Mantou (Steamed Bun)

Warm the milk and oil in a pot over low heat until it is lukewarm but not hot. The milk should feel comfortable to the touch. Remove the pot from heat and pour the mixture into a bowl. Sprinkle the yeast over the liquid and let it sit for 8 to 10 minutes.

Sift together the flour, salt, and sugar. Slowly trickle the yeast liquid into the flour, mixing with a spatula or a chopstick as you go. (You can also just alternate between pouring and stirring.) Once all the liquid has been poured in, knead for 10 to 15 seconds until the dough comes together.

Turn the dough out onto a floured surface and knead it until smooth, at least 4 to 5 minutes. Place the dough in a large, greased bowl, cover, and let it sit for 1 to 2 hours, or until doubled in size. I prefer a slower, cooler rise, but you can do whatever you're used to.

Next, punch down the risen dough. Turn it onto a floured surface again and knead for just a few strokes. If the dough is too sticky, add more flour.

Divide dough into —— size pieces (~ping pong size balls). Roll out into ~1.5 inch circle (not too thin!). Use your hands to pinch the outer edges so that the edges are thinner than the center (you want the center to remain thick).

Put 1 - 1.5 Tbl of filling in the center of the circle. Hold dumpling in left hand and, using left thumb to continually push meat in, use your right fingers to "pull" the edge of the dough UP and towards the center of the circle. Continue to pull and pleat, keeping the pleated top centered over the top of the bun. Once you've made it all the way around, seal the top. Place on a square of wax paper.

Steam for 10 minutes. Make sure to leave space between uncooked buns as they expand.