Shandong Pork & Vegetable Steamed Bun I

I have been trying to reproduce the flavours of the Pork & Vegetable Bun that grandpa used to make when i was a child.  Why i name this Shandong Pork & Veg Bun? This is because the uniqueness is down to the filling. Grandpa is from Shandong, Northern China and this unique bun was only available at home. Today i am very happy, i can finally eat it again, but the final result in being able to make it, and share it with family, make me most proud.  Now i need to keep making it, and improve in making the bun look and taste nice!

Make 20
Time: Approx 1-2hrs

Bun Ingredients:

500g Plain Flour
250g Warm water
3tspn Baking Powder
1tspn Fast Action Dry yeast
1/4 tspn Salt

Filling Ingredients:

300g Minced Pork
200g Chinese Leaves Cabbage (Pre-washed & finely chopped)
5g Dried Cloud Ear (Pre-soaked)
40g Glass Vermicelli (1 small packet) (Pre-soak & chopped)
1Tbspn  ShaoHsing Wine
1Tbspn  Sesame Oil
1Tbspn  Light soya sauce
1tspn Salt
1tspn Sugar
1/8 tspn White Pepper
2tspn Corn flour
2tspn Veg Oil

 Instructions:

1) In the bowl, mix all bun ingredients together until dough is form.
2) Cover the bowl with cling film and leave aside to rise for 1hr.
3) Whilst waitng for dough rise, in a new bowl mix mince pork, chinese cabbage, cloud ear & glass vermecelli together, then add white pepper, salt, sugar, soya sauce, sesame oil, veg oil, shaohsing wine & cornflour to mix well with the meat & veg. Cover it up with cling film and put it in the fridge for 20-30mins.
4)Once dough is risen to twice the size, knead it and divide in 16 equal portions.
5) Each divided pastry, roll it into a ball and roll it into a flat circular pastry with a rolling pin.
6)Wrap some filling into pastry.
7)Set aside in a warm place for 15-25mins to let it rise further.
8)Put it in the steamer for 15-20mins.