That chewy outside combined with that savory pork filling is a flavor sensation you just can't beat. Whether you prefer them baked, steamed, or any other preparation method you might know about, it all comes back to a delicious portion of dim sum.
Add the yeast and let it sit for 10 minutes (it will form a thick foam on top).
Place the flour in a bowl and slowly pour the water, oil, sugar and yeast mixture in to the center.
Mix well and start kneading until the dough separates from the bowl.
Transfer to a flat surface and knead for around 10 minutes.
Form a ball with the dough and place it in a bowl covered with a bit of flour. Cover the bowl with plastic wrap and let it sit for 1-2 hours. While it's resting, make the pork filling.
For the Pork Filling:
Heat the sesame oil in a skillet over medium-high heat.
Add the ginger and garlic and cook for 1 minute.
Add the pork and cook, stirring constantly, until golden brown and fully cooked.
Remove from heat. Add the scallion, soy sauce and cornstarch. Season with salt and pepper, if desired. Mix well.
For the Sauce:
Mix the soy sauce with the rice vinegar.
Remove dough ball from the bowl, and roll it out on a floured surface until you form a long cylinder.
Cut it into 48 pieces (or in pieces about the size of the cake pop maker holes).
Roll each piece out, forming a flat disc. Add a bit of filling into the center and close it with your hands, rolling it between your hands until it’s smooth and round.
Cook them in the cake pop maker for 3 minutes with the lid closed. Carefully flip the buns over and cook for 1 to 2 more minutes, until golden. (I always use a heat glove and a spatula or toothpick to move the cake pops because the cake pop maker and pops get very hot.) Let cool a few minutes. Serve with the recommended sauce.
If there is leftover filling, you can freeze it for later use.