Mix flour and baking powder in a large bowl. Warm the milk with 80g sugar and a little of the oil over medium heat, stirring often, for 3-5 minutes until the sugar dissolves. Remove from heat. Add the warmed milk mixture and 1 tablespoon white vinegar to the flour and mix until combined, then knead for about 5 minutes until the dough comes together. Cover and let rest at room temperature for 1 hour.
While the dough rests, prepare the filling: Cut the pork into very small cubes. In a bowl, combine the pork with 1 teaspoon soy sauce, 1 tablespoon oyster sauce, 2 tablespoons hoisin sauce, 3 teaspoons sugar or honey, and a pinch of salt. Cover and refrigerate until ready to cook. Finely chop the 2 large onions. Heat oil in a saucepan over medium heat. Add the onions and cook for 3-4 minutes, stirring often, until translucent. Add the pork mixture and cook for 5-7 minutes, stirring frequently, until cooked through (reaches 63°C / 145°F internally). Remove from heat and let cool to room temperature for about 10 minutes.
Cut parchment paper into 4 by 4 cm pieces. Divide the dough into 16 equal pieces and shape each into a ball. Roll each ball flat. Place 1 to 2 tablespoons of filling in the center of each dough round. Gather the edges of the dough up and over the filling, then pinch to seal at the top. Place each dumpling on a piece of parchment paper.
Bring water to a boil in a steaming vessel (bamboo steamer, rice cooker with steamer insert, or pot with insert). Add 1 tablespoon white vinegar. Arrange the dumplings on the steamer tier with parchment paper underneath. Close the lid and steam for 10 minutes. Briefly open the lid, then steam for another 10 minutes. Remove and let cool for a few minutes.
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