Bau-Dz (Chinese Stuffed Steamed Buns)

Dough:
1 lb flour (+/-)
1-1/2 t yeast (1/2 package)
1 c water
1 T sugar

Soften yeast in room-temperature water with sugar until dissolved. Gradually add flour until you have a stiff dough. Knead for ~10 minutes. Cover and set aside to let rise.

Filling:
1 lb coarsely minced pork
3 young leeks, chopped
2 spring onions, chopped
1 t salt
2 t sugar
1 T soy sauce
1 t sesame oil

Mix well and let stand for 1 to 1-1/2 hours. Divide dough into 24 equal balls. Flatten each ball in the palm of the hand. Then place 1 T filling in the centre. Carefully draw the sides up around it and pinch it to seal at the top without breaking the dough. (It should look sort of like a fat chocolate Kiss.) Make sure to pinch it sealed at the top, or it will burst open when it cooks. Arrange 1/2" apart in a steamer. When the water in the steamer bottom is boiling vigorously, put them on to steam for 30 minutes.

Makes 24 small buns.

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In north China, these were good traveling food because when you traveled, you could stop at a bau-dz stand and get bau-dz. It had a skin to peel off so that no matter who had touched it, it was still sanitary to eat. That's what my father told me. If you make them without the filling, they're called man-tou, just the steamed bread. I grew up eating these from time to time in Taiwan.