Fuzhou Steamed Buns (Baozi)

In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and yeast mixture. Knead until a smooth dough forms, about 10 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.

While dough rises, prepare filling: In a pan, heat a little oil and sauté ginger and green onions until fragrant. Add ground pork and cook until browned. Add shiitake mushrooms and cabbage, cook until softened. Stir in soy sauce, Shaoxing wine, fish sauce, sesame oil, white pepper, sugar, and salt. Mix well and set aside to cool.

Punch down dough and divide into 12 equal portions. Roll each into a circle about 4 inches in diameter, with edges thinner than center.

Place a spoonful of filling in the center of each dough circle. Pleat edges to seal, forming a bun.

Place buns on parchment paper squares in a steamer basket, leaving space between them. Cover and let rise for 15-20 minutes.

Steam over high heat for 15 minutes. Turn off heat and let rest for 5 minutes before opening lid to prevent collapsing.

Serve hot as a snack or breakfast.