Char Siu Pork Bao

Instructions

1. Prepare the dough
   In a large bowl, mix together the flour, yeast, sugar, and salt. Gradually add warm water while stirring until a dough forms. Add the vegetable oil and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
2. Make the filling
   While the dough is rising, prepare the filling. In a wok or large pan over medium heat, combine the diced char siu pork, oyster sauce, soy sauce, hoisin sauce, and Shaoxing wine. Stir for 2-3 minutes until well mixed. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Remove from heat, stir in the sesame oil and green onions. Let cool completely.
3. Punch down and add baking powder
   After the dough has risen, punch it down and sprinkle the baking powder evenly over the dough. Knead for 5 minutes to incorporate the baking powder thoroughly. This will help the buns become fluffy when steamed.
4. Shape the buns
   Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a 4-inch circle with the edges thinner than the center. Place about 1-2 tablespoons of filling in the center of each circle. Gather the edges of the dough and pleat to seal the filling inside. Place each bun on a small square of parchment paper.
5. Second rise
   Arrange the buns in a steamer basket, leaving at least 1 inch of space between each bun as they will expand during steaming. Cover with a kitchen towel and let rise for another 20 minutes.
6. Steam the buns
   Bring water to a boil in a pot or wok that fits your steamer. Place the steamer over the boiling water, ensuring the water doesn't touch the bottom of the steamer. Steam the buns over high heat for 12-15 minutes. Turn off the heat but do not lift the lid immediately; let the buns rest for 5 minutes before serving to prevent them from deflating.