Make the dough

In a large mixing bowl, bloom the yeast with the water and 1/2 Tbsp of the sugar. In a medium mixing bowl, combine the flour, cornflour, and remaining sugar. Add the flour and oil to the bloomed yeast. Knead for8-10 mins to form a dough. Cover and leave to rise for 2hrs.
Add the baking powder and 1/2 Tbsp of water to the dough and knead for 10 mins. Cover and allow to rise for another 15 mins.

Prepare the filling sauce

Heat a frypan and add canola oil. Fry the onion until softened. Add the sesame oil, light and dark soy sauces, oyster sauce, rice vinegar, and sugar. Cook for 4 mins. In a small bowl, combine the cornflour and water. Stir the mixture into the frypan, cooking until thickened. Remove from heat, season with salt to taste, and allow to cool.

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Prepare the steamer and dough

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Cut baking paper into ten 10x10cm squares. Bring water to the boil in the steamer.
Divide dough into 10 even pieces and roll each out into a circle roughly 11 cm diameter.

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Assemble and cook

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Mix the pork into the sauce and spoon some into the centre of each circle. Pull the edges up to meet in the middle and twist slightly to seal the bun. Place them on the baking paper squares and into the steamer. Cook in single-layer batches for 12 mins.

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Serve

Serve as an afternoon snack or as a side with a meal.

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