Steamed Meat Buns /Meat Bao / 肉包

Tried a bao recipe posted on a website from China few days ago, I had doubt about ingredients but still went ahead with it. Result - FAILED! Should not have trusted that unreliable source! This time I tried the recipe from a more reliable source finally made some meat bao that I long craved for. Used cupcake cases instead of special paper for bao, practical but don't look good.

Ingredients (makes 6):
Dough
150g cake flour, sifted

50g all purpose flour, sifted
1 tsp instant yeast
Pinch of salt
100g water
1 tsp baking powder
1/2 tbsp oil
50g icing sugar

**Use the method of making bread dough to make the dough.

Filling:
200g pork belly, skinned and chopped finely
2 cloves garlic, crushed
1 onion, chopped
1 stalk coriander, chopped
1 cm ginger, finely chopped
*2 tbsp dark soy sauce
*1/2 tbsp oyster sauce
*1/2 tsp ground white pepper
*1/2 tsp salt
*1/2 tbsp corn flour
1 tbsp sugar
2 tbsp cooking oil

Directions:

1. Marinate pork with ingredients marked with * for 30 minutes.
2. Heat oil in a skillet over medium flame, stir in garlic and onion. Saute until lightly browned.
3. Stir in ginger and sugar, stir fry until sugar is melted. Stir in pork and cook until well-done and the gravy is thickened.
4. Stir in coriander and remove from heat. Cool completely and refrigerated before use.
5. Assemble: Divide and shape dough into 6 small balls, let rise for 10 minutes. Flatten each dough on slightly floured surface, wrap in 1 tbsp full of pork filling and set aside for 5-10 minutes. Steam for 15 minutes.