Pork and apple meat balls in the Bao bun recipe
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Share 1 pound of fresh pizza dough into 16 (1-irzen) balls. Roll every ball on a slightly floured surface into a 3-inch round. Tops with 2 tablespoons of roasted sesame oil or with cooking spray. Fold in two halves. Place every roll on a small parchment paper. Cover and leave it up to the puff, about 1 hour. Fill a 12-inch pan with 1 inch water. Bring water to a boil over medium heat. Place half of the rolls, on your parchment paper, 1 inch and removed from the edge of a steamer or a bamboo steamer. Place steamer in the pan. Reduce heat to medium. Steam rolls, covered, 10 minutes. Take off the stove, but do not lift the lid (you can empty). Leave it for 5 minutes. Transfer rolls into a rust to cool down. Repeat this with the remaining rolls.
