Homemade barbecued pork siopao (steamed barbecued pork buns)

Ingredients

1) Filling:

• 1/2 tablespoon oil
• 1/4 cup diced onions
• 1 tablespoon hoisin sauce
• 1 tablespoon catsup
• 3/4 tablespoon sugar
• 1/2 tablespoon oyster sauce
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 tablespoon cornstarch dissolved in 1 tablespoon water
• 3/4 cup diced cooked barbecued pork
• Dough
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 tablespoons dry yeast
• 3/4 cup warm milk
• 1/2 cup sugar
• 3-3/12 cups all purpose flour
• 1/2 teaspoon salt
• 16 pieces wax paper (3″ x 3″ / 8cm x 8cm)

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Preparation

• 1) Filling:
  Cooked barbecued pork filling. In a wok or pan, cook onions in hot oil on high heat for about half a minute. Add all other ingredients, except the cornstarch and barbecued pork. Allow to cook for a minute or so. To thicken, add the cornstarch dissolved in water. Then mix in diced pork. allow to cool and set aside.
• In a large bowl, dissolve 1 tablespoon sugar and yeast in warm water. Allow mixture to sit 5 minutes. Combine warm milk with 1/2 cup sugar, stir to dissolve sugar. Add to yeast mixture.
• Combine 3 cups flour with salt. stir into liquid yeast mixture. Stri until a firm dought is formed. Turn out on floured surface and knead until smooth, adding extra flour if necessary (about 10 minutes). Alternatively, you can use a stand mixer with the dough hook attachment for the kneading.
• Place the dough in a greased bowl, turn dough over and cover with a towel or plastic wrap. Allow to rise until doubled in bulk.
  
• 1. yeast in warm water. Allow mixture to sit 5 minutes. Combine warm milk with 1/2 cup sugar, stir to dissolve sugar. Add to yeast mixture. Combine 3 cups flour with salt. stir into liquid yeast mixture.
• Stri until a firm dought is formed. Turn out on floured surface and knead until smooth, adding extra flour if necessary (about 10 minutes). Alternatively, you can use a stand mixer with the dough hook attachment for the kneading. Place the dough in a greased bowl, turn dough over and cover with a towel or plastic wrap.
• Allow to rise until doubled in bulk. When the dough has doubled in volume, remove the plastic wrap/ towel and punch the dough down. Knead for 2 minutes on a floured surface and allow to rest for another 2 minutes. Cut the dough into 16 equal pieces. Roll each piece into a ball, then roll into a 4′” (1o cm) circle, dusting with flour if necessary. Allow dough to rest 2 minutes. Roll out other pieces while waiting. Place 1 tablespoon filling in center. Pull dough over the filling and close top by pleating, pinching and twisting the edges together. Place on a piece of waxed paper, pleated edge down. space 2″ (5 cm) apart on a steamer. Allow to rise 45 minutes in a warm oven (95F, 35C).

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