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1
To make the filling - in a large frying pan (skillet), heat the oil until hot and saute the spring (green) onions until fragrant, about 2-3 minutes. Add the remaining ingredients and stir until thick and bubbly. When cool, cover and allow to chill in the refrigerator overnight.
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2
To make the dough - in the bowl of a stand mixer, place the oil, sugar, yeast, egg and water. With the dough hook attachment, on medium speed, gradually add the flour until a soft and elastic dough is formed. Continue to knead on a medium speed for an additional 10 minutes. Cover the bowl with cling-film (plastic wrap), place into the refrigerator and allow for an overnight cold prove.
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3
Take out the dough and sit at room temperature for about 1 hour. Punch the dough down and divide into 16 equal sized pieces, covering them with a damp cloth.
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4
Flatten a dough ball slightly, making the edges thinner than the middle and fill it with approximately 1 tablespoon of filling, seal and place onto a piece of parchment paper seal down. Repeat with the rest of the dough and filling.
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5
Cover the filled bao with a cloth and allow to prove for 1-1 1/2 hours or until puffy and well risen.
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6
Preheat the oven to 180u00b0C (350u00b0F) and bake the buns in the middle of the oven for 15-20 minutes (turning half way to ensure even browning).
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7
As soon as the buns come out of the oven, brush with melted butter and leave to cool slightly before devouring. Enjoy!
