Barbecue Pork Buns – Dim Sum

In a medium bowl, whisk together the 1 3/4 cup all-purpose flour, 2 tablespoons corn starch, 1 tablespoon baking powder, and 1/2 tsp kosher salt. Stir this dry flour mixture and 1 tablespoon rice vinegar into your yeast starter.

Work in the 1 tablespoon shortening with your hands until fully incorporated. Turn the dough out onto a lightly floured surface and knead it until it feels smooth, about 5 minutes.

Place the kneaded dough into the greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size. Once risen, gently punch down the dough and divide it into 20 equal pieces.

Using your fingers, pat each piece of dough into a 3-inch circle. Prepare 20 two-inch squares of parchment paper by spraying them with non-stick spray.

Place each filled bun onto a prepared parchment square. If you're making these ahead, the filled buns can be frozen for up to 1 month at this stage.

Arrange the buns in your steamer basket, leaving some space between them. Let them rise for 30 minutes off the heat. (If using frozen buns, thaw them in the fridge first.)

Steam the buns in batches over high heat for 12 minutes, until they're plump and cooked through.