Steamed BBQ Pork Buns

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, and yeast. Slowly add warm water while stirring. Add vegetable oil and knead for 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 a tablespoon of oil in a wok over medium heat. Add diced onion and stir-fry until translucent. Add diced char siu pork and stir for 1 minute. Add oyster sauce, soy sauce, sugar, and sesame oil. Stir well, then add the cornstarch slurry to thicken the sauce. Cook for another minute until glossy. Remove from heat and let cool completely.
3. Form the buns
   Once the dough has risen, punch it down and sprinkle with baking powder. Knead briefly to incorporate. Divide the dough into 12 equal portions. Flatten each piece into a round disc about 4 inches in diameter, making the edges thinner than the center. Place a tablespoon of filling in the center of each disc.
4. Seal the buns
   Gather the edges of the dough and pleat them together at the top, making sure to seal completely. Place each bun on a small square of parchment paper, seam-side down. Cover with a damp cloth and let rest for 15 minutes.
5. Steam the buns
   Arrange the buns in a steamer basket, leaving at least 1 inch between each bun as they will expand during cooking. Steam over high heat for 12-15 minutes until the buns are fluffy and cooked through. Turn off the heat but do not open the lid immediately; let them rest for 5 minutes.
6. Serve
   Carefully remove the buns from the steamer and serve hot. These buns can also be cooled completely and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month. Reheat by steaming for 5 minutes.