Japanse Pork Buns

Mix together yeast, 1 teaspoon sugar, ¼ cup flour, and ¼ cup warm water in a standard mixer. Let it rest for 30 minutes.In to the yeast mixture, mix remaining warm water, flour, salt, sugar and oil. Knead the dough on medium-low speed until the dough became as a one piece and the surface is smooth and elastic. Take out the dough and shape as a circle. Grease the same mixing bowl we made the dough and place the dough. Cover with a plastic wrap and let it rise 3 hours or until tripled in size.Sprinkle flour and baking powder evenly on the work surface and bring the dough. Knead for 5 minutes. Divide the dough into 8 pieces. Shape and roll each into a ball in between your palms. Place each ball on a parchment paper lined bakings heet. Cover with a slightly damp towel and let stand until doubled, about 30 minutes.Meanwhile, let’s make the filling! In a mixing bowl, combine all the ingredients for the filling and mix well.Now, bring one ball at a time to work surface, slightly flatten it with your palm. Using a rolling pin, flatten dough into 3” circle, but make sure center is slightly thicker then its edge.Put 3 to 4 Tablespoons of filling into center and bring edge to top with your index finger and thumb to seal while your left thumb is pushing filling inside. Stretch and pinch until it shaped completely. Place sealed pork bun on a parchment paper lined steamer and repeat with rest of the ingredients. Give pork buns about 1½-inch room from reach other, when they steam they will extend their size. Let the pork buns rest for 10 to 15 minutes.Bring water to a boil in a wok. Bring a steamer rack with pork buns to wok. Make sure water is not touching the steamer or the buns. Cover and steam for 15 minutes or until pork buns are fluffy and fully cooked. Remove the lid before turning off the heat, otherwise water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked. Enjoy!