Pillowy Char Siu Bao with Sticky BBQ Pork

Combine the flour, sugar, yeast, and baking powder in a large bowl. Add the warm milk and vegetable oil, then mix and knead for 10 minutes until the dough is very smooth, soft, and slightly tacky.

Cover the dough and let it rise in a warm place for 60 to 90 minutes until doubled in size.

While the dough rises, prepare the filling. Heat the sesame oil in a skillet over medium heat and cook the diced onion for 3 minutes until softened and translucent.

Add the diced char siu pork and toss for 1 minute, then add the oyster sauce, hoisin sauce, soy sauce, sugar, and white pepper. Stir to coat evenly.

Pour in the cornstarch slurry and stir until the sauce thickens into a sticky glaze that clings to the pork. Transfer to a plate and refrigerate for 15 minutes to firm up.

Punch down the risen dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch round disc.

Place a generous tablespoon of chilled filling in the center of each disc. Gather the dough edges upward, pleat, and twist to seal securely at the top.

Place each bun sealed-side down on a small square of parchment paper and let them proof for 20 minutes.

Steam over high heat in a bamboo steamer for 12 to 15 minutes until the buns are puffed, smooth, and the dough springs back when gently pressed.

Rest with the lid on for 3 minutes before serving to prevent collapsing.