Dissolve the yeast, and sugar in lukewarm water in a large mixing bowl. Let it sit for one hour, it is ready when the mixture starts to foam up and activate.

Slowly add flour to the yeast mixture and knead for 15 minutes until it’s soft and not sticky. Once the dough is ready, set it aside and cover it with a damp cotton cloth or kitchen towel. It takes about one hour to proof dough in a warm place.

In the meantime, in a large mixing bowl, add ground pork and mix soy sauce, Shaoxing cooking wine, sesame oil, salt, pepper, and roasted black sesame seeds. Slowly stir in the “onion ginger water” in the same direction until the mixture is fully combined. The mixture should be like a paste texture. Set aside in the refrigerator to firm up.

Shape dough into balls, about 2 inches in diameter. Roll each out into a circle. Put 1 tablespoonful of prepared meat mixture in the center of each circle and wrap the dough around the filling. (See detailed assembling section above) Set the buns aside and cover them for about 15 minutes, the buns will grow a little more.

Bring water to a boil in a steamer pan. Place the buns on a cotton steamer cloth (or wax paper), leaving 1-2 inches between the buns. Cover with lid. Steam buns over boiling water for about 20 minutes.

Continue steaming batches of pork buns until all are cooked.

Serve warm and enjoy!