Steps

1. Peel and remove any sprouts from 1 potato (approx. 150g).
   🕒 00:43
2. Cut the potato into approximately 8 equal pieces.
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3. Place the cut potato pieces in a microwave-safe bowl, cover with plastic wrap, and heat in a 600W microwave for 3.5 minutes.
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4. Transfer the heated potato to a food processor and mash until no solid pieces remain.
   🕒 01:01
5. Add 100g bread flour, 2g baking powder, 1/4 tsp salt, and 70g water to the mashed potato in the food processor and mix well.
   🕒 01:17
6. Turn the dough out onto a floured surface and shape into a ball.
   🕒 01:33
7. Wrap the dough in plastic wrap and let it rest for 15 minutes.
   🕒 01:36
8. In a bowl, combine 150g ground pork, 1/2 tsp chicken bouillon powder, salt and pepper (to taste), 1 tsp grated garlic, 1 tsp grated ginger, and 1 tsp sesame oil. Mix until sticky and well combined.
   🕒 01:42
9. Finely chop 10cm scallion and add it to the meat mixture. Mix thoroughly.
   🕒 02:02
10. Lightly flour a flat surface.
    🕒 02:16
11. Take out the rested dough, divide it into 6 equal portions, and roll them into balls.
    🕒 02:18
12. Flatten the dough balls by pressing with your hands or using a rolling pin to form circles approximately 10cm (4 inches) in diameter.
    🕒 02:29
13. Place 1/6 of the prepared meat filling in the center of each flattened dough circle.
    🕒 02:35
14. Bring the edges of the dough together to seal at one side, then bring the remaining open edges together and seal.
    🕒 02:39
15. Bring the remaining unsealed edges together diagonally, pinch to close, and ensure the seam is sealed.
    🕒 02:47
16. Lightly oil a frying pan and heat over medium heat.
    🕒 03:03
17. Place the pork buns in the pan with the seam side down and cook until the bottom is golden brown.
    🕒 03:09
18. Flip the buns and cook the other side.
    🕒 03:16
19. Once both sides have some browning, reduce the heat to low.
    🕒 03:25
20. Pour in 3 tbsp water, cover with a lid, and steam-fry over low heat for 8 minutes.
    🕒 03:30
21. If there is still water remaining, increase the heat to medium and cook to evaporate the moisture.
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22. Transfer to a serving plate. You can enjoy these with mustard, if desired.
    🕒 03:56