In a mixing bowl, combine 1 cup of cornstarch with 1 cup of water to create a water roux; heat this mixture until thickened.

In another bowl, whisk together 1 cup of heated milk, 2 teaspoons of instant yeast, 3 cups of all-purpose flour, and 1 teaspoon of kosher salt, adding the roux once it's ready.

Knead the dough for about 10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a damp cloth or plastic wrap. Allow it to rise in a warm place for approximately 2 hours, or until it has doubled in size.

While the dough is rising, focus on your chosen fillings. For a savory pork-cabbage filling, mix together finely shredded cabbage and ground pork, seasoning them with salt and pepper.

Alternatively, if you prefer a vegan option, sauté diced carrots and tofu with miso until tender and fragrant. Set the fillings aside once ready.

Once the dough has risen, punch it down gently and divide it into equal portions, rolling each piece into a flat circle about 4 inches in diameter.

Spoon a generous amount of your chosen filling into the center, then fold the edges over, pleating them as you go to seal the bun well.

Arrange the shaped buns on a steaming rack lined with parchment paper, allowing space between each for expansion. Cover them lightly with a cloth and let them rise for another 30 minutes.

Bring a pot of water to a gentle simmer and place the steaming rack over it, ensuring the water doesn’t touch the buns. Steam the buns for about 10 minutes, until they are fluffy and shiny on the outside.

After steaming, lift the lid and let them rest for 5 additional minutes before removing.

Serve them warm with soy sauce, chili oil, or your favorite dipping sauce.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze them for a tasty treat that lasts for up to 3 months.