How to Make Chinese Steamed Pork Buns (Char Siu Bao)

These Chinese Steamed bao buns are filled with delicious BBQ pork called Char Siu!
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Char Siew Bao Recipe:
1 lb 450 g skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic ½
1 tablespoon honey
2 pieces of chinese red bean curd?
2 tablespoons Chinese Shaoxing wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3/4 cup sugar,
½ tbsp cooking oil
1 small onion diced
1 tsp. sesame oil
150 ml water
1½ tbsp cornstarch
Salt to taste

2 ½ cups (280g) low-protein pastry flour
¾ cup (100g)All-purpose flour
½ cup (90g) powdered sugar
1 ½ tbsps baking powder
¾ cup (160ml) lukewarm water
¼ cup (30g) vegetable oil
1 tsp white vinegar
2 tbsp (8g) instant dry yeast

PREPARATION
Char Siew Filling
In a large big bowl, add the pork belly, garlic, honey, Chinese Shaoxing wine, soy sauce, oyster sauce, dark soy sauce, five-spice powder, white pepper powder, and sugar. Toss to combine, cover and let marinate overnight in the fridge.
The next day, heat the oven to 400°F (200°C).
Place the pork belly on a wire rack, reserving the marinade, and bake for 15 minutes.
Remove from the oven, turn the pork belly over, brush the remaining char siu marinade over the meat, and place the pork belly back in the oven for another 15 minutes or until fully cooked and glazed.
Slice the char siu into thin and bite-size pieces, set aside
In a heated skillet on medium high heat, add sesame oil and the diced onion. Saute unitl soft, about 5 minutes. Add the chopped char siew, any leftover marinade. stir and simmer until everything is heated through, 5 minutes.
In a small, separate bowl, Mix water with the cornstarch until smooth, add mixture into the pan and stir well. Simmer until the sauce is thickened like gravy. Set aside in a bowl and chill.
In a large mixing bowl, Sift together the pau hong kong or pastry flour and powdered sugar. make a well in the middle.
Fill well with lukewarm water, white vinegar and yeast. Use a fork or spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
Add the vegetable oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
Cover the dough with plastic wrap and let it rise for 30 minutes or until it is doubled in size.
Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Repeat with the rest of the dough, keep covered with a towel to keep them moist.
Grab a dough circle and place a tablespoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square or parchment paper, seal side up. Keep covered with towel.
Bring a pot with 2 inches of water to a boil with ¼ cup of white vinegar. Place a steamer basket over the boiling water to preheat.
Arrange buns into the heated steamer, leaving about 1” of space between each bun. Spray water mist over buns, and steam on high heat for 12 minutes.
Enjoy!