Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
This is the recipe I usually use.
350 grams all-purpose/plain flour
150 grams black soya bean flour
3 grams instant yeast
260 grams milk
Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
wrap and leave in a warm place until double in size.
Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
Steam covered for 30-35 minutes.
Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
They freeze well.
Recipe adapted from 念念不忘的面食 by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's