Savory Steamed Buns with Pork Filling

Ingredients

• All-purpose flour (4 cups)
• Active dry yeast (2 teaspoons)
• Sugar (2 tablespoons)
• Warm water (1 1/2 cups (110°f/43°c))
• Salt (1 teaspoon)
• Ground pork (1 pound)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, minced)
• Green onions (4, chopped)
• Soy sauce (3 tablespoons)
• Sesame oil (1 tablespoon)
• Cornstarch (1 tablespoon)
• Parchment paper (for lining the steamer)
• Soy sauce or chili oil (for serving)

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water (110°F/43°C). Let it sit for about 5 minutes until foamy, indicating that the yeast is active.
2. In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture. Mix with a spoon until a dough begins to form.
3. Transfer the dough to a floured surface and knead for approximately 5 minutes until the dough is smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1 hour, or until it doubles in size.
4. While the dough is rising, prepare the filling. In a mixing bowl, combine the ground pork, minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, and cornstarch. Mix thoroughly to ensure the flavors are evenly distributed and the filling is well-combined.
5. Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a small circle, approximately 4 inches in diameter.
6. Place a spoonful of the pork filling in the center of each dough circle. Carefully fold the edges over the filling and pinch to seal, forming a bun shape. Ensure that the bun is tightly sealed to avoid leakage during steaming.
7. Arrange the filled buns in a steamer basket lined with parchment paper, ensuring there is space between each bun to allow for expansion during steaming.
8. Fill a pot or wok with water and bring it to a boil. Position the steamer basket on top of the pot and cover with a lid. Steam the buns for 15-20 minutes, or until the dough is cooked through and the filling is hot.
9. Serve the steamed buns hot, garnished with additional chopped green onions if desired. Enjoy them on their own or with a side of soy sauce or chili oil for dipping.