Dim Sum Pork Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, and yeast. Slowly add warm water while stirring until a dough forms. Add the vegetable oil and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
2. Make the filling
   Heat 1 tablespoon of oil in a wok or large pan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the diced char siu pork and stir-fry for 2 minutes. Add the oyster sauce, hoisin sauce, soy sauce, and Shaoxing wine. Stir to combine.
3. Thicken the sauce
   Pour in the cornstarch slurry and stir until the mixture thickens, about 1-2 minutes. Remove from heat, stir in the sesame oil and green onions. Transfer to a bowl and let cool completely before using.
4. Shape the buns
   Punch down the risen dough and turn out onto a floured surface. Knead briefly and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch disc with the edges thinner than the center. Place about 1½ tablespoons of filling in the center of each disc.
5. Fold and pleat
   Gather the edges of the dough and pinch them together at the top, creating pleats around the circumference as you go. Twist and pinch firmly to seal completely. Place each bun on a small square of parchment paper.
6. Second rise
   Arrange the filled buns in a steamer basket, leaving about 1½ inches between each bun as they will expand. Cover with a kitchen towel and let rise for another 30 minutes.
7. Steam the buns
   Bring water to a boil in a wok or pot that can accommodate your steamer. Place the steamer over the boiling water, making sure the water doesn't touch the steamer base. Steam the buns for 12-15 minutes until they're puffy and cooked through.
8. Serve
   Remove the steamer from the heat and let the buns rest for 2-3 minutes before opening the lid to prevent them from collapsing. Serve the buns warm as part of a dim sum spread or as a meal on their own.