5 cloves garlic, crushed
1 big onion, sliced
2 tbsp. butter
1 lb. boneless pork, cooked and cut into small chunks; or 1 lb. ground pork
4 tbsp. soy sauce
3 tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. cornstarch dispersed in 1 tbsp. water

Saute garlic and onion in butter. Add pork and cook until pork turns brown. Add remaining ingredients with the cornstarch-water mixture. Blend well and cook for 5 minutes. Remove from heat and set aside.

DOUGH:

1 1/2 c. warm water
1/4 oz. active dry yeast
5 c. all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
3 tbsp. lard

In a big bowl place 1 1/2 cups lukewarm water. Add yeast and let it stand for 10 minutes. Add mixed flour, sugar, baking powder, and lard to yeast mixture. Mix well and knead until smooth. Put in a bowl and cover. Place in a warm place and let it rise for 2 hours.

Divide the dough into 24 balls. Flatten each ball to about 2-inches in diameter. Fill with 1 tablespoon of filling and fold around like a bonnet. Place each enclosed, filled bonnet on a 2-inch square of waxed paper. Let stand for 1/2 hour. Arrange in a steamer; steam for 15 minutes.

NOTE: Using canned buttermilk biscuits for an "instant dough" (as in the Steamed Biscuits) provides a quickly-made version of this Sio Pao.