Hong Kong Style Steamed Char Siu Bao

In a large bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5 minutes until foamy.

Add the remaining sugar, flour, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 45 minutes, or until doubled in size.

While the dough rises, prepare the filling: In a medium saucepan, combine the diced char siu pork, oyster sauce, and 1/4 cup water. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering pork mixture and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool completely.

Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a 3-4 inch circle with slightly thicker edges.

Place about 2 tablespoons of the cooled char siu filling in the center of each dough circle. Gather the edges of the dough upwards and pinch them together to seal, forming a pleated bun. Place each bun on a small square of parchment paper.

Arrange the buns in a steamer basket, ensuring there is space between them. Cover the steamer and let the buns rest for 15 minutes.

Steam the buns over high heat for 10-12 minutes, or until they are puffed and cooked through. Serve immediately.