To Make the Dough
- Dissolve the sugar in the warm water. Add the yeast and stir through. Set aside until yeast activates.
- In a large bowl, add the plain flour.
- Pour in the yeast water in batches. Use chopsticks to stir through the flour, making sure the mixture is well incorporated.
- Gather the dough together and form a ball. Cover the dough in cling wrap and place in a draught-free location. Allow to rest until doubled in size and dough doesn’t spring back when poked.
To Make the Filling
- Add the pork mince, grated garlic, grated ginger, light soy sauce, oyster sauce, Shaoxing wine, salt, sugar, dark soy sauce and sesame oil in a large mixing bowl. Use a pair of chopsticks to combine the ingredients, working the mixture in one direction.
- Stir in the chicken stock, mixing for 2-3 mins until the meat absorbs the liquid.
- Add the diced spring onion. Mix through until well combined.
To Make the Buns
- Sprinkle some flour over a clean working surface.
- Punch the ball of dough to get rid of air bubbles. Place the dough on the floured surface, fold in half and knead, pressing down against the working surface. Turn dough 90° clockwise and continue kneading for 8 mins, or until there are no air bubbles.
- To check, cut the dough to see if there are still air bubbles. Continue kneading if there are big air bubbles in the dough.
- Roll the dough into a log, then divide the dough into 12 equal pieces. If you have a scale, you can weigh the dough to divide it accurately.
- Cover your dough with a damp cloth as you’re working.
- Flatten a piece of dough. Using your thumb to hold the middle, use a rolling pin in your dominant hand to roll the dough out, while your non-dominant hand holds onto it. Continue this until you have a wrapper with a thick middle and thin edges.
- Add 2 tbsp worth of pork filling into the middle of the wrapper.
- With your thumb and middle finger under the wrapper and your forefinger on the top, lift the edge and pinch it to make a pleat. Use your other hand to gather more dough, then pinch with your index finger. Continue doing this all the way around, making sure your thumb never leaves the first pleat.
- You can either leave a hole on the top, or twist the pleat and pinch it together to close the top of the bun.
- Repeat with remaining dough and filling.
- Line a bamboo steamer with perforated steamer paper liners. Place your steamer over a wok filled with hot water. Place your pork buns in the steamer, leaving adequate space between them. Cover with the lid and allow to proof for 15 mins.
- Turn the heat on to high. Once the water boils, steam the pork buns for 15 mins. Turn off the heat and leave pork buns covered for 5 mins.