1. Put milk and oil in a 14cm across ovenproof bowl. Microwave on 600W for 30seconds without covering. (15seconds on 1200W)

2. Make sure milk and oil mixture is about the same warmth as human body ( 37°C). Add yeast and mix with a whisk. Add salt, sugar, and 1/3amount flour, mix until smooth.

3. Add the rest of the flour and stir 10times with chopsticks. Stir until the flour and water is roughly mixed. Ready when it is gathered and can be lifted with chopsticks.

4. Cover softly with the top. Microwave on 150-200W for 30seconds. (The first fermentation)

5. Take the bowl out, put a moist paper towel between the top and the bowl. Leave at warm place (26-27°C) for 10-20 minutes. Leave until the dough expands to double-size.

6. Combine <A> with minced pork and mix with chopsticks. Add Japanese leek and cabbage and mix roughly.

7. Turn out the dough onto floured surface and press with a rubber spatula to let the gas out. Divide it into eight balls.

8. Roll out a dough-ball to 7cm across oval. Place 1/8 pork stuffing on it. Put it on your left hand. Pick the edge of the dough with your right fingers and make gathers while left hand is turning the dough to counterclockwise. Twist and close the end. Place dumplings on a sheet of waxed paper in a steamer with the twisted ends up.

9. Place the steamer on a large pan with boiling water. Cover and steam over high heat for 10minutes.

10. Serve with su-jyouyu and Japanese mustard.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.