Char Siu Bao

Step 1

Combine soy sauce, hoisin, honey, rice vinegar, sesame oil, garlic, ginger, and food coloring in a bowl. Add pork cubes and marinate for at least 30 minutes, or overnight for best flavor.

Step 2

Transfer pork and marinade to a baking dish. Roast at 400°F for 30 minutes, stirring halfway, until caramelized and cooked through. Cool slightly, then finely chop the meat.

Step 3

Stir cornstarch into 2 tablespoons water. Add to cooled pork and mix until sauce thickens. Let cool completely before filling.

Step 4

Combine flour, yeast, sugar, salt, and baking powder in a large bowl. Make a well in the center.

Step 5

Pour warm water and oil into the well. Mix with chopsticks or a fork until shaggy dough forms.

Step 6

Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour until doubled.

Step 7

Divide dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle. Place 2 tablespoons char siu filling in the center.

Step 8

Gather edges over filling and pinch to seal. Place seam-side down on a parchment square.

Step 9

Arrange buns on a steamer rack with 1 inch between each. Cover and let rest for 15 minutes.

Step 10

Fill a wok or large pot with water and bring to a boil. Place steamer basket over simmering water. Steam buns for 12-15 minutes until puffed and cooked through. Serve warm.