Pork baozi

Filling:
* 1lb ground pork
* 1tbsp oyster sauce
* 1tbsp soy sauce
* 1tsp cold smoked matsutake shoyu
* Ground black pepper
* 1tbsp salt
* 1.5tsp MSG
* 1/4 cup chicken stock
* 1tbsp Gochugaru
* Grated garlic (to your hearts content)
* Grated ginger
* 3 finely sliced green onion

Sauce:
* 1tbsp chili oil
* 2tbsp soy sauce
* Splash of sesame oil
* 1tsp black vinegar
* Green onion
* Grated garlic
* Grated ginger

Baozi dough:
* 300g AP flour
* 70g white sugar
* 9g baking powder
* 7g instant yeast
* 150ml water (heated to 110°F)
* 2 tbsp canola oil

Instructions:
Start with the dough. Mix all the dry ingredients in a bowl, and then add oil and mix. Slowly add the water until shaggy, and then use hands to knead for 10 minutes. Place back in a lightly greased bowl for 1 hour and 20 minutes, or until doubled in size.

Make the filling while the dough rises by mixing all the ingredients together in a bowl for five minutes, or until you can see strands in the meat.

Once dough is risen, punch down and knead for 5 minutes. Then roll out to 1/4in thick, and roll it up. Cut it in half, and then cut equal-sized pieces. Keep covered and roll out into the dumpling wrapper. Put 1-2tsp of filling into each wrapper, and then pleat until sealed off.

Once all the baozi are folded, pan fry until deeply golden, and then add water to the pan (halfway up the dumplings), cover and steam for 12 minutes.

Plate by shocking green onions, and adding the sauce on top of the baozi, and sprinkle sesame seeds on top.