How to make it
In a large mixing bowl, combine the flour and dry yeast, mix well. Slowly pour the water into the bowl, mixing with a pair of chopsticks. When the water is mixed with the flour, dust both hands with flour and start kneading the mixture to form the dough.
Transfer the dough to a dusted working surface and continue to knead for an additional 5 minutes (dough should be springy). Run a clean dish towel under water, then dust a clean bowl with flour and transfer the dough to the bowl. Cover with the damp towel and let the dough rest until it doubles in size (2 ½ -3 hours).
When the dough is almost ready, combine the ground pork, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Re-dust the working surface and transfer the dough kneading for 3-5 minutes to remove any air bubbles. Divide the dough into two equal pieces. Roll the dough into a long stick, then divide to 12-14 pieces.
Take one dough piece and roll it a few times, until the shape resembles a ball. Press the dough to a round disk and roll it with a rolling pin in a round sheet. Scoop 2 Tbsp. of the pork mixture and place into the center of each wrapper. Hold the bun with one hand and begin sealing the bun with the other hand folding and creating pleats. Repeat with the remaining discs. Then place in a large container upside down to cover the buns. Let them rest for 15 minutes.
Add water to a large pot and place a steaming rack in the center. The water should be 1 inch below the rack. Place a clean towel on the rack and carefully transfer the buns in batches leaving one inch apart each one.
Cover and cook over high heat till the water begins to boil. Then turn to medium high heat and cook for 10-12 minutes or until the buns are cooked through. Serve warm with your favorite fresh cut vegetables, and sesame seeds if desired.