The ingredients for the filling.

1. RUB pork with the mixture "five spices".

2. For the marinade, mix the honey, tomato paste, Hoisin sauce, soy sauce and vegetable oil. Pork pour 2/3 of the marinade, the remaining marinade to remove for glazing meat.

3. Cover the meat with foil and put into the refrigerator overnight.

4. Preheat the oven to 200 C. Lay a baking pan with foil, set it in the grid (the distance between the bottom of the pan and the bars should be about an inch. If you don't have the special pan, lay a few slices on the bottom of the pan, and the top set any grid on which the meat will fit). Pour into a baking tray, approximately 200 ml of cold water (the meat on the grate should not touch the water). Spread marinated pork on the rack and bake for 23 minutes. Then to get the meat and add the remaining marinade. Bake for 23 minutes, then reduce temperature to 180C and bake for another 20 minutes.

5. Meat to cool and slice it into thin layers. Meat cooked this way, it turns out tender, flavorful and juicy and the in itself will be a wonderful dish for the holiday table. This amount of dough required only half cooked meat. The remaining part you can save for another recipe or freeze.

6. Cut the meat into small cubes.

7. Sift the flour into a large bowl, add the salt, baking powder, yeast, sugar, warm water and sesame oil. Knead dense elastic dough, put it in the bowl, cover with film and put in cold oven (the oven temperature should not exceed 50C). Let the dough stand for at least 30 minutes while you prepare the sauce.

The ingredients for the sauce.

8. For the sauce mix all the ingredients in a small saucepan and cook on a fairly high heat, stirring constantly, for about 10 minutes so it is thick and flavorful. Allow to cool and pour it over the finely chopped pork.

9. Punch down the dough and cut into two parts, each roll into a "sausage" and cut into 6 pieces (make 12 large patties) or 12 pieces (24 small pie). I highly recommend cakes to do little in the tradition of dim sum, but large and will be very tasty, and mold them easier. A major work about the size of 2/3 of the palm. Roll the piece of dough, put on it a tablespoon or teaspoon of pork in the sauce (depending on the size of your pies) and to take "braid".

10. You should get this here old-fashioned "wallet".

11. Tightly to take the top and lay out on a floured Board. Repeat with remaining dough and filling.

12. Cook patties for a few under the lid for 10 minutes, then move the lid slightly to release a little steam. (For steaming, place each Patty on a small piece of parchment. Whole sheet of parchment to put not worth it, otherwise steam will not pass as expected). If you don't have a steamer, set in a pot of slowly boiling water some cans, put them on a plate and place patties on top of the leaves of parchment. Cover with a lid.