Steamed Pork and Scallion Buns

What you need

• 220 ml (1 cup - 1 tbsp) lukewarm water, for the dough
• 1 1/2 tsp active dry yeast
• 25 g (2 tbsp) sugar, for the dough
• 400 g (3 1/4 cups) all-purpose flour
• 1 tsp vegetable oil
• 400 g (14 oz) ground pork, with some fat, about 25%
• 1 tbsp fresh ginger, finely grated
• 1 1/2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp sugar, for the filling
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 80 ml (1/3 cup) cold water, for the filling
• 1 tbsp sesame oil
• 2 scallions, finely chopped

Method

Restated from the original video

1. 1

   Stir the yeast and the sugar for the dough into the lukewarm water. Leave until foamy, about 5 min.

2. 2

   Add the flour and vegetable oil and mix, then knead into a smooth, soft dough, 8-10 min.

3. 3

   Cover and leave in a warm spot until doubled, about 1 hour.

4. 4

   For the filling, put the pork in a bowl with the ginger, soy sauce, Shaoxing wine, the sugar for the filling, salt and white pepper. Stir hard in one direction for 2 min.

5. 5

   Beat in the cold water a spoonful at a time, letting the meat soak up each addition before the next.

6. 6

   Stir in the sesame oil and scallions, then chill the filling while the dough finishes rising.

7. 7

   Knock back the dough, knead it briefly and roll it into a log. Cut into 12 equal pieces, about 55 g each.

8. 8

   Roll each piece into a 10 cm (4 in) round that is thinner at the edge than in the middle.

9. 9

   Put about 2 tbsp of filling in the centre. Pleat the edge up around it, pinching each fold, and twist the top shut.

10. 10

    Set each bun on a small square of baking paper in a steamer basket, 3 cm apart. Cover and proof for 20-30 min, until visibly puffy.

11. 11

    Bring the water under the steamer to a boil, then steam over medium-high heat for 15 min, until the filling is cooked through.

12. 12

    Turn off the heat and wait 3 min before lifting the lid, so the buns do not wrinkle. Serve hot.

Imported from cookinginchinglish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.