For the dough: mix the flour and baking powder in a bowl. Slowly warm milk with 80 g sugar and a dash of oil until the sugar dissolves. Add the mixture and 1 tablespoon of white vinegar to the flour while stirring and knead well. Let rest for 1 hour.
For the filling: cut the pork into very small cubes. Mix with 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 2 teaspoons hoisin sauce, 3 teaspoons sugar or honey and a pinch of salt. Chop the onions very finely and sweat them in a saucepan until translucent. Briefly add the meat and sauté. Don`t fry! Let the filling cool down a bit.
Cut the parchment paper into pieces about 4 by 4 cm. Divide the dough into 16 equal pieces and shape each piece of dough into a ball. Roll out the ball flat and place about 1 to 2 tablespoon of the filling on top. Distribute as fairly as possible. Shape the dough into a pocket and seal at the top. So that 16 round dough balls with meat filling are created.
Place each ball on a piece of baking paper. Bring water to the boil under a bamboo steamer or similar. When it boils, add 1 tablespoon of white vinegar. Then place the Char Siu Bao on the top tier of the steaming basket with the baking paper as a base and close the lid. Let steam for 10 minutes. Then briefly lift the lid. Steam for another 10 minutes. Now take the Char Siu Bao out of the steaming basket and let it cool down a little.
Tastes great as a starter, on its own, but also with fried noodles or other Chinese dishes. Instead of a steamer basket, you can also use a rice cooker with a steamer insert or a normal pot with a steamer insert.
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