Siopao Asado

Method

1. For the filling, heat a little oil in a pan and sauté the onion and garlic until fragrant. Add the pork and brown lightly.
2. Add the soy sauce, oyster sauce, sugar and water. Simmer until the pork is tender and the sauce has reduced.
3. Stir in the cornstarch slurry and cook until the filling is thick and sticky. Cool completely.
4. For the dough, mix together the flour, yeast, sugar, baking powder and salt. Add the warm water or milk and oil and knead until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover and let rise until doubled, about 1 hour.
6. Punch down the dough and divide into 10–12 pieces. Flatten each piece into a disk, place some cooled asado filling in the centre and pleat and pinch to seal. Place each bun on a square of parchment.
7. Proof the buns for 20–30 minutes until puffy.
8. Steam over medium heat for 15–18 minutes. Turn off the heat and let rest for 5 minutes before opening the steamer.