Mix wet and dry ingredients separately and then combine and incorporate.
Kneed the dough for about 15 minutes until smooth
Cover and allow to rise until doubled in bulk – roughly two hours but varies with temperature
Kneed for about 5 minutes, then roll into a log about 1.5 inched in diameter.
Cut into about 12 even pieces. Roll each one into a ball, then use a rolling pin to roll out into a disk about 3/8″ thick.
Brush vegetable oil on the top of each dough disk, then gently fold in half. Make sure you don’t press the top into the bottom – you want to keep them separate.
Place on a silicon sheet or other non stick surface and cover with a tea towel until doubled in bulk – roughly one hour.
Place water in the bottom of your wok and bring to a boil.
Gently place the buns in your bamboo steamer trays and place the steamer over the boiling water in the wok.
Steam for roughly 15 to 20 minutes until the buns are no longer doughy.
Re;move from the steamer and serve or cool on a wire rack.