For the dough: 

200g all-purpose flour

25g cornstarch

3g instant yeast

½ tsp sugar

145g warm milk (about 95-105°F)

8g vegetable oil

For the filling: 

3oz ground pork

1 tin of Fishwife Smoked Rainbow Trout

1 tsp soy sauce

1 tsp Shaoxing wine

¼ tsp salt

¼ tsp sugar

¼ tsp white pepper

1 green onion, sliced

1 clove garlic, minced

1 tsp sesame oil

1 tsp cornstarch

Equipment:

Rolling pin

Stand mixer (optional)

Instructions:

For the dough, whisk all-purpose flour, cornstarch, instant yeast, and sugar in a medium bowl. Add warm milk tablespoons at a time and mix. Once dough looks scraggly, add vegetable oil. Knead by hand for about 15 minutes or in a stand mixer with a dough hook attachment for about 8 minutes until the dough is smooth. Lightly coat bowl with oil and place the dough ball. Proof for about 1 hour or until doubled in size. 

For the filling, mix ground pork and Fishwife Smoked Rainbow Trout until evenly combined. Mix in soy sauce, Shaoxing wine, salt, sugar, and white pepper. Then, mix in green onions, garlic, and cornstarch. Finally, add sesame oil and mix. Set aside.

Once dough is proofed, punch out the air and knead on a clean work surface for a few minutes. Roll out the dough into a log and cut into 10 even pieces of dough. Use a damp towel to cover the dough as you work on forming the buns. 

For each dough ball, roll into a sphere. Then, use a rolling pin (preferably a small rolling pin/dowel), roll out the dough until the dough is thin and about 5 inches wide. Place approximately a tablespoon of filling inside. To seal the bun, pleat the edges in a circular motion. Repeat with the rest of the dough and filling.

In a cold, large pan, add a couple tablespoons of neutral cooking oil. Place buns on the pan. Turn on the heat to medium heat and allow the buns to brown. After about 3-4 minutes or when the buns are browned, add enough water to the pan to reach ¼ of the height of the buns. Cover with a lid and cook for about 6-8 minutes. Once the buns finish cooking, turn off the heat and keep the lid on for a few minutes to make sure the buns do not deflate. 

Serve with your favorite sauce (chili oil!) and enjoy!