Cambodian Steamed Pork and Egg Buns (Num Pang Sach Chrouk)

In a large bowl, combine flour, sugar, yeast, and salt. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in size.

While the dough rises, prepare the filling. In a medium skillet, cook ground pork over medium heat for 5-7 minutes, breaking it apart, until no longer pink. Drain any excess fat.

Add minced garlic, fish sauce, and black pepper to the pork. Cook for another 2-3 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.

Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a 4-5 inch (10-12 cm) circle.

Place about 2 tablespoons of the pork filling in the center of each dough circle. Top with two quarters of a hard-boiled egg. Gather the edges of the dough upwards and pinch them together at the top to seal the bun, creating a pleated top.

Line a steamer basket with parchment paper or cabbage leaves. Arrange the buns in the steamer basket, leaving space between them. Cover the steamer.

Steam the buns over boiling water for 15-20 minutes, or until they are puffed up and cooked through. Serve warm.