For this recipe, you will need all purpose flour, sugar, yeast, shortening, peanut oil, 1/2 pound of cha shao (Chinese roasted pork), leeks, sliced ginger root, salt, both light and dark soy sauce, oyster sauce, chicken stock, sesame oil, red food coloring, and cornstarch. Dice the cha shao before starting the recipe.
To make the dumplings, sift 6 cups of all purpose flour into a large bowl. Dissolve 1/2 cup of sugar in a little hot water. Add 1 tablespoon of yeast and stir. Let this stand for 10 minutes. Melt two tablespoons of shortening in a microwave safe bowl. Add the yeast mixture to the flour and stir. Then add the 2 tablespoons of melted shortening. Mix that together well then knead it on a lightly floured surface for three minutes. Mold it into a long sausage shape and cover with a kitchen towel.
To make the sauce, combine 2 teaspoons of sugar, a pinch of salt, 1 tablespoon of dark soy sauce, one tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 cup of chicken stock, 1 teaspoon of sesame oil, and a dash of red food coloring. Mix well and sit aside.
Heat 1 tablespoon of peanut oil in a wok. Add the 1/2 pound of cha shao, 1 small leek, and a small piece of ginger root. Let that cook on high for one minute, and then remove the leek and ginger. Pour the sauce over the pork. If you need to thicken it, dissolve a tablespoon of cornstarch in a little water and add that. Stir the mixture in the wok until it is smooth then remove it from the wok and let it cool.
Take your roll of dough and cut it into 24 pieces. Flatten each piece and form it into a circle shape. Drop a tablespoon of the meat mixture into the middle. Fold the dough over and pinch the ends to seal it. Place the dumplings on a baking sheet covered in waxed paper and let them sit for 10 minutes to rise more.
Cook the dumplings in a bamboo steamer for 10 minutes and serve warm.