Instead of steaming them as usual, I baked them.
Pork stewed soy sauce, it sounds simple and yes, it is. Normally, I just put pork (usually 50% pork belly and 50% pork shoulder) in the pot, covered with sweet soy sauce, salt and pepper and cook it on low heat until tender (could take 6 hours, depends on the cut, or you can use slow cooker too). When I'm feeling fancy, I add mashed garlic and five spice powder. Then you can use the leftovers, chop them up, stir fry with minced garlic, for the filling.
For the dough:
- 2 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 3 tbsp granulated sugar
- 2 tbsp softened butter
- 1/2 cup lukewarm water
- 1/2 tsp white vinegar
Sift flour & baking powder into a bowl, stir in sugar and rub in the butter with fingertips until evenly distributed. Add water & vinegar, knead until the dough is soft and supple. Shape into a smooth ball, cover and rest the dough for 30 minutes.
Divide the dough into 8 to 10 even portions. Roll out on a floured board to a circle approximately 4 inches in diameter. Put the filling in the middle, gather edges together, fold and pleat to make a neat joint. Twist dough to seal. Put each bun, pleat downwards on the prepared baking sheet. Bake for 15-20 minutes until golden brown (mine is not so golden brown, because I forget the wash..)