Instructions
- First, prepare the Dough. In a large bowl, combine flour, yeast, sugar, and warm water. Mix until a shaggy dough forms, then add the vegetable oil.
- Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- While the Dough is rising, prepare the Filling. In a separate bowl, combine ground pork, soy sauce, oyster sauce, Shaoxing cooking wine, sugar, white pepper, sesame oil, chopped scallions, napa cabbage, minced garlic, and minced ginger.
- Mix the Filling ingredients well and set aside.
- Once the Dough has doubled, punch it down and divide it into 12 equal pieces. Roll each piece into a flat circle, about 4 inches in diameter.
- Place a generous spoonful of the Filling in the center of each Dough circle. Gather the edges of the dough around the filling and pinch to seal tightly, forming a bun shape.
- Place the buns on squares of parchment paper in a steamer basket, leaving some space between each bun.
- Let the buns rest for another 15 minutes.
- Fill a steamer pot with water and bring to a boil. Place the steamer basket with the buns over the boiling water, cover, and steam for 15-20 minutes, or until the buns are cooked through and fluffy.
- Remove the steamer basket from the heat and let the buns cool slightly before serving.
