Baozi - steamed buns with pork

Ingredients:

Filling

• 1 layer of pork ribs (220 - 450 g)
• 3/4 cup hoisin sauce
• 1 cup shredded cabbage
• 1 bunch green onions, thinly sliced

Dough

• 1 packet of active dry yeast
• 0.5 cups of warm water
• 1.5 cups premium flour + extra for work
• 1.5 cups cake flour
• 3 tablespoons of sugar
• 0.5 tsp baking powder
• 0.5 cups of warm milk
• 1 tbsp rapeseed oil + more as needed

Preparation:

1. Filling:
   
   Place the ribs in a large zip-lock plastic bag. Pour in the hoisin sauce, seal the bag, and gently toss to coat. Place the bag in a bowl and refrigerate for 3 hours or overnight.
2. Preheat oven to 175°C.
3. Place the ribs on a baking sheet with all the marinade. Cover the baking sheet with foil, place in the oven, and bake until the meat falls off the bone easily, about 2 hours. Baste the ribs every 30 minutes during the baking process. Remove the ribs from the oven and let them rest.
4. When the pork is cool enough to handle, remove the meat from the bones and chop coarsely. Place the pork in a large bowl along with the cabbage and green onions. If the filling seems too dry, add a little more hoisin sauce.
5. Dough:
   
   Pour water into a small bowl and sprinkle in the yeast. After a few minutes, the yeast will begin to foam and bubble.
6. In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the flour mixture and add the warm milk, canola oil, and activated yeast. Knead into a loose dough. Turn the dough out onto a floured board or countertop and knead until smooth, soft, and pliable, about 5-10 minutes.
7. Place it in a lightly oiled bowl and turn it over to coat it with oil on all sides. Cover the bowl with plastic wrap and let the dough rise for 40 minutes to 1 hour. It should double in size.
8. Assembly:
   
   To form the buns, scoop the dough out of the bowl and roll it into a long rope. Cut the rope into 12 equal pieces. Roll each piece into a ball and set them aside in a bowl. Using a rolling pin, roll each ball into a 10 cm (4 in) circle, making sure it's slightly thicker in the center than at the edges. Place a heaping tablespoon of filling in the center of each circle and pinch the edges together to seal.
9. Place the buns on a parchment-lined baking sheet and cover with a clean kitchen towel. Alternatively, place the buns in a large, three-tiered bamboo steamer lined with parchment paper (4 buns per tier). Let the buns rest for 10 minutes.
10. Meanwhile, fill a steamer with water and bring to a boil. Cut 12 10 cm circles out of parchment paper. When the water boils, place the buns on the paper circles and steam them.
    
    
    Note
    
    Don't overcrowd the steamer. If necessary, cook the buns in batches. Steam for 12-15 minutes, then remove and serve warm.