Pork and cabbage steamed buns

Stir the instant yeast and sugar into 300 g of lukewarm water until the yeast is distributed.

Add the all-purpose flour, mix with a rubber spatula until the water is absorbed, and knead a couple of minutes to a rough dough.

Add two tablespoons of room temperature butter and knead about eight minutes on medium-low until absorbed and the dough is smooth and elastic.

Shape round, cover and proof one hour or until doubled in size.

Roughly dice the cabbage, toss with a teaspoon of salt and leave 20 minutes to draw out moisture.

Squeeze out most of the water; 400 g of cabbage leaves about 250 g.

Dice the scallions into half inch pieces and fry them in a quarter cup of vegetable oil over low heat 8 to 10 minutes, stirring every 30 seconds, until dry, crispy and dark green.

Cool the scallion oil to lukewarm, then combine with the squeezed cabbage and the ground pork.

Mix in the ginger, garlic, white pepper, soy sauce, oyster sauce and dark soy sauce until well combined.

Punch the doubled dough down to knock out the irregular first-proof bubbles and knead again to redistribute the yeast, flour and moisture.

Roll into a long even log and divide into 18 pieces; flour and cover so they do not dry out.

Flatten a piece by hand, roll it bigger, then roll the edge back and forth while rotating so the wrapper has a thick middle and a thin edge.

Put filling in the middle, pinch the first pleat, then stretch, fold and pinch all the way around and close the hole at the end.

Set each bun on parchment in the steamer and proof a second time 15 to 20 minutes.

Set the steamer over a pot of water, bring to a boil on high, then switch to medium and steam 20 minutes.

Heat off and leave the buns in the steamer five minutes before opening.