Ingredients

• All-purpose flour 500 g
• Warm water 260 ml
• Instant dry yeast 1 1/2 tsp (5 g)
• Sugar 15 g
• Ground pork (80% lean) 500 g
• Green onions, finely chopped 4 (60 g)
• Ginger, minced 15 g
• Light soy sauce 2 tbsp (32 g)
• Oyster sauce 1 tbsp (18 g)
• Shaoxing wine 1 tbsp (15 ml)
• Sesame oil 1 tbsp
• Salt 1/2 tsp (3 g)
• White pepper, ground 1/2 tsp
• Water, for the filling 60 ml

Instructions

1. 1

   Dissolve the yeast and sugar in the warm water, mix with the flour and knead for 10 minutes into a smooth dough; cover and let rise for about 1 hour, until doubled.

2. 2

   For the filling, stir the pork with the soy sauce, oyster sauce, wine, salt, pepper and ginger in one direction, adding the 60 ml of water a little at a time until it is absorbed and the mixture is sticky.

3. 3

   Mix in the green onions and sesame oil and chill the filling while you shape the dough.

4. 4

   Knead the dough briefly, roll it into a log, cut it into 16 pieces and roll each into a round about 10 cm across, thinner at the edge than in the middle.

5. 5

   Put a heaped tablespoon of filling in the center of each round and pleat the edge around it, pinching the top closed.

6. 6

   Set the buns on squares of baking paper in a steamer, cover and let rise for 15-20 minutes.

7. 7

   Steam over boiling water for 15 minutes, then leave the lid on for 3 minutes before opening.