Steamed Pork Buns (Bao Dz)

I think these are similar to manapuas, but I am not positive.

Dough:
Ingredients:
5 cups flour
1 3/4 cup warm water
1/4 cup brown sugar
1/2 TBSP yeast
1 TBSP shortening optional

Directions:

Combine warm water, brown sugar, and yeast into a bowl and let foam.

Once yeast has foamed and risen mix with the flour until just combined. You may also add the shortening to the dough as well if you desire. Cover dough and let rise. While the dough is rising work on the filling

Filling

Ingredients:
1 lb ground pork
1/2-1 head of cabbage (you can also use napa cabbage if you desire, but if you use napa you must squeeze water out of the cabbage before adding it to the mixture)
1 1/2 TBSP ginger, minced
3 TBSP green onion, finely chopped
2 cloves garlic, minced (this is also just personal preference with how much you add)
salt to taste
2 TBSP soy sauce
2-3 TBSP sesame oil
2-3 TBSP water.

Mix all the ingredients together well in a bowl. My mom said the soy sauce, sesame oil, and water are all just kind of estimates and you can add however much you want until the mixture is a nice consistency and not too dry.

Once the dough has risen and  either doubled in size or my mom said "looks like a beehive when you pull it apart". It is important not to work with this dough too much because you don't want it to be too dense when it's cooked.

Roll dough into a long rope

Take about a golf-tennis ball size piece of dough and roll out to a thin circle, the center of the dough should be thicker than the edges. My mom always says a handful but people have different sized hands and you can make the buns whatever size really.

Place about a tablespoon or two of your meat mixture (it really just depends on how big you are making your buns) in the center and pinch dough shut

Steam buns for 10-12 minutes, if the dough feels sticky they aren't done yet

It is recommended to either put pieces of parchment or a cheese cloth under the buns so they do not stick.