Fuzhou Street-Style Steamed Buns

In a small bowl, dissolve sugar in warm water, then sprinkle yeast over it. Let sit for 5-10 minutes until frothy.

In a large bowl, mix flour and salt. Pour in yeast mixture and stir to form a dough. Knead on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.

While dough rises, prepare filling: In a bowl, combine ground pork, napa cabbage, spring onions, soy sauce, sesame oil, ginger, and white pepper. Mix well and set aside.

Punch down risen dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a circle about 3 inches in diameter.

Place a spoonful of filling in the center of each dough circle. Gather edges and pinch to seal, forming a bun. Place on parchment paper.

Arrange buns in a steamer basket lined with parchment or cabbage leaves, leaving space between. Cover and let rest for 15 minutes.

Steam over boiling water for 12-15 minutes until buns are puffed and cooked through. Serve hot, optionally with extra soy sauce for dipping.