Fuzhou Steamed Pork and Scallion Buns

Prepare the dough: In a large bowl, mix flour, instant yeast, and 10g sugar. Gradually add warm water while kneading until a smooth, elastic dough forms (about 10-15 minutes). Cover with damp cloth and let rise in warm place for 1 hour until doubled in size.

Make the filling: Combine minced pork, chopped scallions, light and dark soy sauces, Shaoxing wine, sesame oil, minced ginger, white pepper, 1/2 teaspoon sugar, and salt. Mix thoroughly in one direction until sticky. Gradually add pork broth/water while mixing to create a moist, cohesive filling. Refrigerate for 30 minutes.

Divide and shape: Punch down risen dough and knead briefly. Divide into 12 equal portions (about 60g each). Roll each into smooth balls, then flatten into 3-inch circles with thicker centers.

Fill the buns: Place 1.5 tablespoons of filling in center of each dough circle. Gather edges and pleat tightly to seal, twisting at top to form traditional bun shape. Place on parchment paper squares.

Final proofing: Arrange buns in bamboo steamer baskets lined with cheesecloth or cabbage leaves. Cover and let proof for 30 minutes until slightly puffed.

Steam: Bring water in wok to boil. Steam buns over high heat for 15-18 minutes. Turn off heat and let sit covered for 5 minutes before removing to prevent collapse.

Serve immediately from bamboo steamers, garnished with extra chopped scallions if desired. Best enjoyed hot with Fujian black vinegar for dipping.