Steamed Pork Buns

Instructions

1. In a small bowl, warm the milk slightly (not above 110°F) and stir in the sugar and dry yeast. Let it sit for about 10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture to the flour along with the vegetable oil. Stir until a rough dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Tip: If your kitchen is cold, you can let the dough rise in an oven preheated to 150°F and then turned off.
5. Meanwhile, in a medium bowl, combine the ground pork, green onions, soy sauce, oyster sauce, grated ginger, cornstarch, sesame oil, and ground white pepper. Mix well and set aside.
6. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it into a disk about 3 inches in diameter.
7. Place about 1 tablespoon of the pork filling in the center of each dough disk. Carefully gather the edges of the dough to the top and pinch to seal the bun closed.
8. Tip: Ensure the buns are sealed well to prevent them from opening during steaming.
9. Prepare a steamer lined with parchment paper and place the buns inside, leaving space between them. Cover and let the buns rise for another 15 minutes.
10. Bring water to a boil in the steamer and reduce the heat to medium. Steam the buns for 15-20 minutes.
11. Remove the lid carefully to prevent water from dripping onto the buns, and let them rest for a few minutes before serving.