Steamed Pork Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, yeast, and baking powder. Slowly add warm water while stirring until a dough forms. Add vegetable oil and knead for 8-10 minutes until smooth and elastic. 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, prepare the filling. In a large bowl, combine ground pork, chopped cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sake (if using), and salt. Mix thoroughly until well combined and set aside in the refrigerator.
3. Divide and fill
   After the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a 5-inch circle, keeping the center thicker than the edges. Place about 2 tablespoons of filling in the center of each circle.
4. Shape the buns
   Gather the edges of the dough and bring them up around the filling, pleating as you go. Pinch and twist at the top to seal completely. Place each bun on a small square of parchment paper, seam side down.
5. Steam the buns
   Arrange the buns in a steamer basket, leaving at least 1 inch between each bun as they will expand during cooking. Cover and let rest for 15 minutes. Bring water to a boil in a pot, place the steamer basket over the pot, and steam the buns for 15 minutes on high heat.
6. Serve
   Remove the steamer from heat and let sit for 2-3 minutes before opening the lid. Carefully transfer the steamed buns to a serving plate and enjoy while hot. Serve with soy sauce or chili oil for dipping if desired.