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1
Make the dough.
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2
Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
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3
In a bowl, combine the all-purpose flour and the baking powder.
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4
Pour in half the yeast mixture and mix it briefly by hand.
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5
Add the rest of the mixture and mix evenly.
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6
Once it comes together, add the vegetable oil and mix until smooth.
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7
Wrap it with plastic wrap and let the dough rise in a double-boiler until the dough becomes 1.5-2 times its original size.
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8
Make the fillings.
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9
Finely chop the onion and microwave until tender.
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10
Leave it until cool.
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11
In a bowl, add the ground pork and the A ingredients, and mix well until sticky.
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12
Add the katakuriko and onion and keep mixing.
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13
When the dough is done rising, punch down and cut with a knife into 4 pieces.
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14
Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
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15
Divide the filling into 4 portions.
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16
Wrap it with the dough and close the seam tightly.
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17
Place the dough onto parchment paper cut into 8 cm square.
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18
If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out.
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19
They'll become more fluffy.
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20
Steam the buns in a piping steamer for about 15 minutes.
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21
Bring the freshly steamed buns to the table.
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22
You can make 8 mini buns.
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23
They are small but fluffy and juicy.
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24
I reshaped to make a boat shaped bun.
