Steamed Cabbage Pork Bun

Ingredients
For the dough
2 cups all purpose flour
3/4 cups to 1 cup warm milk
1 tsp yeast
1 tsp sugar

Filling
Dash of white pepper
12 oz pork, not too lean
1 tsp minced ginger
2 stalks of green onions
some cabbage leaves
2 boiled eggs, cut into quarters

Seasonings
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp sugar
1 tbsp oyster sauce
1 tbsp chinese rice cooking wine
2 tsp corn starch
2 tbsp sesame oil
some water for stirring

Tools
Bamboo leaves or parchment paper
Steamer  

 Method

1. Activate the yeast by combining the yeast with lukewarm milk and sugar and let it sit for about 10 minutes. The mixture will become frothy and bubbly.
2. Add flour to a large bowl. Add activated yeast and milk mixture.
3. Knead for about 10 to 15 minutes as a dough ball is formed. If the texture of the dough is too hard, add a little more water/milk. If it’s too wet or the surface is sticky, add a little more flour. The end product should be a smooth, soft, but non-sticky dough ball.
4. Cover the dough with plastic wrap and set aside in a warm place to rest for 1 1/2 to 2 hours.
5. While waiting for the dough to rise, start making the stuffing by chopping the green onion and ginger
6. Chop the cabbage. Place chopped cabbage in a mixing bowl
7. Mix 1 tbsp of salt into the cabbage. Let it sit for about 20 minutes or until cabbage has released some moisture
8. Remove the cabbage liquid and add it to the bowl of ground pork. Add chopped green onion and ginger to the pork and cabbage mixture.
9. Mix in all the stuffing marinade ingredients to the pork.  Use a pair of chopsticks to stir and mix all the seasonings.  Stir in one direction.  As you stir, add some water to the pork mixture.
10. Seal the pork mixture stuffing with plastic wrap and chill in the fridge for 30 minutes. 
11. Once the dough is ready, transfer the dough to a flour-dusted counter top. The dough should double in size.  Continue to knead the risen dough for about 10 minutes.
12. Divide the dough into 8 portions of round dough.
13. Press down each ball with your palm. Using a rolling pin, roll the dough into a round thin wrapper.  When rolling, make sure the centre of the wrapper is thicker than the edges of the wrapper. Continue with the rest of the portions.
14. To fold the bun. Place 2 tbsp of the filling in the centre of the wrapper.  Add one slice of the boiled egg.  Wrap the bun by folding the edges counterclockwise until the bun is completely sealed. Place each wrapped bun on a piece of bamboo leaf, cut to fit the size of the wrapped bun.  Do the same for the other dough pieces.
15. Place the buns on a bamboo steamer with some space in between to prevent the risen buns from sticking together.  Let the buns sit for another 30 minutes. The buns will increase in size
16. Steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover. Let them sit in the steamer for another 5 minutes before you take them out.
17. Remove steamed buns from the steamer and enjoy these delicious and juicy buns!