Ok, chowfriends, here's what I have a hankering for:
The steamed buns that are filled with barbeque pork (and other assorted things) in a sweet red sauce that are served at Chinese dim sum. The buns are white and doughy, and usually have a crosshatch at the top. They are not the buns that are filled with the gray colored pork, and have been toasted on top.
I have looked everywhere for a version of these to eat at home - from Maria's chinese bakery in Rockville to Daruma (Japanese, I know, but they stock Chinese goods) to no avail.
Perhaps I need to know the term of art? Please advise.