Siopao. - Video

Ingredients:
For the dough:
Wheat flour - 3 cups (approximately 375 g)
Dry yeast - 2¼ tsp (1 sachet)
Warm water - ¾ cup (approximately 180 ml)
Sugar - ¼ cup (50 g)
Vegetable oil - 2 tbsp. l.
Baking powder - 1 tsp. (for fluffiness)
Pinch of salt
For the “Asado” filling:
Pork (preferably neck or tenderloin) - 300 g, finely chopped/striped
Onion - 1 pc., finely chopped
Garlic - 2 cloves, minced
Soy sauce - 3 tbsp. l.
Oyster sauce - 1 tbsp. l.
Sugar (preferably brown) - 2 tbsp. l.
Banana or tomato ketchup - 2 tbsp. l.
Cornstarch - 1 tsp + 2 tbsp. l. water (for thickening)
Water - ½ cup
(Optional): Boiled eggs (cut into pieces for each bun)

???? Preparation:
1. Dough:
Dissolve 1 tbsp. l. sugar in warm water, add yeast. Leave for 10 minutes - a "cap" should appear.
In a bowl, mix flour, remaining sugar, salt, baking powder.
Add yeast mixture and oil, knead soft dough (add a little water if necessary).
Knead for 10 minutes until smooth. Cover and leave in a warm place for 1–1.5 hours, until doubled in size.

2. Asado filling:
In a frying pan, fry onion and garlic until transparent.
Add pork, fry until cooked.
Add soy sauce, oyster sauce, ketchup, sugar, water - simmer for 10-15 minutes.
Dissolve starch in water, add to the filling to thicken.
Cook for another 2-3 minutes. until thick. Cool.

3. Forming siopao:
Divide the finished dough into 8-10 parts. Form balls, roll each into a circle.
Put 1 tbsp. of filling in the center (you can add a piece of boiled egg).
Gather the edges of the dough on top and pinch like a bag. You can twist it a little.
Place the buns on pieces of parchment, seam side down.

4. Steaming:
Steam for 15-20 minutes over medium heat.
If you use a metal steamer, cover the lid with a towel so that condensation does not drip onto the buns.

???? Serving:
Siopao is served hot, often with soy sauce or a sweet and spicy dip.
Eat with your hands or with a spoon/chopsticks.