Steamed pork buns

Instructions

1. To make the dough, in a stand mixer with dough hook, combine yeast and warm water. After 5 minutes, add icing sugar, salt, flour, baking powder, and cornstarch. Turn mixer on low, and process until dough is uniform. Gradually add vegetable oil while mixer is still running. Mix for 2 more minutes. Remove dough from mixer.
 
2. Transfer dough to a glass bowl, and cover with a clean towel. Let dough rise 40-45 minutes.
 
3. To make the filling, in a mixing bowl, whisk together honey, oyster sauce, light and dark soy sauce, and hoisin sauce. Set aside.
 
4. Heat vegetable oil in a wok. Add garlic and ginger, and cook for 2 minutes.Add diced barbecue pork, and cook for 2 minutes. Add honey mixture, bring to a simmer, and cook for 2-3 minutes.
 
5. In a separate bowl, mix together cornstarch and water until smooth. Pour cornstarch mixture into wok with pork mixture and stir until sauce has nicely thickened. Remove from heat and set aside to cool.
 
6. To assemble, transfer risen dough onto a clean work surface. Using your hands, roll the dough into a log that is 2 inches in diameter. Divide log into 12 equal portions. Flatten each portion into a circle that is 4-5 inches in diameter. Place 2-3 tbsp of pork filling in the centre of each circle. Fold the edges over the filling towards the centre, and pinch the dough shut. Repeat this process until all the dough has been filled.
 
7. Place 1-2 inches of water in a wok, and bring to a boil over high heat. Place a piece of parchment paper in the bottom of a steamer basket. Put the pork buns on the parchment, leaving 1 inch of space between each. Cover with lid and place steamer basket over the boiling water. Steam pork buns for 12 minutes. Remove and repeat until all the buns have been steamed.