Steamed Pork Buns
A ginger- and garlic-seasoned ground pork filling stuffs these steamed pork buns–a Chinese New Year specialty!

In a bowl, dissolve the yeast in the water.

Add the milk, then the butter and sugar, and combine.

To create a dough, add flour and stir.

Dough should be kneaded until a uniform ball forms.

For about 30 minutes, cover and leave to rise in a warm environment until it has doubled in size.

A large skillet should be heated to medium-high.

Cook and stir ground pork in a hot skillet with the garlic ginger paste for 5 to 7 minutes, or until it is browned and crumbly.

Drain and get rid of grease.

Place aside.

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Don’t allow the surface of the steamer to contact the boiling water.