Fuzhou Steamed Pork Buns

Prepare the dough: In a bowl, dissolve sugar in warm water, then sprinkle yeast over it. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Pour in yeast mixture and mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Make the filling: While dough rises, combine ground pork, spring onions, ginger, light soy sauce, oyster sauce, sesame oil, white pepper, and salt in a bowl. Mix well, then gradually add water or broth until the mixture is moist but not watery. Cover and refrigerate until ready to use.

Shape the buns: Punch down risen dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle with edges thinner than center. Place 1-2 tablespoons of filling in center. Pleat edges to seal, twisting at top to form a bun shape. Place each bun on a small square of parchment paper.

Steam the buns: Arrange buns in a bamboo or metal steamer, leaving space between them as they will expand. Cover and let rest for 15 minutes. Bring water in steamer to a boil over high heat. Steam buns for 15-20 minutes until dough is cooked through and filling is hot. Turn off heat and let sit for 2 minutes before removing lid to prevent buns from collapsing.

Serve: Serve hot immediately, as shown in the image. They can be accompanied by a simple dipping sauce of light soy sauce with a dash of vinegar or chili oil if desired. Best enjoyed fresh in spring when the weather is mild.