Start with a bowl. Combine the flour, sugar, and instant yeast. Mix them well. Gradually stir in the warm water until a dough begins to form. Knead for about 10 minutes until smooth. Cover it with a damp cloth and let it rise for about an hour or until doubled in size.

While the dough rises, let’s prepare the filling. In a bowl, mix the minced pork with all the filling ingredients: dark soy sauce, miso paste, neutral oil, Chinese cooking wine, fermented bean paste, caster sugar, onion, sesame oil, garlic, ginger, and scallions.

Mix until all ingredients are well combined and the mixture is cohesive. This might take a moment, but trust me, it’s worth it.

Once the dough has risen, punch it down to remove excess air. Divide it into equal pieces, usually about 12 to 15 depending on the size desired.

Roll each piece into a small circle, keeping the edges thinner than the center. After that, place a spoonful of the filling in the center of each circle. Gather the edges and pinch to seal the bun tightly, making sure no filling escapes.

Prepare your steamer. Line it with parchment paper to prevent sticking. Place the buns inside the steamer, ensuring there’s space between them. Steam for about 15-20 minutes until fluffy and cooked through. Keep the lid on as much as possible to maintain steam.

Once done, carefully take out the baozi and let them cool slightly. Serve them warm and enjoy the explosion of flavors.