1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1 ½ tablespoons oyster sauce
1 tablespoon soy sauce
Dough:
4 ½ cups self-rising flour
1 ½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4 hard-boiled eggs, peeled and quartered
waxed paper
Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes. Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes. Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun. Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid. Steam buns until puffed up, about 30 minutes. If dough seems too moist, add more flour until it no longer sticks to your fingers.