Chinese Steamed Buns with Meat Filling

This Chinese Steamed bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
 * Original recipe yield: 24 steamed buns.

Ingredients

 * 8 ounces chopped pork
 * 1 (4 ounce) can shrimp, drained and chopped
 * 1 teaspoon salt
 * 2 green onions
 * 1 tablespoon chopped fresh ginger root
 * 1 tablespoon light soy sauce
 * 1 tablespoon rice wine
 * 1 tablespoon vegetable oil
 * 1 tablespoon white sugar
 * ground black pepper to taste
 * 2½ tablespoons water

Directions

 * 1) Chop pork into tiny cubes and cook for 3–4 minutes in a wok.
 * 2) Add onions, soy sauce, ginger, rice wine, oil, sugar, and pepper.
 * 3) Chill for 2 hours in freezer.
 * 4) Shape dough into balls for buns.
 * 5) Add 1 tablespoon of filling into the center. Let stand for 30 minutes.
 * 6) Steam bums for 15– 25 minutes.