The dough is a simple bread dough made from all-purpose flour, active dry yeast mixed with water and sugar to feed it, and water. Risen for 12 hours.
For the pork filling I used a combination of pork ribs and pork belly that I let marinade for 24 hours in:
•Brown sugar •Red pepper flake •Salt •Black peppercorn •Fresh garlic roasted in butter •Ground mustard •Herbs (Thyme, Rosemary, Sage) •Onion powder •Soy sauce •Hoysin garlic sauce •Liquid smoke
Seared in the marinade until all liquids are rendered and thickened. Then let cool for about a half hour before adding carrots, green onion, and Chinese cabbage.
Roll your dough into 3-4 inch diameter circles before spooning pork on top and desperately trying to roll it into a cute little bao ball.
Sorry I don't have any measurements, I grew up poor and never learned anything besides using my eyeballs.