Nikuman (Steamed Pork Buns)

1. Combine the flour, scant 2 Tbsp sugar, 1/2 tsp salt, baking powder, yeast and 1 Tbsp oil in a large bowl. Slowly pour in 160-170 ml water while mixing until incorporated.
2. Lightly flour your hands and knead into a ball. Transfer to a floured surface and knead 10-15 minutes until smooth and silky.
3. Shape into a smooth round, place in an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, 30-60 minutes.
4. Make the filling: soak the dried shiitake in 1/2 cup water 10-15 minutes. Thinly slice the scallion and chop the cored cabbage into 1 inch pieces. Sprinkle the cabbage with 1 tsp salt to draw out water.
5. Squeeze the hydrated shiitake, cut off the stems and mince the tops.
6. In a large bowl combine the pork, scallion and shiitake. Squeeze the water from the cabbage and add.
7. Grate the ginger and add all the seasonings (sugar, sake, soy sauce, sesame oil, starch, black pepper). Knead until well combined, pale and sticky. Set aside or refrigerate.
8. Divide the risen dough in half, roll each into a log and cut into 10 pieces each (20 total). Form into balls, dust, cover with a damp cloth and rest 10 minutes.
9. Flatten each ball and roll into a round sheet, thicker in the center than the edges.
10. Scoop about 1 1/2 Tbsp filling into the center. Seal by pinching and pleating around the top 10-12 times while rotating, then twist the pleats to seal tightly (or gather the dough up and twist closed).
11. Place each bun on a piece of parchment (about 3x3 inch), cover, and rest 20 minutes.
12. Bring water to a boil and set up a steamer. Place the buns with parchment in the steamer tray, leaving 2 inch between them. Steam over high heat 10 minutes for small buns (13 for medium, 15 for large). If using a regular pot, wrap the lid in a cloth to catch condensation. Enjoy immediately.

Buns keep in the fridge to the next day and freeze well after steaming; reheat by steaming a few minutes.