Mix flour with yeast in a mixing bowl.

Add water and knead until a solid ball forms. If it gets too sticky add more flour. If it’s too dry add more water.

Let the dough rise for 2 hours.

Cook half of the ground pork in a pan and mix it with the raw pork.

Mix the por with the chopped cabbage, carrots, green onions, ground ginger, sesame oil, olive oil, pepper, chicken bouillon powder, oyster sauce, cooking wine, beaten egg and salt.

Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope, using the “windmill technique”.

Cut the dough rope into ½ pieces. Roll each piece out into a wrapper.

Spoon a ½ tablespoon of filling into the center of the wrapper. Then carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the wrapper.

Bring a pot of water to boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking, and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.

Enjoy and eat.