Steamed BBQ Pork Bun aka Char Siew Bao

Ingredients:
Bun
8g instant dry yeast
160ml lukewarm water
280g Hong Kong flour
100g wheat starch
90g icing sugar
30g shortening or vegetable oil
10g baking powder
10ml cold water

Filling
250g Char Siew  (recipe) ~ diced
1/2 tbsp cooking oil
1 small onion ~ diced
1 tsp sesame oil
1-2 drops red food color
Salt to taste

Cornstarch solution
150ml water
1-1/2 tbsp cornstarch

Directions:

1. Heat oil in pan, saute onion for 1-2 mins.  Add in all the filling ingredients.  Stir for 1 min.
2. Mix together water with corn flour, add mixture into the pan & stir well.  Simmer until gravy is thickened.  Transfer to cool.  Divide the filling into 16 portions if desired, set aside for later use.
3. Sift together flours & icing sugar.  Place sifted flour mixture in a large mixing bowl & make a well in the middle.
4. Fill well with lukewarm water, vinegar & yeast.  Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
5. Add shortening/oil & knead for 10-15 mins until soft dough is formed.  It should be smooth on the surface.
6. Cover dough with damp cloth & let it rise for 30 mins. or until it is doubled in size.  Or use bread maker's dough mode to prepare this step.
7. Dissolve baking powder in cold water, sprinkle over dough & knead until well combined.  Divide dough into 16 equal portions (50g each) & flatten with a rolling pin to make a 3" circle.  Then place a heap tablespoon of filling in the middle, wrap & pleat the dough to seal.  Place it on a 1.5" square parchment paper, seal side up.
8. Arrange buns into a steamer, leave abt 1" gab in between buns.  Spray water mist over buns & steam in a preheated steamer on high heat for 12 mins.  Remove buns from steamer & cool on rack to prevent soggy bottom.