STEAMED BUNS NEAR ME RECIPES

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Steps:

• Gather ingredients.
• Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil.  Mix for about 20 seconds until the dough is formed.  Take it out on a floured surface and knead into a ball.  Wrap in plastic and set it aside.  
• Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.  
• Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.  
• Cut parchment paper into 1 ½ -inch squares. You will need 8. 
• Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds.  Press around the rims to make it thin.  This helps not to have an excess dough on the top.  Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.  
• Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.  
• Serve warm.