Bao Buns

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, sugar, baking powder, and salt. Gradually add warm water and oil, mixing until a dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the filling
   While the dough is rising, prepare the filling. In a bowl, combine the sliced pork belly with hoisin sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Mix well and let marinate for at least 30 minutes. Then cook in a pan over medium heat for about 10 minutes until caramelized and fully cooked.
3. Shape the buns
   Punch down the risen dough and turn out onto a floured surface. Knead briefly, then roll into a long log and divide into 16 equal pieces. Roll each piece into a ball, then flatten with a rolling pin into an oval shape about 3-4 inches in diameter. Brush one half of each oval with a little oil, then fold in half to create a semi-circle. Place on small squares of parchment paper.
4. Rest the buns
   Cover the shaped buns with a kitchen towel and let rest for 20 minutes until slightly puffy. This short second rise will ensure your buns are light and fluffy when steamed.
5. Steam the buns
   Set up a steamer by filling a large pot with about 2 inches of water and bringing it to a simmer. Place the buns in the steamer basket, leaving space between them as they will expand. Steam in batches if necessary, for 8-10 minutes until puffed up and cooked through. The buns should be soft and slightly shiny when done.
6. Assemble and serve
   Carefully open each steamed bun and fill with the prepared pork belly, cucumber slices, and a sprinkle of sliced green onions. Serve immediately while warm. For extra flavor, you can add an additional small drizzle of hoisin sauce on top of the filling.