Char Siu Bao

Method

Mix flour, sugar, baking powder and salt. Add oil and warm water, mixing until a soft dough forms, then knead for 5 minutes until smooth. Cover and rest for 30 minutes. For the filling, combine diced char siu with onion, sugar, soy sauce, hoisin and sesame oil. Mix cornflour with water to create a slurry, stir into the filling and cook gently for 2 minutes until thickened, then cool completely. Divide dough into 12 portions, roll each into a thin disc, place 2 tablespoons of filling in the centre, then fold the edges up and twist to seal. Place seam-side down on parchment squares and rest for 20 minutes. Steam over boiling water for 12-15 minutes until the bao are puffed and cooked through.