Steamed Pork and Cabbage Buns (Baozi)

In a large bowl, combine flour, yeast, and sugar. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes, or until doubled in size.

While the dough rises, prepare the filling. In a separate bowl, combine ground pork, shredded cabbage, soy sauce, sesame oil, and grated ginger. Mix well until all ingredients are evenly distributed.

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-inch circle with slightly thinner edges.

Place about 2 tablespoons of the pork and cabbage filling in the center of each dough circle. Gather the edges of the dough upwards and pleat them to seal the bun, forming a small pouch. Pinch the top to secure.

Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the buns in the steamer basket, ensuring there is space between them for expansion.

Fill a pot with about 1-2 inches of water and bring it to a boil over medium-high heat. Place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket. Cover tightly.

Steam the buns for 15-20 minutes over medium-high heat, or until the buns are puffed up and the pork filling is cooked through. The internal temperature of the pork should reach 160°F (71°C).

Carefully remove the steamed buns from the steamer and serve hot.