Steamed Pork Buns

2 tsp peanut oil
200 g pork mince
⅓ cup hoisin sauce
½ tsp SIDS CRAZY SALT
2 spring onions, thin sliced
1 tsp instant dried yeast
4 tsp sugar
⅔ cup warm water
1½ cups flour

Heat a wok over high heat. Add oil. Swirl to coat. Add mince. Stir-fry for 3 minutes until brown. Add hoisin sauce and SIDS CRAZY SALT. Stir to coat. Add onion. Stir until well combined. Transfer mixture to a bowl. Set aside for 20 minutes to cool.
Meanwhile, combine yeast, 2 teaspoons sugar and 2 tablespoons warm water in a small bowl. Cover with plastic wrap. Stand for 10 minutes until bubbles appear on the surface. Place flour into a large bowl. Add yeast mixture, remaining sugar and remaining water. Stir to form a soft dough, adding another tablespoon of warm water, if necessary. Turn dough out onto a floured surface. Knead for 10 minutes until smooth. Roll into a 40 cm long sausage shape. Trim ends and cut crossways into 16 portions. (about 2 cm thick)
Using floured hands, if necessary, pat 1 dough portion to an 8 cm disc. Place 2 teaspoons mince mixture into the centre of disc. Draw edge up to form a bun. Pinch top together to seal. Repeat with remaining dough portions and mince mixture. Cover loosely with a tea towel. Set aside for 30 minutes to prove.
Freeze if you want.
Place a large bamboo steamer lined with baking paper over a large saucepan or wok of simmering water. (make sure it doesn’t touch water) Using a metal skewer, pierce holes in baking paper. Steam buns, in batches, for 12-15 minutes until puffed and tender. Serve with your favourite dipping sauce.