Siopao (Chinese steamed bread buns filled with meat)

Ingredients:
3 c. All purpose flour
3 tsps yeast
1 1/2 cups luke warm water
4 tbsps Sugar
1/2 cups shortening ( crisco)
1 tsp salt

Preparation:
Dissolve yeast in luke warm water.
When dissolved, add sugar and 2 1/2 cups flour to make a soft sponge.
Beat thouroughly.
Set aside to rise until double in bulk. ( 20 - 30 minutes).
Add remainining flour and 1/4 cup shortening, and mix well.
Knead until smooth.
Divide dough into 24-36 pieces depending on desired size.
Form into balls.
Set aside

Filling:
1/2 kg. pork or chicken (cut into small pieces or coarsely ground)
1 cup onion (chopped)
1 clove Garlic (chopped finely)
3 tbsps. soy sauce
3 tbsp. Hoi sin sauce (can be found at Oriental store)
3 tbsp. Sesame oil (or crisco is fine)
1/2 cup water
2 tbsp. sugar
1/2 tsp. ground pepper
6 hard boiled eggs (cut in slice or cubes)
1 tsp. MSG (if prefered)

Filling Preparation:
Saute garlic, onion in a sesame oil (or Crisco)
Add pork or chicken.
Cook till lightly brown.
Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG),
and corn starch (or corn flour).
Stir until sauce boils.
Reduce heat and simmer uncovered for 2 minutes
Remove pan from heat.
Add hard boiled eggs.
Let cool for 5 minutes.

Filling The Dough:
Take each ball of dough and roll out on floured surface.
Place one round of dough in palm of hand.
Put one table spoon of filling in center of siopao dough.
Press edges of dough together.
Take the 2 ends of bun,
bring them up over the pinched edge and twist together firmly.
Cut 12 peices of greaseproof paper (wax paper) into2 inches square.
Brush one side lightly with oil.
Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.
Steam siopao dough for 20 minutes.