Chinese Steamed Buns With BBQ Pork Filling 
Makes 24 steamed buns

1 recipe Chinese Steamed Buns dough
1 pound chopped pork
1/2 cup barbecue sauce
3 tablespoons chopped shallots
1 1/2 tablespoons all-purpose flour
1/3 cup water or chicken stock
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
                   
1. Mix together pork, barbecue sauce, shallots, flour, water
   or stock, soy sauce, oil, and sugar. Chill in refrigerator
   for at least 6 hours. 
2. Prepare dough for Chinese Steamed Buns . 
3. Shape dough into balls. Roll each out into a circle, (like
   Won-Ton wrappers). Put 1 tablespoonful of prepared
   meat mixture in the center of each circle, and wrap
   dough around filling. Place seams down onto wax paper
   squares. Let stand until doubled, about 30 minutes. 
4. Bring water to a boil in wok, and reduce heat to medium;
   the water should still be boiling. Place steam-plate on a
   small wire rack in the middle of the wok. Transfer as
   many buns on wax paper as will comfortably fit onto
   steam-plate leaving 1 to 2 inches between the buns. At
   least 2 inches space should be left between steam-plate
   and the wok. Cover wok with lid. Steam buns over
   boiling water for 15 to 20 minutes. 
5. REMOVE LID BEFORE you turn off heat, or else water will
   drip back onto bun surface and produce yellowish
   "blisters" on bun surfaces. Continue steaming batches
   of buns until all are cooked.