Fluffy Clouds Homemade Chinese Bao Buns Steamed Buns

Combine lukewarm milk, sugar, and yeast in a bowl. Let stand until foamy (about 5-10 minutes).

Add flour and oil to the yeast mixture. Mix until a shaggy dough forms. Knead until smooth and elastic.

Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size.

Brown the pork belly in a pot. Add aromatics (garlic and ginger) and cook briefly. Add soy sauce, hoisin sauce, rice wine, brown sugar, and water. Simmer until the pork is tender and the sauce has thickened.

Punch down the risen dough. Divide into 12 equal portions.

Roll each portion into a circle. Place a spoonful of filling in the center. Pinch the edges together to seal, creating a bun shape.

Place the filled buns on squares of parchment paper. Cover and let rise again for 30 minutes.

Bring water to a boil in a large pot or wok. Place the steamer basket with the buns over the boiling water. Steam for 15-20 minutes, until the buns are puffy and cooked through.

Turn off the heat and let the buns sit in the steamer for a few minutes before removing. Garnish with green onions and sesame seeds, if desired.