Ingredients

Method

In a large bowl, combine the flour, sugar, yeast, warm water, and vegetable oil. Knead the mixture until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.

In a small saucepan, cook the diced onion over medium heat until softened. Add the diced BBQ pork, hoisin sauce, and oyster sauce. Cook for 2-3 minutes.

In a small bowl, mix the cornstarch and water to make a slurry. Add this slurry to the saucepan with the filling, stirring constantly until the mixture thickens. Remove from heat and let the filling cool completely.

Punch down the risen dough, then knead in the baking powder. Divide the dough into 12 equal pieces.

Flatten each dough piece into a circle and place a spoonful of the cooled filling in the center. Pinch the edges of the dough together to seal the bun, then place the bun seam-side down on a piece of parchment paper.

For steamed buns: Place the buns in a steamer basket, leaving about 2 inches of space between each bun. Steam the buns over boiling water for 12-15 minutes, or until they are puffy and cooked through.

For baked buns: Preheat the oven to 350°F (175°C). Place the buns on a parchment-lined baking sheet, leaving about 2 inches of space between each bun. Bake the buns for 20-25 minutes, or until they are golden brown and cooked through.