Bánh Bao (Steamed Pork Buns)

Makes 24 
Dough:
2 bags steamed buns flour (will need extra flour popped aside about an extra 1/4 to 1/2 a packet) 
2 cups water or milk
1 cup sugar
4 tablespoon white vinegar
2 tablespoon oil

Filling:
6 eggs hard boiled, cut into quarters
6 dried mushroom, soaked, cut into quarters
4 chinese sausages, each cut into 6 pieces
1 chopped onion (for the mince) 
500g minced pork marinated (drizzle of sesame oil, oyster sauce, pepper, onion) 
24 paper squares (5cmx5cm) 

How to make dough:
I found using two cups of either water or milk was too much. Flour was a sticky mess and thus needed extra flour popped aside for when rolling dough..so better to buy an extra packet...

Instructions were quite unclear..missing bits and pieces..here is my version..

For 2 bags of dough..
1/ Remove 4 tablespoons of flour and leave aside for rolling later (may need flour from extra pack)
2/ Mix the remaining flour with sugar and milk and knead for 10 minutes
3/ Add 2 tablespoons of oil and continue to knead for another 10 minutes
4/ Leave aside covered for 30 minutes.
5/ Divide dough into 24 equal pieces
6/ Using flour left aside coat rolling pin and bench top to prevent dough sticking to bench.
7/ Roll each piece until they become flat and round, about size of palm..
8/ Pop filling into the middle and then fold the corners, sides over filling as shown
9/ Place each bun on a piece of paper
10/ ***Add 2 tablespoons of vinegar to the water in the steamer, it helps to whiten the buns
11/ Once the water has boiled add the buns to the steamer.
12/ Steam for 10 minutes, lift up lid and remove any condensed water.
13/ Continue to steam for another 10 minutes.
14/ Remove buns from steamer and pop on a rack to cool

*** when water is low add more water and 2 more tablespoons of vinegar to the water..