Chinese Pork Bao Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, yeast, and sugar. Slowly add warm water while stirring until a dough forms. Add the vegetable oil and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the filling
   While the dough is rising, heat a tablespoon of oil in a large pan over medium heat. Add minced garlic and ginger, stir for 30 seconds until fragrant. Add ground pork and cook until no longer pink, about 5 minutes. Add hoisin sauce, soy sauce, oyster sauce, rice wine, and sesame oil. Simmer for 3-4 minutes. Remove from heat, stir in green onions, and let cool completely.
3. Shape the buns
   Punch down the risen dough and turn out onto a floured surface. Knead briefly and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 4-inch disc, making the edges thinner than the center. Place a tablespoon of filling in the center of each disc.
4. Fold the buns
   Gather the edges of the dough and bring them toward the center, pleating as you go. Pinch and twist at the top to seal completely. Place each bun on a small square of parchment paper.
5. Rest before steaming
   Arrange the buns in a steamer basket, leaving about 1.5 inches between each bun as they will expand during cooking. Cover with a clean kitchen towel and let rest for 20 minutes.
6. Steam the buns
   Bring water to a boil in a pot or wok that can accommodate your steamer. Place the steamer with buns over the boiling water, ensuring the water doesn't touch the buns. Cover and steam for 15 minutes. Turn off the heat but do not open the lid; let the buns rest in the residual steam for 5 more minutes.