Ingridients:
1 package active dry yeast
1 tbsp. sugar
1/4 cup lukewarm water
1 cup lukewarm milk
4 cups sifted all-purpose flour
2 dozen 2" square pieces of waxed paper
Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand for about 3 minutes then stir to dissolve completely. Let stand for 5 minutes.

Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is throughly combined.
Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm, draft-free place until dough doubles in volume.

Press hard dough into the large bowl. Cover and let rise until it has doubled in volume again. Meanwhile, prepare filling.
Turn the dough on a slightly floured board again and knead until smooth and satiny in texture. Roll dough to form a long cylinder about 2" in diameter. Slice into 1" rounds. Flatten each to a 4-5" diameter round.

Place 1 heaping tbsp. of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun on 2" square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.

Put enough boiling water in lower part of a steamer to come to within an inch of steamer rack. Arrange buns 1" apart on a rack. Cover steamer, bring water to a rolling boil and steam for about 10 minutes.

FILLING:
1 lb. lean pork diced
2 tbsp. soy sauce
1/2 tsp. salt
2 tsp. sugar
2 tbsp. cornstarch
3 tbsp. cooking oil
1 cup broth
1 tsp. sesame oil(optional)
2 shelled salted eggs, cut into big cubes(optional)

Combine pork, cornstarch, soy sauce, salt and sugar.
Saute pork in hot oil until light brown. Add sesame oil and broth. Simmer until pork is tender and sauce thickened. Set aside until dough is ready to be filled.

Kainan na!