Char Siu Bao (Chinese BBQ Pork Buns) from Closet Cooking
(makes 12 buns or 4 servings)

1 cup char siu (chopped finely)
1 green onion (sliced finely)
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon xiao hsing wine
1/4 teaspoon sesame oil
1/8 teaspoon Chinese five spice
1 batch dough (see below)

1. Mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, xiao hsing wine, sesame oil, Chinese five spice.
2. Roll the dough into a log and cut it into 12 equally sized pieces.
3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center. Pinch the dough on both sides then pinch the dough on the top and bottom. Pull the four pinches up to the center and given them a little twist.
4. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
5. Place the balls into a steamer, without touching each other, and steam for 10 minutes.

Char Siu Bao Dough
(makes 12 buns)

1/3 cup water (lukewarm)
1/3 cup flour
1 package active dry yeast
2 teaspoons sugar
1 cup flour
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
~1/2 cup water (lukewarm)
1 teaspoon baking powder

1. Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
2. Add the flours, baking powder, salt, sugar and oil.
3. Mix while slowly pouring in the water until it just forms a dough.
4. Knead the dough until smooth, about 3-5 minutes.
5. Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
6. Sprinkle the baking powder over the dough and knead it well.