Classic Hong Kong Style Steamed Cabbage Pork Buns

Cut 430g cabbage into fine pieces, boil in boiling water for 3 minutes until water boils, remove, let cool, and drain. Mix with 8g table salt, set aside for 10 minutes, then squeeze out excess water to get 240g cabbage. In a bowl, add 240g minced pork, 10g soy sauce, 7g oyster sauce, 4g grounded ginger, 5g chicken powder, 10g granulated sugar, 3g table salt, 2g white pepper powder, and mix well with a spatula. Add 8g sesame oil, 10g dark soy sauce, 10g vegetable oil, mix, wear gloves to blend pork, gradually add 50g soup broth and mix until absorbed and sticky. Finally, add the 240g cabbage in batches and mix well, cover with plastic wrap and refrigerate for at least 2 hours.

In a bowl, add 160g water, 7g granulated sugar, 3g instant dry yeast, mix and set aside. In a large bowl, add 300g all purpose flour, 3g baking powder, mix, pour in the yeast mixture and stir into flakes. Knead the dough by hand, add 12g vegetable oil, continue kneading until no flour is left in the bowl (clean hands, clean dough, clean bowl). Transfer the dough to the work surface and knead for about 5 minutes until smooth. Put the dough back into the bowl, cover with plastic wrap, and let it ferment for 1 hour until doubled in size.

After fermentation, transfer dough to work surface, knead to remove excess air, roll into a long strip, fold and roll round. Knead for 5 to 6 minutes until smooth, roll into a long strip again, and cut into 12 pieces (about 40g each) with a scraper. Round the small doughs and rest covered with plastic wrap for 10 minutes. Flatten and round each small dough with a rolling pin, then roll the edges thin. Take a flat dough, put some filling (about 48g), hold filling with one hand while pleating edges with the other to close. Place buns on a tray lined with parchment paper, cover with plastic wrap for second fermentation of about 20 minutes.

Transfer the fermented buns to the steamer. Put the steamer on the stove, start timing once water boils, steam on high heat for 15 minutes, turn off heat and rest for 5 minutes without opening the lid. After 15 minutes of steaming and 5 minutes of resting, serve.