Steps

First, make the dough. Add sugar to 270g of water and stir until dissolved. Then, gently sprinkle the dry yeast on the surface of the water.

After letting it sit for about 15 minutes, you'll see a layer of foam on the surface of the yeast water, indicating that the dry yeast has been activated. Slowly pour the yeast water into the flour while stirring.

Mix flour and yeast water together to form a dough.

Transfer to a work surface and knead until the dough is smooth.

Place in a large bowl, cover with plastic wrap, and let ferment in a warm place for 1-2 hours.

While waiting for the dough to rise, prepare the meat filling. Add all the seasonings except water to the minced pork and stir until sticky.

Add 100ml of water to the minced meat in three batches, stirring vigorously in one direction after each addition until the water is completely absorbed before adding the next batch.

Once the dough has doubled in size, transfer it from the bowl to a work surface and knead it a second time to remove the air. Knead the dough again until smooth.

Divide into two portions, wrap one portion in plastic wrap and set aside.

Roll the other portion into a long strip of uniform thickness, cut it into 6 equal parts, roll each part into a ball, and then flatten it into a dough ball.

Take a dough ball and roll it out with a rolling pin into a sheet slightly larger than your palm, thicker in the center and thinner around the edges.

Add an appropriate amount of minced meat and wrap it into a bun.

Place the wrapped buns in a steamer lined with parchment paper. Pour an appropriate amount of hot water into a pot, place the steamer on top, cover, and let them rise for a second time for 10-15 minutes.

Once the buns have noticeably increased in size, turn the heat to high and steam for another 15 minutes after the water boils.

After turning off the heat, wait 2-3 minutes before opening the lid.