These steamed buns are filled with a savory pork and vegetable mixture, offering a delightful and fluffy texture.
Combine the flour, sugar, salt, yeast, and baking powder in a mixing bowl.
Ensure the yeast is fresh for optimal dough rising.
Add the warm milk and water to the dry ingredients and mix until combined.
Use warm liquids to activate the yeast effectively.
Add the vegetable shortening and knead the dough until smooth.
Knead the dough on a floured surface to prevent sticking.
Cover the dough and let it rest at room temperature for 30 minutes.
Cover the bowl with a damp cloth to retain moisture.
Mix the pork, cabbage, garlic, ginger, mushrooms, soy sauce, oyster sauce, sugar, sake, cornstarch, salt, and pepper in a bowl.
Ensure the filling is well-mixed for even flavor distribution.
Divide the dough into 10 equal portions and roll each into a circle.
Use a rolling pin to achieve even thickness.
Place a portion of filling in the center of each dough circle and seal by pinching and twisting at the top.
Ensure the buns are sealed tightly to prevent filling leakage.
Let the buns rest for 15 minutes before steaming.
Resting allows the dough to relax and improves texture.
Steam the buns for 15 minutes, adding a splash of vinegar to the water.
Adding vinegar prevents discoloration of the buns.
Serve the buns warm and enjoy.
Serve with a dipping sauce for added flavor.
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