Pork Baozi

Dissolve the dry yeast and sugar in 280 ml of warm water, let stand for 10 minutes, then pour the mixture into the flour and knead into a soft, smooth dough. Cover and set aside in a warm place for 60 minutes, until doubled in size.

Finely chop the napa cabbage, sprinkle with salt, let stand for 10 minutes, then squeeze out the excess liquid thoroughly. Mince the green onion and fresh ginger.

Combine the ground pork with 50 ml of water, soy sauce, oil, the remaining salt, and white pepper; stir in one direction until the mixture becomes sticky. Add the cabbage, green onion, and ginger, and mix well.

Punch down the dough to release the air, divide it into 10 equal pieces, and shape into balls. Roll out each ball into a circle about 10 cm in diameter, leaving the center slightly thicker than the edges.

Place about 70 g of filling in the center of each circle, gather the edges of the dough up and pleat them together at the top to seal. Arrange the baozi in a steamer, cover, and let rise again for 20 minutes.

Pour water into the bottom of the steamer, bring to a boil, and steam the baozi over high heat, covered, for 15 minutes. Make sure the boiling water doesn't touch the buns.

Turn off the heat and leave the lid on for another 5 minutes so the baozi don't collapse from the sudden change in temperature. Serve hot.