Remove 1 loaf (1 pound) frozen bread dough from the package and thaw as package directs, covering it with moist cloth or brushing surface with salad oil; thaw just until dough is pliable, 1-2 hours at room temperature. Meanwhile prepare either the pork or beef filling (recipe follows).

With a lightly floured knife, cut the thawed loaf in half lengthwise and then cut each half into 8 equal sized pieces, making 16 total. Roll each piece of dough into a ball. On a lightly floured board, roll each piece into a round, about 4 1/2 inches in diameter.

Place about 2 tablespoons of the filling in the center of each round; pull edges of dough up around filling, pleating in edges, and tightly pinch together to seal in filling. Place buns, pinched side down, about 2 inches apart, on a greased cookie sheet. Cover and let rise in a warm place until puffy and light, about 20 minutes.

Brush each bun with melted butter (you'll need about 2 tablespoons). Bake in a 350 degree oven for about 20 minutes or until golden brown. Serve warm, reheated, or at room temperature. Makes 16 filled buns.

Chinese Pork Filling: Combine 2 cloves garlic (minced or mashed), 1/2 teaspoon grated fresh ginger root (or 1/4 teaspoon ground ginger), 2 teaspoons sugar and 2 tablespoons soy sauce. Cut 1 1/2 pounds boneless pork (such as butt) into 1/2 inch cubes and mix with seasonings. In a small dish combine 2 teaspoons sugar and 1 tablespoon cornstarch; blend in 2 tablespoons soy sauce, 1 tablespoon sherry and 1/4 cup water; set aside.

Heat 1 tablespoon salad oil in a large frying pan or wok over high heat. When oil is hot, add pork, cook stirring frequently, until browned, about 5 minutes. Add 1 medium-sized onion (finely chopped) and continue stirring for about 2 more minutes or until onion is limp. Stir cornstarch mixture into pork; cook, stirring frequently, until sauce boils and thickens, about 30 seconds. Skim off and discard any fat. Cool. Makes 16 buns.