Ingredients

Method

Combine flour, sugar, and yeast in a large bowl.

Add warm water and vegetable oil to the flour mixture and mix until a soft dough forms.

Knead the dough for about 10 minutes until smooth and elastic. Add salt during the final 2 minutes.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

Meanwhile, heat vegetable oil in a skillet over medium heat.

Add onion and garlic and sauté until fragrant and tender.

Add diced char siu pork to the skillet and cook for about 3 minutes.

Mix soy sauce, hoisin sauce, oyster sauce, and sugar in a small bowl and add it to the pork. Cook for an additional 2 minutes.

Dissolve cornstarch in 2 tbsp water and stir into the pork mixture. Cook until the sauce thickens, then remove from heat and let cool.

Punch down the risen dough and divide it into 10 equal pieces.

Roll each piece into a ball, then flatten each into a disk about 4-5 inches in diameter.

Spoon a portion of the pork filling into the center of each dough disk.

Gather the edges of the dough disk around the filling and pinch to seal.

Place the buns seam-side down on parchment paper squares.

Let the buns rest for about 20 minutes to puff slightly.

Steam the buns in a steamer for about 12-15 minutes or until they have expanded and turned slightly translucent.

Serve warm.