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Ingredients:

For the dough

• 2 cups all-purpose flour (250 grams)
• .4 cups corn starch (50 grams)
• 1 tsp dried yeast
• 1 tsp sugar
• 1 tbsp cooking oil
• 3/4 cup lukewarm water

For the filling

• 8 ounces minced pork
• 2 tsp soy sauce
• 2 tsp oyster sauce
• 1/2 tsp ground Sichuan pepper, or Chinese five-spice powder
• 1/4 tsp salt
• 4 tbsp water, or unsalted stock
• 1 tbsp cooking oil
• 2 tbsp chopped scallions
• 1/8 tsp ground coriander

Directions:

Prepare the dough

• Mix flour, corn starch, yeast, sugar and oil in a standing mixer with a dough hook. Pour in water little by little while mixing.
• Mix dough for 5 minutes or until ingredients are thoroughly combined
• Once combined, knead with your hands until a very smooth dough forms.
• Cover the bowl with a damp towel and leave to rise in a warm place until doubled in size (it will take between 40 minutes to 1.5 hours depending on the room temperature).

Mix the filling

• Put pork, soy sauce, oyster sauce, salt, scallions, coriander, and Sichuan pepper/Chinese five-spice in a mixing bowl.
• Swirl constantly while gradually adding water/stock until no more liquid can be seen.
• Refrigerate while dough rises
• Cook minced pork in skillet and set aside to cool

Shape the buns

• Knead the dough until it goes back to its original size.
• Roll dough into narrow log
• Divide it into 12 equal portions. Roll each piece into a disk-like wrapper.
• Place some filling in the middle of a wrapper then fold into a bao shape.
• Leave all the assembled buns to rest for another 15 minutes or so.

Steam the buns

• Place the buns in the steamer basket. Leave 1 inch space between the buns and the side of the steamer.
• Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling.
• Cook for 15-18 minutes.