Char Siu Bao叉燒包

In a hot wok with a little oil, sauté the Small Onion until fragrant.

Add Diced Char Siu, Oyster Sauce, Soy Sauce, Sugar (for filling), and Sesame Oil. Stir-fry briefly.

Mix Cornstarch with Water (for slurry) and add to the char siu mixture. Stir until the filling thickens. Remove from heat and let it cool completely.

In a small bowl, combine Warm water, Sugar (for dough), and Instant yeast. Stir and let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together All-purpose flour, Wheat starch, and Baking powder.

Pour the yeast mixture, Shortening or Vegetable Oil, and White Vinegar into the dry ingredients. Mix until a rough dough forms, then knead on a lightly floured surface for about 10-15 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it proof in a warm place for 45-60 minutes, or until doubled in size.

Gently punch down the dough to release air. Divide it into 8-10 equal portions. Roll each portion into a smooth ball, then flatten into a round wrapper.

Place a spoonful of cooled Char Siu Filling in the center of each wrapper. Pleat the edges of the wrapper and twist to seal the bun.

Place each bun on a small square of parchment paper. Arrange them in a steamer basket, ensuring space between each. Cover and let them proof for another 20-30 minutes.

Bring water in a steamer to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-12 minutes on high heat.

Serve the Char Siu Bao hot.