WOK-LESS YEAST-LESS STEAMED BUNS

Steps:

• Dough:.
• Dissolve sugar in warm water.
• Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
• Gradually pour in the water solution, stirring until all the ingredients are well combined.
• Knead with lard, adding a little at a time, into the dough until smooth and elastic.
• Cover and set aside.
• Filling:.
• Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
• Mix well and set aside.
• In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
• Stir well to make a slurry and set aside.
• Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke.
• Stir fry pork mixture until browned, about 5 minutes.
• Add onion and stir fry 2 more minutes until onions are limp.
• Stir in cornstarch mixture and cook until thickened and bubbly.
• Cool mixture to room temperature or refrigerate to chill.
• Set aside.
• Divide the dough and filling into 24 equal portions.
• Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges.
• Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
• With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
• Twist the top of the dough to firmly seal.
• Place on a piece of parchment paper, twisted side up.
• Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.
• Let rise 10 to 15 minutes.
• Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
• Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.