Cha Siu Bao (Barbecue Pork-Filled Bun)

Directions

1. Dissolve the sugar into warm water, mixing well.
2. Add yeast and stir. Let stand for 10 minutes or until mixture is frothy.
3. Sift the flour and baking powder into a large bowl. Stir in shortening and yeast mixture; mix well.
4. Knead dough until smooth and elastic and place in a greased bowl, covering with a sheet of plastic wrap. Let the dough rise in a warm place for about 2 hours or until it has tripled in size.
5. Cut the pork into 2-inch thick strips. Use fork to prick all over. Marinate pork in a bowl for 5 hours in a mixture made with the light soy sauce, hoisin sauce, and soy sauce.
6. Grill the pork until cooked and charred. Cut roasted port into ½-inch cubes.
7. Combine sugar, 1½ tablespoons soy sauce, oyster sauce, and water in a saucepan. Bring to the boil.
8. Mix cornstarch with water; add to the saucepan and stir until thickened.
9. Mix in shortening, sesame oil, and white pepper.
10. Cool, and mix in the pork.
11. Remove the dough from the bowl and knead on a lightly floured surface until it is smooth and elastic.
12. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge.
13. Place some pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
14. Steam buns for 12 minutes. Serve.