1 package instant dry yeast
1 3/4 cups warm water
3/4 cup sugar
1 teaspoon baking powder
6 1/2 cup all purpose flour

First, make the dough.

This dough is good for steamed or baked buns.

For the dough, you need: Dissolve 1/2 yeast cake with sugar in warm water.

Immediately add baking powder and then the flour.

The dough will be firm and fairly dry. Knead on board for 20 minutes until dough is elastic and smooth.

Place in a mixing bowl, cover with a damp cloth and leave in a dry warm draft-free place until dough doubles in bulk (about 2 1/2 - 3 hours).

Punch down the dough and knead 5 minutes more and it's ready to be stuffed.

If you want Cha Siu Bow, you'll need: 4 cups of finely diced barbecued pork and 1/2 cup dehydrated onion flakes.

For the sauce (in Cha Siu Bow) use: 2 tsp hoisin sauce, 2 tsp sherry, 4 tsp oyster sauce, 2 tsp ketchup, 1 tsp sugar, 1 1/2 tb cornstarch, 1 1/2 cup chicken stock.

Soak the onion flakes in a cup with enough water to cover flakes.

Mix sauce ingredients in a small sauce pan. Cook over medium high heat until sauce thickens.

Stir in diced pork and onion flakes.

Chill for 3 - 4 hours.

If you want Dow Sah Bows, use a can of sweet red bean paste.

Divide the filling (pork mixture or sweet bean paste) into 24 portions.

Divide dough into 2 dozen balls. Flatten each ball, roll it out into a 4 inch circle, leaving the center twice as thick as the side.

Put a small portion of filling in center of each.

Wrap the sides around the filling, twisting dough to seal.

Place on a 2 inch square piece of wax paper, twist side down. Allow buns to rise in a warm place until doubled.

Brush with a wash consisting of 1 beaten egg white, 1 tsp water, and 1/4 tsp sugar.

You can cook them by steaming them 15 minutes or bake in a preheated 350F oven 20-25 minutes or until golden brown. Bake 20 - 25 minutes until golden brown.