I found 2 videos I like, a Taiwanese lady called TaiwanDuck and YazzMatz. I am happy with YazzMatz's YouTube recipe (coz it seems easier), except the dough turned out really gooey, sticky and really salty! So I adjusted the flour and salt measurement and am happy with the result. For the meat filing, I can't imagine how just plain ground turkey and chives makes anything yummy, so I made my own. It's not perfect, so I will add this later on when I perfected the recipe, catered to hubby's taste bud of course :)
The one I made, not bad for a first timer!
3 1/2 cups of all purpose flour
1 pkg of active dry yeast (equals to 2 1/4 tsp)
2 tbsp white sugar
1 tsp fine salt
1 tbsp vegetable oil
1 1/4 cup of warm (to your touch) water
Instruction:
Preferably in a mixer, put all ingredients together and mix for about 10 mins (when your dough looks smooth). If you don't have a mixer, knead with hands (like washing laundry motion) for about 20-30 minutes.
Once done, coat the inside of a huge bowl with a teaspoon of vegetable oil. Put your kneaded dough into the bowl, place a warm wet towel over it and set aside at a warm place for about 30 mins to an hour or until it doubled in size (depending on how warm it is).
Prepare your meat filling while waiting for dough to rise.
Once done, check your dough. If it's doubled in size, take it out and roll it again. Make it into a round shape, punch a hole in the middle, break the "chain" and roll it into a long skinny log shape so that it's easier for you to use your palm to cup (effectively working as measurement tool) and twist off a portion of dough (at this point it should make a nice "plop" sound when you twist it off. I learn this from my mom, who used to make the bomb steam buns). Roll that portion into a dough, using roller pin roll it to a desired thickness and round shape. Put your meat filing in, pleat it and you got a nice bun!
Steam in a steamer for about 15-20 mins (meat filing is raw, so need to cook the meat as well). Serve it hot!
