Steamed Pork Buns

Mix 300 g all-purpose flour, 5 g instant yeast, and 20 g sugar, then pour in 170 ml water gradually.

Knead for about 10 minutes until the dough feels smooth, elastic, and no longer shaggy.

Shape the dough into a ball, place it in a bowl, and cover it with a damp cloth.

Let it proof in a warm place for about 1 hour, until it looks noticeably puffed and soft.

Combine 220 g ground pork with 80 g finely chopped cabbage, 8 g ginger, 1.5 tablespoons soy sauce, and 1 teaspoon sesame oil.

Mix until the filling turns slightly sticky, which helps it hold together inside the buns.

Press the proofed dough gently to release gas, divide it into 8 equal pieces, and round each piece.

Keep them covered with the damp cloth and rest for 10 minutes so they roll out without shrinking back.

Flatten each piece so the center stays a little thicker and the edges are thinner.

Add the pork filling, then pleat the edges upward and pinch the top firmly so steam cannot open the bun.

Place the buns in the steamer with space between them once steady steam is rising.

Steam over medium heat for 15 minutes, turn off the heat, and rest covered for 3 minutes. Open the largest bun and check that the pork filling has reached at least 71C at the center. If the center is below 71C, steam longer and check that it has reached at least 71C before serving.