Marinate the grund pork (or other ground meat chicken or turkey) the night before or 2 hours prior cooking

• Add the Chinese Five Spice Powder, Anise Powder, minced ginger, 1 teaspoon salt and Soy sauce to the ground pork. Mix them well. Cover the meat and store it overnight in the fridge.

Yeast dough

• Use your hand: Add the yeast and the flour in a large mixing bowl, adding the warm water gradually to the flour mixture, using the wooden spoon to stir the flour mixture until all the flour stick togather. Use your hand to knead the dough until the dough is stretchy and smooth.
• Use the mixer: Combine 4 cups flour and undissolved yeast in large mixer bowl. Gradually add the warm water to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
• Cover the dough. It should rise after about 1 hour depends on your room temp.

Stuffing

• Bring the meat out of the fridge 2 hours prior cooking, it will allow the meat to recover the normal texture in the room temp.
• Prepare the shrimp: clean and devein the shrimp, cut them into small pieces or use the food processor (caution not too refined)
• Bring the marinated pork to a large mixing bowl, add the shrimp to the bowl. Pour the chives over the pork and shrimp.
• Pour the vegetable oil over the chives. Mix the oil with chives first.
• Egg: 2 ways for the eggs. One way is to use the raw egg. Crack the eggs directly over the mixing bowl. This method is helpful to bond all the ingredients together well. But you don't neccessarily see the egg in the stuffing once it's cook.

  The other way is to cook the eggs first and then break them down to small pieces before mixing with the rest of the stuffing. This method brings a beautiful stuffing when it's cooked (the brown meat, reddish shrimp, green chives and yellow eggs).
• Add 1 teaspoon salt to the mixing bowl, mix the pork, shrimp, chives and the eggs together well. Your stuffing is ready for the shells!

Shell

• Make a 2 inch diameter thick rope-shape dough. Cut the dough into 1 inch long pieces. Apply some dry flour to avoid the dough to stick to the rolling pin and the surface. Rolling the dough from outside toward to the center. See the demo video on how to roll a shell.

See my demo video on how to wrap a bun

Steam the buns

• Filled the steamer with a plenty of water. Use the damp paper towel sheet cover the steamer. Place the buns with 2 inches apart. Cover the steamer and turn on the heat to high heat. The cooking time should take 8-10 minutes. Do not open the steamer while it's in the cooking process. The buns will become flat if the steam is let out. The buns will look shiny and buffed once they're done.