Steamed BBQ Pork Buns

Make the dough: Combine 3 cups all-purpose flour, 2 tsp instant yeast, and 1/4 cup granulated sugar (for dough) in a large bowl. Add 1 cup warm whole milk or water and 2 tbsp neutral oil (for dough) and mix until a dough forms. Knead 8 minutes until smooth. Cover and let rise in a warm spot for 45-60 minutes until nearly doubled.

Make the filling: In a small saucepan over medium heat, combine 2 tbsp oyster sauce, 2 tbsp hoisin sauce, 2 tsp soy sauce, 1 tsp toasted sesame oil, and 2 tsp granulated sugar (for filling). In a small cup, dissolve 2 tsp cornstarch in 4 tbsp water and pour into the pan. Stir until the sauce thickens, about 1 minute. Remove from heat, stir in 12 oz finely diced char siu (Chinese BBQ pork, store-bought or homemade), and let cool completely.

Punch down the risen dough and knead in 2 tsp baking powder. Divide into 12 equal pieces (6 for the half batch). Flatten each piece into a 4-inch round with thicker center and thinner edges.

Place about 1 tablespoon of the cooled filling in the center of each round. Gather the edges and pleat them together, pinching firmly to seal. Place each bun sealed-side down on a square of parchment paper. Let rest 15 minutes.

Set up a bamboo or metal steamer over a wok or pot of boiling water. Place buns in the steamer at least 1 inch apart. Cover and steam over medium-high heat for 15 minutes until buns are puffed and the dough is cooked through. Do not lift the lid during steaming.

Turn off the heat and let buns rest with lid on for 5 minutes before opening to prevent deflating. Serve warm.