Kimchi Pork Steamed Buns

DOUGH:--
250 grams all-purpose flour plus extra
1½ tsp active dry yeast
170 mil water
FILLING:--
200 grams ground pork
2 tbsp Shaoxing wine
½ tsp SIDS CRAZY SALT
1½ tbsp light soy sauce
300 grams kimchi (*see footnote 1)

Combine flour and dry yeast in a large bowl and mix well. Prepare a small bowl with extra flour on the side.
Slowly pour the water into the bowl with the flour and yeast, mixing them with a pair of chopsticks. When the water is mixed with the flour, dust both hands with flour and start kneading to form dough. The dough should be quite soft and sticky. When dough has formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue to knead the dough until the surface of the dough becomes smooth and its texture springy, about 5 minutes. Dust hands and the working surface with extra flour whenever the dough starts to feel sticky during the process.
Rinse a clean dish towel with water. Dust the bottom of a large bowl with flour and transfer the dough to it. Cover bowl with the damp dish towel and a lid (or plastic wrap). Let the dough rest until its size doubles, 2½-3 hours (depending on room temperature) (*see footnote 2).
When the dough is almost ready, combine ground pork, Shaoxing wine, SIDS CRAZY SALT and soy sauce in a bowl and mix well.
Mince kimchi into small pieces. Add it to the ground pork and mix them well.
The dough should be very fluffy and sticky now. Dust the working surface and your hands with extra flour and transfer the dough onto the surface. Use a rubber spatula if the dough is too sticky and difficult to handle. Knead the dough repeatedly and add more flour if necessary, until the dough has shrunk almost to its original size and has become smooth and springy again, 3-5 minutes. The purpose of this step is to squeeze the air bubbles from the dough, so the bun will have a smooth texture once cooked.
To make the bun wrappers, divide the dough into two equal pieces. Roll each piece of dough a few times into a long stick, then further divide to make 12-14 small doughs in total (see footnote 3).
Dust the working surface again. Take one dough and roll it a few times, until shaped into a ball. Press the dough to a round disc and roll it with a rolling pin into a round sheet. Try to roll so that that the edge is thinner than the center. The edge should be 2-3 mm and the center 4-5 mm in thickness (*see footnote 4).
Scoop about 2 of tablespoons pork and kimchi filling and place it in the center of the wrapper. Hold the bun with one hand and start sealing the bun with the other hand. Place the bun on the working surface and work on the rest of the doughs in the same manner.
Place a large container or a bowl upside down to cover the buns. Let them rest for 15 minutes.
Add water into a large pot and place the steaming rack on or in the pot, as the case may be. The water should be at least 3 cm below the steaming rack. Wet a clean kitchen towel and place it on the steaming rack (or you could cut baking paper into a round shape to fit the steaming rack. Cut a few round holes in the parchment so the steam can go through). Carefully transfer the buns to the steaming rack, at least one finger’s width apart. Cook the buns in two to three batches if the steaming rack cannot fit all the buns. Add more water to the pot after each batch if the water level is running low.
Cover and cook over high heat (or highest heat for electric stove). When water starts to boil, turn to medium high heat and continue to cook for 10 minutes (12 minutes if you make 12 bigger buns), until the buns are cooked through. Stop heat and let the steam release for a few minutes. Carefully transfer the buns to a plate. Cook the remainder of the buns in the same way.
Serve warm as main course or snack.