Directions

Make the Steamed Bun Wrapper Dough

1. Combine 300 grams of lukewarm water, 2 tsp of instant yeast, and 1 tsp of sugar in a bing mixing bowl. Stir until the yeast is well distributed.

   
2. Add the all-purpose flour and mix with a rubber spatula until all the water is well absorbed. Every brand of flour has a different water-absorbing rate, so you have to adjust the measurement depending on your situation.
   
3. Then knead it for a couple of minutes until a rough dough forms. Add 2 tbsp of room temperature butter and continue to knead for about 8 minutes on medium-low speed or until the butter is well absorbed. I am using a stand mixer but you can knead it by hand, it will also take about 8 minutes.
   
4. Once the dough becomes smooth and elastic, roughly shape it into a round ball. Cover it and let it proof for 1 hour or until it doubles in size.
   

Make the Filling

1. Roughly dice 400g of napa cabbage. Season it with 1 tsp of salt and toss thoroughly. Let the napa cabbage sit on the side for 20 minutes to allow the sodium to draw out some moisture.

   
2. Squeeze most of the water. We use 400g of cabbage; after the squeeze, you should have about 250g of cabbage left. Set it aside for now.
   
3. Dice 8 scallions into 1/2 inch long pieces. Add the scallions to a wok along with 1/4 cup of vegetable oil. Carefully fry over low heat for 8-10 minutes. You can stir once every 30 seconds to prevent burning.
   
4. When the scallions become dry, crispy, and turn into a dark green color, turn off the heat and let it cool until lukewarm.
   
5. Combine the scallions and oil with the squeezed cabbage and the ground pork. Continue by adding 2 tsp of minced ginger, 2 Tbsp of minced garlic, 1/2 tsp of white pepper powder or to taste, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, and 1/2 tsp of dark soy sauce. Mix everything until well combined and the filling is done.
   

Wrap the Buns and Steam Them

Once the wrapper dough has doubled in size, make a fist and punch the dough and knead it for a few minutes to eliminate the air bubbles. Why? The air bubbles that are formed during the first proofing are always irregular. You want to get rid of that. Kneading it again will redistribute the yeast, flour and moisture, allowing the yeast to produce finer, regular, and fluffier bubbles. 

1. Roll the dough into a long, even log and divide the dough into 18 pieces. I am not using a scale but you can if you want to be precise. Sprinkle some flour to prevent them from sticking to each other. Cover them so they don't dry out.

   
2. Take one piece of dough. Flatten it with your hand. Use a rolling pin to roll it bigger. Then pick it up. Roll the edge back and forth. The left hand rotates the dough. Repeat that and you will get a round wrapper with a thick middle and a thinner edge.
   
3. Put some filling in the middle. If you are a beginner, don't put too much. Pinch the edge to create the first pleat. Use your other hand to help stretch, fold, and pinch the wrapper; Repeat that all the way around and pinch to close the bun.
   
4. Put a parchment paper under the bun to prevent sticking and continue to wrap the rest.
   
5. Once done, let the buns proof in the steamer for the second time, about 15 minutes.
   
6. Place the steamer onto a pot that is filled with water. Turn the heat to high and bring the water to a boil. Once you can see the steam coming out, switch the heat to medium and start counting the time for 20 minutes.
   
7. Once done steaming, turn off the heat but don't open the lid immediately. Let the buns stay in the steamer for 5 minutes, then you can enjoy!