add yeast and water in bottom of mixing bowl

add all ingredients and mix on lowest speed 8-10 minutes until a soft ball forms.

wipe the inside of a lg bowl with fat and proof dough until twice the size, 1 hour 15 minutes

Punch down dough, cut in half, separate into 5 pieces

roll each piece into logs, portion into ping pong ball size balls. 25 grams (30 for bigger buns)

Allow to proof, bagged, 30-40 minutes

Take each ball and dip both sides in rice flour. Roll out to 4" ovals, fold in half with a greased chopstick and place on a triangle piece of parchment

Allow to proof for another 30 minutes

steam for 8 minutes, or until cooked throughout. Keep fresh for use, or freeze IQF.