Directions

Make the Dough

1. In a large mixing bowl, combine the yeast, sugar, and lukewarm water. Stir until the yeast is evenly dispersed.

2. Add the all-purpose flour in batches and mix until all the water is absorbed. Keep in mind that different brands of flour absorb moisture differently, so adjust the ratio between the water and the flour slightly in order to get a non-stick dough.

3. Gradually add the softened butter. Continue kneading for about 8 minutes, either with a stand mixer on medium-low speed or by hand, until the dough becomes smooth, soft, and elastic.

4. Form the dough into a ball, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Make the Raw-and-Cooked Filling (生熟馅)

1. While the dough is rising, heat the oil in a saucepan over low heat. Add the garlic, ginger, and the white portions of the scallions. Cook until fragrant and lightly golden.

2. Divide the ground pork into three portions. Add one-third of the pork to the pan and cook until no longer pink.

3. Stir in the soy sauce, oyster sauce, soybean paste, dark soy sauce, and Thirteen Spice Powder. Pour in the water, cover, and simmer over low heat for 15 minutes.

4. Allow it to cool completely, then combine it with the remaining raw pork and the reserved green parts of the scallions. Mix in one direction until well combined and slightly sticky. Refrigerate while preparing the dough.

Warp the Buns

1. Once the dough has doubled in size, gently punch it down and knead until smooth again, taking about 5 minutes. This redistributes the yeast and creates finer, more even air bubbles for a softer texture.

2. Roll the dough into a long log and divide it into 12 equal pieces. Keep the pieces covered to prevent drying.

3. Flatten each piece then use a rolling pin to roll it into a round wrapper with a thicker center and thinner edges, about 3.5 inches in diameter.

4. Divide the filling into 12 equal portions. Place one portion in the center of each wrapper and pleat the edges to seal. Gently rotate and shape each bun upward so it stays tall rather than spreading outward.

5. A trick for beginners: Place the wrapper on a small little bowl and put the filling in. This way, it will be easier to gather the edge together and make better pleats.

6. Put small parchment papers under each bun to prevent sticking. Then arrange the buns in a steamer with enough space between each other.

7. Cover and let rise again for about 30 minutes, or until the buns have expanded to about 1½ times their original size.

Steam the Buns

1. Fill the steamer with water and place it over high heatn stove.

2. Once the water comes to a boil and steam is flowing steadily, reduce the heat to medium and steam the buns for 20 minutes.

3. Turn off the heat and let the buns rest inside the covered steamer for 5 minutes before opening the lid.

4. Serve immediately while hot.