Dough:
500g AP flour
1.5 tsp instant yeast
50ml lukewarm water
230ml warm water
1 tsp baking powder
3g salt
40g sugar
2 tbsp cooking oil
Combine flour, yeast, and 50ml water, let sit 5 minutes. Add dry ingredients to mixer. Slowly add yeast mixture and remaining water, followed by the cooking oil. Knead 10-15 minutes until soft and sticky. Cover and let rise for 45-60 minutes or until doubled in size.
Filling:
1/4 of a napa cabbage
1.5lb ground pork
5-8 scallions, finely sliced
2 tbsp soy sauce
1.5 tbsp shaoxing wine
1 tsp sugar
1 tbsp sesame oil
2-3 tsp cornstarch
Finely chop cabbage and add 1tbsp salt. Let sit 20 minutes. Rinse and squeeze, then add to rest of filling.
To assemble:
Divide dough into 4. Roll each into a log 1.5" in diameter. Cut into 6 equal pieces and shape into balls.
Roll the balls to 4" in diameter - center should be slightly thicker. Add 1-2 tbsp filling, then pleat closed. Place buns in steamer on parchment squares. Let sit 30-45 before steaming.
Steam for 15 minutes on high heat. Turn off heat, let sit for 5 minutes.
Repeat until all buns are cooked.
