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1
Stir together 2 tablespoons of the sugar, yeast, baking powder and 1 cup of warm water in a measuring cup and let the mixture sit until frothy, about 10 minutes.
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2
Meanwhile, combine the flour and lard in a food processor and pulse until the mixture resembles cornmeal.
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3
With the machine running, slowly add the yeast mixture through the feed tube.
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4
Process for about 30 seconds, adding more water, a little at a time if necessary, until the mixture forms a ball and is slightly sticky to the touch.
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5
If it is dry, add another tablespoon or two of water and process for another 10 seconds.
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6
(In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
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7
Turn the dough out onto a lightly floured work surface and knead by hand for about 5 minutes.
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8
You dont want the dough to tear easily when you tug on it, but it need not be perfectly smooth.
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9
Use the oil to grease a large bowl.
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10
Shape the dough into a ball, place it in the bowl, and cover with plastic wrap or a damp towel.
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11
Let rise until doubled in bulk, about 2 hours.
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12
Meanwhile, make the filling.
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13
Stir together the cornstarch and 1 tablespoon of water in a small bowl; set aside.
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14
Combine the remaining tablespoon of sugar with the soy sauce, oyster sauce, honey, and 3/4 cup of water in a small saucepan and set over high heat.
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15
Cook, stirring constantly, just until the sugar dissolves.
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16
Immediately transfer the sauce to a bowl and cool for a few minutes.
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17
When the sauce has cooled, stir in the remaining ingredients and the cornstarch slurry.
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18
Let the pork marinate in the sauce at room temperature until youre ready to make the dumplings.
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19
Cut eighteen 2-inch squares of parchment paper and set aside.
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20
Deflate the dough, transfer to a lightly floured work surface, knead for a minute, and roll it into a long snake.
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21
Cut the snake crosswise into 18 equal pieces.
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22
Lightly flour your work surface and your rolling pin and cover the dough youre not using with a piece of plastic wrap or a kitchen towel.
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23
Flatten one of the 18 pieces into a 2-inch disk with the palm of your hand, then use the rolling pin to shape it into a thin round, about 4 inches in diameter, dusting with flour as necessary.
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24
Mound about 1 scant tablespoon of the filling (use a slotted spoonyou dont want any of the excess marinade) into the center of the disc.
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25
Bring the edges of the round up over the top of the filling and press them together to make a pouch.
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26
Twist the neck of the pouch together, then pinch the dough together in a few places to seal the top shut.
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27
Put one of the squares of parchment on the bottom of the bun, then set it aside on a plate, covered with a sheet of plastic wrap.
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28
Repeat with remaining ingredients.
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29
Let the finished buns sit for 10 minutes before you steam them.
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30
Put at least an inch of water in a large steamer, cover, and bring to a steady simmer.
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31
Put the buns in the steamer, at least 1/2 inch apart, and steam until cooked through, about 12 minutes.
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32
Do not overcrowd; work in batches if necessary.
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33
Let them cool briefly and serve warm.
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34
Steamed buns, with no filling, wonderful warm withbelieve it or nota pat of butter; serve in place of rice at a Chinese meal.
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35
Omit the cornstarch, soy sauce, oyster sauce, sesame oil, white pepper, char siu, 1 tablespoon sugar, and steps 48.
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36
When the dough has risen, deflate it, transfer it to a lightly floured work surface, and knead for 1 minute.
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37
Pull off a small handful of dough and roll into a ball.
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38
Cover with a piece of plastic wrap or a kitchen towel and repeat with remaining dough.
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39
Prepare a large steamer and lightly oil the steamer rack.
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40
Put the dough balls directly on the steamer rack and steam for about 15 minutes.
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41
Remove and serve immediately.
