• 2 tablespoons of cold water
• Make the Pork BBQ:

This recipe can be made the day before you want to prepare the buns.  Marinate pork in a ziploc bag with all ingredients for 4 hours or overnight.  The red food coloring is what gives it the unique Chinese barbeque color.  Cook at 375F for 45 minutes or until internal temperature is 147. Chop into tiny cubes after the meet rests for at least 15 minutes.  Set aside.. 

Make the Buns:

In small bowl, sprinkle the yeast over the warm water. Allow to proof until bubbly about 5-10 minutes.

Sift the flour, sugar, and baking powder into the bowl of a stand mixer fitted with the dough hook attachment. Add the salt. Turn the mixer on low speed, and pour in the warm water-yeast mixture until the dough begins to form a ball. If it looks too dry, add more water, tablespoon by tablespoon, until it forms a ragged clump. Continue to knead on low speed for 5 to 10 minutes, until the dough is smooth, shiny, and springy to the touch. Let proof for two hours.

Make the filling:

Stir fry green onions and garlic, then add chopped pork, sauces and sugar.  Combine water and cornstarch. You have to combine cornstarch and water separate and then add to sauce so you do not have clumps.  

Combine until pork is glazed. Set aside to cool.

Now for the fun part to assemble and steam the buns.

Roll out dough into a log about 2 inches around and slice into 1 inch pieces, flatten with rolling pin into 3 inch rounds.

Put about 2 tablespoons of filling into the center and brush sides with sesame oil. Bring all the sides up with your fingers while twisting and pinch to close. 

Place on parchment paper in a steamer basket and cover with a towel and let rise for 30 minutes. Make sure to leave space between each bun because they get a little bigger when they are steamed.

Remove towel and steam over boiling water for 10 minutes. Take off heat and let them sit in basket for 5 minutes. I wrap a dish towel over the lid of the top shelf of steamer basket so water doesn’t make the buns soagy in the top row.