Asian Steamed Pork Dumplings

Ingredients

• Put 3/4 cup of the flour in a bowl and stir in the yeast.
• Heat the milk, corn oil, sugar, and salt in a small saucepan until warm, stirring until the sugar has dissolved.
• Pour into a bowl and with an electric mixer, beat on low speed for 30 seconds, scraping down the sides of the bowl until blended.
• Beat at high speed for 3 minutes, then with a wooden soon, stir in as much of the remaining flour as possible until a stiff  dough forms.
• Shape into a ball, place in a greased bowl, cover with plastic wrap, and leave for 1 hour in a warm place until doubled in size.
• To make the filling, heat a wok or large saute pan, add the vegetable oil, and, when hot add the red bell pepper and garlic. Stir fry for about  3 minutes, being careful not to burn the garlic.
• Add the remaining ingredients and bring to a boil, stir frying for 2-3  until thick and syrupy. Cool and set aside.
• Punch down the dough and turn onto a lightly floured surface.
• Divide into 12 pieces and shape them into balls, then cover and let rest for 5 minutes.
• Roll each ball into a 3 inch circle, then place a heaping tbs of filling in the center of each.
• Dampen the edges, then bring them up and  around the filling, pinching together to seal.
• Place seam side down on parchment paper.
• Continue with the remaining dough and filling.
• Let rise for 10 minutes.
• Bring a large wok or saucepan half filled with water to a boil, and place the buns on a lightly greased steamer, without touching each other. Cover and steamfor 20-25 minutes, then remove and let cool.
• Garnish with scallion tassels.