Beijing Lazy Dragon Rolls

Make the dough: 1. Stir the yeast into the lukewarm water until well-distributed. 2. Slowly pour the yeast solution into the flour and stir until all the liquid is absorbed. 3. Gather the flour and knead until smooth. If the dough feels tight, cover and rest it 15 minutes to relax the gluten; or use a stand-mixer hook on medium-low for 10 minutes. 4. Cover and proof 1.5 hours or until doubled.

Make the filling: 1. Add the oil, white part of scallion, minced garlic and ginger to a wok; stir until fragrant. 2. Add the soybean paste, water, oyster sauce, cooking wine, white pepper and dark soy sauce. Keep stirring over low heat 3 minutes, then set the sauce aside to cool. 3. Combine the sauce with the ground pork and stir in one direction 3-5 minutes to develop texture. Set aside.

Wrap the lazy dragon and steam: 1. Flour the surface well and knead the proofed dough 8-10 minutes to remove air bubbles (fold, press, rotate 90 degrees with force; you should hear bubbles break). 2. Cut the dough open; if big bubbles remain, keep kneading; if only tiny ones, move on. 3. Shape into a smooth ball, cover and rest 5 minutes. 4. Roll into a 12-by-18-inch rectangle, pushing in four directions to make corners. 5. Spread the filling evenly and roll into a long log; pinch the edge and squeeze both ends to seal. 6. Oil a steel steamer rack (or use holed parchment in a bamboo steamer) and place the roll in, leaving room to expand. 7. Set the steamer over lukewarm water, cover and let rest 15 minutes, then steam on high 25 minutes. 8. Turn off heat but keep the lid on 5 minutes to prevent deflation. 9. Slice to your preferred size and serve.