Steamed Barbecue Pork Buns

1. Pour water into a bowl. Sprinkle in yeast and let stand until it softens and forms a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix with a wooden spoon until a shaggy dough comes together.
2. Turn dough out and knead into a smooth ball, about 10 minutes. Transfer to a lightly oiled bowl, flip to coat, cover, and let rise in a warm spot until doubled, about 2 hours.
3. Combine pork, green onions, cayenne, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
4. Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
5. Poke dough down to deflate and transfer to a lightly floured surface. Cut in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk, then roll until about 1/8-inch thick and 4 to 5 inches wide, keeping the edges slightly thinner than the center.
6. Place a spoonful of filling in the center of each circle. Pinch edges together into small pleats, moistening with water if needed, and squeeze the pleats together at the top to seal. Place buns on individual squares of parchment, transfer to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
7. Bring the water to a boil over high heat, set a timer for 10 minutes, then turn off the heat and leave buns covered for 15 minutes. Uncover and transfer to a plate.
8. Serve and enjoy.

Tips: If you don't have self-rising flour, use 2 cups all-purpose flour sifted with 3 tsp baking powder and 1 tsp fine salt. You can season the filling with sugar and salt or soy sauce. You may have some filling left over.