Easy Chinese BBQ Pork Steamed Buns (Bao)

In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.

Add the flour, vegetable oil, and salt to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Cut the pork shoulder into small, 1/2-inch cubes.

In a bowl, combine the diced pork, char siu sauce, hoisin sauce, and sesame oil. In a separate small bowl, whisk together the cornstarch and water to create a slurry, then add it to the pork mixture and stir to combine.

Once the dough has doubled, punch it down to release the air.

Turn the dough out onto a lightly floured surface and divide it into 14 equal pieces. Roll each piece into a ball.

Flatten each dough ball into a small disc, about 4 inches in diameter, with the edges slightly thinner than the center.

Place about 1-2 tablespoons of the pork filling in the center of each dough wrapper. Bring the edges of the wrapper up and pleat them together to seal the bun, leaving a small opening at the top.

Place the filled bao buns on parchment paper squares, cover them loosely with plastic wrap, and let them rest for another 15-20 minutes.

Fill a pot or wok with about 2 inches of water and bring it to a boil. Place a steamer basket or bamboo steamer over the boiling water. Line the steamer with parchment paper or cabbage leaves to prevent sticking.

Carefully place the bao buns into the prepared steamer, ensuring they don't touch each other. Cover and steam for 10-12 minutes, or until puffed up and cooked through.

Remove the bao buns from the steamer and serve immediately.