Sichuan-Style Steamed Buns with Pork and Vegetables

Method

1. In a bowl, mix ground pork, cabbage, scallions, soy sauce, Shaoxing wine, salt, and Sichuan peppercorns until well combined.
2. Divide dough into 8 equal portions, flatten each into a circle, and fill with 1 tbsp of the pork mixture.
3. Fold the dough over the filling, seal the edges, and place in a steamer lined with parchment paper.
4. Steam over boiling water for 15-20 minutes until buns are puffed and dough is cooked through.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.