Combine lukewarm water, yeast, and sugar in a bowl and stir until the yeast is well distributed. Add the flour and mix with a rubber spatula until all the water is absorbed, then knead for a few minutes until a rough dough forms.
2
Add butter and continue kneading on medium-low speed for about 8 minutes until the butter is fully absorbed and the dough becomes smooth and elastic. Shape it into a round ball, cover, and let it proof for about 1 hour until it doubles in size.
3
Roughly dice the napa cabbage and season with 1 tsp of salt, tossing thoroughly. Let it sit for about 20 minutes to release moisture, then squeeze out the excess water until about 250 grams of cabbage remains.
4
Cut the 8 scallions into ½-inch pieces and add them to a wok with ¼ cup of vegetable oil. Fry over low heat for 8 to 10 minutes, stirring once every 30 seconds, until the scallions become dry, crispy, and turn dark green. Cool until lukewarm.
5
Combine the scallion oil, squeezed cabbage, and ground pork. Add the minced ginger, minced garlic, white pepper powder, soy sauce, oyster sauce, and dark soy sauce, mixing thoroughly until the filling is well combined.
6
Check that the dough has doubled in size. Punch down to eliminate air bubbles, then roll the dough into a long log and divide it into 18 equal pieces. Dust with flour to prevent sticking and cover them.
7
Take one piece of dough and dust with flour to prevent sticking. Flatten it with your hand, then use a rolling pin to roll it larger. Lift and roll the edge back and forth while rotating the dough with your left hand to create a round wrapper with a thick center and thin edges.
8
Place an appropriate amount of filling in the center of the wrapper. Starting from the edge, use your thumb and forefinger to pinch pleats while using your left hand to help stretch, fold, and seal. Repeat this motion around the entire wrapper and pinch to close the opening at the top.
9
Place each bun on parchment paper in the steamer basket. Repeat until all buns are wrapped and filled. Let them proof in the steamer for the second time for about 15-20 minutes.
10
Place the steamer on a pot filled with water. Bring the water to a boil over high heat. Once steam appears, reduce the heat to medium and steam for 20 minutes. After steaming is complete, turn off the heat and let the buns rest in the steamer for 5 minutes before opening.
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