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1
In a medium bowl, combine the water with the sugar and yeast and let stand until foamy, about 5 minutes.
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2
Meanwhile, sift the flour into a large bowl.
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3
Using a pastry blender, cut in the shortening.
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4
Add the baking powder to the yeast mixture, then stir it into the flour.
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5
Scrape the dough out onto a work surface and knead until smooth and elastic.
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6
Return the dough to the bowl, cover with plastic wrap and let rise until tripled in bulk, about 2 hours.
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7
Lightly oil a large baking sheet.
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8
Punch down the dough and divide it in half.
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9
Cover half of the dough with plastic wrap.
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10
Roll the other half into a cylinder about 1 inch in diameter.
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11
Cut the cylinder into 8 equal pieces and roll each piece into a ball.
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12
Using a rolling pin, roll each ball into a 4-inch round about 1/8 inch thick.
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13
Brush the rounds with sesame oil, fold in half and transfer to the baking sheet.
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14
Repeat with the remaining dough.
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15
Cover the baking sheet loosely with plastic wrap and let the buns rise until doubled in bulk, about 1 hour.
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16
Generously oil the bottom of a triple-tiered bamboo steamer.
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17
Bring 2 inches of water to a boil in a wok.
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18
Arrange the buns in the steamer without crowding, set over the boiling water and steam until puffy and cooked, about 5 minutes.
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19
Alternatively, oil the basket of a single-layer metal steamer and steam the buns in batches.
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20
Immediately transfer the buns to a platter and cover with a tea towel.
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21
Serve hot.
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22
Let your guests split the buns and fill them with the meat and scallions.
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23
Pass the hoisin sauce separately.
