Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm water
  • 3 tbsp (38g) granulated sugar
  • 2 tsp (7g) instant yeast
  • 1 tsp (5g) baking powder
  • 1 tbsp (15ml) vegetable oil
  • ½ tsp (3g) fine sea salt
  • 1 lb (450g) pork shoulder
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (12g) brown sugar
  • 1 tsp (5g) fresh ginger, minced

Instructions:

  1. Combine warm water, sugar, and instant yeast in a bowl; let it bloom for 5 minutes.
  2. Gradually stir in the all-purpose flour, baking powder, and salt.
  3. Knead the dough for 8–10 minutes by hand or 5 minutes with a mixer until the surface is smooth, elastic, and no longer sticks to fingers.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
  5. Punch down the dough and divide into 14–16 equal pieces.
  6. Roll each piece into an oval, fold in half, and press the crease slightly to create a taco shape.
  7. Place each bun on a 4x4 inch parchment paper square and arrange in a steamer with 2 inches of space between them.
  8. Steam over boiling water for 10–12 minutes until plump and springy.
  9. Turn off heat and wait 5 minutes with the lid on before opening to prevent shrinking.