Start by mixing your flour, dried yeast, sugar, and vegetable oil in a large mixing bowl. Make sure you blend it well to evenly distribute the ingredients. Gradually pour in the lukewarm water, mixing it in bit by bit. You want to create a dough that is neither too sticky nor too dry. Once it begins to come together, shift to using your hands. Knead it until you have a soft and smooth dough (this should take about 10 minutes).

Now, cover your bowl with a damp tea towel and let it rise in a warm space. Depending on the temperature of your kitchen, this could take anywhere between 40 minutes to an hour and a half until the dough has doubled in size.

While your dough is rising, you can work on your filling. In a separate mixing bowl, combine the minced pork with soy sauce, oyster sauce, Sichuan pepper, and a pinch of salt. Stir it continuously while slowly adding your broth until everything is well blended and no excess liquid pools at the bottom.

In a frying pan, heat the vegetable oil over medium heat. Once hot, sauté the grated carrots and finely chopped onion for about 3-5 minutes until they're softened but not browned. Then remove them from the heat and mix them into the pork mixture along with the chopped coriander and minced garlic. This mixture should feel slightly wet but still hold together well.

After your dough has risen beautifully, give it a gentle knead to release the air. Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a small disk—about 4-5 inches in diameter.

Now for the fun part! Place a spoonful of your filling in the center of each dough disk, then carefully fold the edges together to create a bun shape. Pinch to seal tightly, but if you're struggling with this part, don’t worry, practice makes perfect. Let the assembled buns rest for another 15 minutes while you prepare your steamer.

To steam, I recommend lining your steamer basket with parchment paper to prevent sticking. Carefully place the buns in the basket, leaving a little space around each one because they will expand while cooking.

Start your steaming process with cold water over high heat. As soon as the water hits a boil, turn the heat down to medium-low. Steam the buns for 15-18 minutes, and prepare for your kitchen to fill with that irresistible aroma!

Once steamed, serve them warm. You can enjoy them plain or with a delightful dipping sauce—something tangy or spicy really complements the rich filling. A simple mix of soy sauce, vinegar, and a sprinkle of chili oil does wonders!