Stir the warm water and 1 teaspoon sugar in a small dish until the sugar is dissolved. Sprinkle the yeast over the top. Let it stand for 10 minutes. Stir to dissolve the yeast.

Stir sugar, the salt, and cooking oil in a large bowl. Add boiling water. Stir until sugar is dissolved. Stir in the egg and the yeast mixture.

Slowly work in enough flour until soft dough forms. Turn it out onto a lightly floured surface.

Knead for about 10 minutes until the dough is smooth and elastic.

Place the dough in large greased bowl, turning once to grease the top. Cover it with greased waxed paper and a tea towel. Let it stand in the oven with the oven light on and the oven door closed for 1 ½ to 2 hours until doubled in bulk.

Punch down the dough. Cover. Let it rest for 5 minutes.

Shape it into a 12-inch/30 centimeter long log. Cut it into 12 pieces.

In a large bowl, combine all filling ingredients together.

Follow the YouTube video above to roll your buns.

In a large pot, heat a few inches of water until boiling. Place a vegetable steamer (or bamboo steamer) in the bottom of the pot and line with parchment paper. Place about 6 buns at a time, taking care not to overcrowd them.

Steam the buns for about 12 minutes each, until they puff up and the meat is cooked though. Replenish water when necessary.

Enjoy! Leave a comment at the bottom of this post letting me know what you thought.