Steamed Buns with Minced Pork and Tree Ears

Small steamed buns, fluted on the top and stuffed with a mixture of seasoned ground pork, are a favorite in northern and central China. The variations on the seasonings are limitless, but the traditional way to steam and serve them is in a bamboo steamer lined with a large blanched cabbage leaf, which one can munch on after the buns are gone. In the unlikely event that there are any buns left over, you can pan-fry the bottoms brown, add some light stock or water to the skillet to steam-cook