Taiwanese Pork Buns - cooking recipe

Ingredients

pork bun, for filling
1 lb ground pork
1/2 lb green onion, chopped
1 tablespoon ginger, minced
6 tablespoons soy sauce
4 tablespoons oyster sauce (or to taste)
6 tablespoons sesame seed oil
3 tablespoons chinese rice wine (cooking michiu)
2 teaspoons white pepper powder
pork bun, for dough
4 1/2 cups all-purpose flour
2 1/4 teaspoons fast rising yeast
4 tablespoons white sugar
1/8 teaspoon salt
1 cup luke warm water
4 tablespoons canola oil

Preparation

Combine all filling ingredients well. Refrigerate until ready to use.
In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add canola oil and knead until smooth, about 8-10minutes. While kneading, add some more water or flour if needed. Cover and let rise in a warm place until double, about an hour.
Punch down dough. Turn out onto a floured surface and divide into 15 equal pieces. Roll each piece out into a thick-centered and thin-edged circle, about 4 inches. Place about 1/2 cup filling in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is sealed inside. Repeat same process for the rest of 14 buns.
Line bamboo steamer with non-stick baking sheet. Place buns in it and cover. Let rise in a warm place until dough doesn't bounce back when slightly press with a finger, about 40 minutes. Leave about 1 inch between each bun to rise. If you use a stainless steamer, wrap steamer lid tight with a big cloth to prevent water dripping from the lid.
Bring water to boil over medium-high heat and steam buns for 20 minutes. Turn off heat and open a small gap. Please do not uncover immediately otherwise buns would shrink. Wait for 10 minutes and then enjoy!