Mei's Bao Buns

Directions

1. 1

   To prepare the dough, combine flour, yeast, sugar, baking powder, and salt in a large mixing bowl; gradually add warm water and 1 tablespoon vegetable oil, mixing until a shaggy dough forms.
2. 2

   Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic, then place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. 3

   While the dough rises, prepare the filling: In a medium bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger.
4. 4

   Add the cubed pork shoulder to the marinade, tossing to thoroughly coat; cover and refrigerate for at least 30 minutes, or up to 2 hours.
5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the marinated pork and cook for 8 to 10 minutes, stirring occasionally, until the pork is cooked through and the sauce has thickened, creating a glossy char.
6. 6

   Punch down the risen dough and divide it into 12 equal portions; roll each portion into a 4-inch circle.
7. 7

   Place about 2 tablespoons of pork filling in the center of each dough circle, then gather the edges of the dough to seal the filling, twisting gently to form a pleated top.
8. 8

   Cut 12 squares of parchment paper (about 2x2 inches) and place one bao bun on top of each; arrange the bao buns in a bamboo steamer basket, ensuring enough space between them for expansion.
9. 9

   Fill a pot with 1 to 2 inches of water, bring it to a simmer, then place the steamer basket over the pot, ensuring the water does not touch the bottom of the basket.
10. 10

    Steam the bao buns for 10 to 12 minutes, or until the dough is puffy and cooked through and appears shiny and smooth; avoid overflling the steamer to ensure even cooking.
11. 11

    Serve immediately, as the buns are best enjoyed warm, offering a tender and delightful texture.