Prepare the Aromatic Ginger Water: Peel and slice or finely grate the ginger. Place the ginger, star anise pods, and dried red Sichuan peppercorns in a heatproof bowl. Pour the boiling water over the aromatics and let them steep to infuse the water. Strain the liquid, discarding the solids, and set the infused water aside. Prepare the Scallions: Clean the scallions and finely chop them. Set aside for the pork filling.
Mix the Pork Filling: Place the ground pork in a mixing bowl. Add the soy sauce, cornstarch, Shaoxing wine or dry sherry, dark soy sauce, kosher salt, granulated sugar, ground white pepper, and toasted sesame oil. Mix until the seasonings are evenly distributed throughout the pork.
Incorporate the Aromatic Water: Gradually mix the reserved ginger-infused water into the pork mixture, incorporating it thoroughly.Add the chopped scallions and mix until evenly combined. Set the filling aside while preparing the dough. Activate the Yeast: Combine the warm water, granulated sugar, vegetable oil, active dry yeast, and kosher salt in a large mixing bowl. Stir to distribute the ingredients and allow the yeast to dissolve. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder until evenly mixed.
Make the Dough: Gradually add the dry ingredients to the yeast mixture, stirring until a dough forms. Knead until the dough becomes smooth and cohesive. Let the Dough Rise: Cover the dough with a clean kitchen towel or plastic wrap and leave it to rise until it has expanded. Allow time for the dough preparation and rising process within the stated preparation window of 1 hour 30 minutes to 2 hours. Divide the Dough: Transfer the risen dough to a clean work surface and divide it into 12 portions to make twelve 3-inch buns.
Shape the Dough Wrappers: Working with one portion at a time, roll the dough into a round wrapper. Keep the center slightly thicker than the edges to help support the filling and make sealing easier. Fill the Buns: Place a portion of the seasoned pork filling in the center of each wrapper. Gather the dough edges around the filling and pinch them together securely to enclose the pork. Repeat with the remaining dough and filling. Arrange the Buns for Steaming: Place the assembled buns in the steamer, leaving enough space between them for expansion. Line the steamer with parchment paper if needed to help prevent sticking. Steam the Pork Buns: Cover the steamer and steam the buns until the dough is cooked through and the pork filling is fully cooked. The source specifies a cooking time of 27 minutes. Keep the lid on during steaming to maintain consistent heat. Finish and Serve: Carefully remove the cooked buns from the steamer. Allow them to cool briefly until they can be handled comfortably, then serve warm.
Important note: The supplied source includes the ingredient list and total preparation and cooking times, but it does not provide the original detailed method. The instructions above organize a practical preparation sequence using the listed ingredients, while specific steeping, rising, and shaping details should be checked against the original source before publication.
