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1
Place 600g of fatty minced pork in a bowl and combine with sugar, black pepper, light soy sauce, oyster sauce, sesame oil, cornstarch, diced onion, and chopped spring onion.
2
Mix all the filling ingredients thoroughly by kneading until well combined, then cover and refrigerate for about 30 minutes.
3
Dissolve 1 tablespoon of sweet yeast in 250 ml of warm water and stir well. Add 60g of sugar and stir until completely dissolved. Let sit for about 10 minutes until bubbles form, indicating the yeast is active.
4
In a separate bowl, combine wheat flour, baking powder, and salt, mixing the dry ingredients well.
5
Gradually add the yeast mixture to the flour mixture while kneading by hand until everything is well combined into a smooth dough.
6
Add 50g of vegetable oil and continue kneading for about 1 minute until the oil is completely absorbed into the dough.
7
Transfer the dough to a work surface and knead for another 5 minutes, sprinkling flour if needed to prevent sticking. The dough should be slightly sticky but workable.
8
Place the dough in a bowl, cover with a thin cloth, and let it rest for about 1 hour to rise and ferment.
9
While the dough is rising, divide the pork filling into 19 portions of about 50g each, shape into balls, and press a piece of salted egg yolk on top of each.
10
After 1 hour of fermentation, gently knead the dough to release air bubbles. Divide into 19 portions of about 50g each on a floured surface, shape into smooth balls, and cover with cloth to prevent drying.
11
Flatten each dough ball into a thin circle, place filling and salted egg yolk in the center, then fold and pleat the dough edges using both hands to form a round bun shape. Place each on a 3-inch square paper.
12
Arrange buns on a steamer with adequate spacing to prevent sticking. Let rest for 30–40 minutes for the second rise, adjusting time based on temperature.
13
Fill a pot halfway with water and bring to a boil over medium heat. Add the buns to the steamer and steam for about 12 minutes until the filling is cooked through.
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