Making the Siopao Stuffing Heat the oil in a saucepan over medium heat. Sauté until the onions and garlic are softened. Add the meat and heat until gently browned, rotating as required. 2 cups of water, soy sauce, oyster sauce, sugar, and star anise are added to the pan. Toss until everything is evenly distributed. Bring it to a boil, removing any foam that rises to the surface. Reduce heat to low, cover, and simmer for 1 hour, or until meat is fork-tender. Add extra water in half-cup increments to keep the liquid level at 1 1/2 cups. Take out the pork from the saucepan with a slotted spoon and set it aside to cool to the touch. Then, shred the meat with two forks. Collect and set aside roughly 1 cup of the braising liquid. Bring the shredded chicken back to a boil in the pot. Mix cornstarch and about 1/4 cup of water in a mixing dish. Whisk until the mixture is smooth and the cornstarch has dissolved. Toss 50 percent of the cornstarch slurry into the meat in the saucepan to evenly distribute it. Fry for an additional 1 to 2 minutes or until the sauce has thickened. Leave to cool after removing from pan. Stir the remaining 1 cup of braising liquid and the other half of the cornstarch slurry in a saucepan over medium heat. Bring to a boil, stirring frequently, for 2 to 3 minutes, or until the sauce has thickened. This is the siopao sauce. Making the Dough Mix the milk, yeast, 2 tablespoons sugar, and salt in a mixing basin. Whisk in the sugar until it is completely dissolved. Allow to sit for 5 to 10 minutes, or until the combination has foamed up. Toss to combine the flour, 100 grams of sugar, baking powder, and vegetable oil in a large mixing basin. Mix thoroughly. Throw in a couple of drops of lime juice to the flour mixture, followed by the yeast mixture. Combine all the ingredients in a mixing bowl until dough develops. Knead and massage the dough until it is smooth and no longer sticky. Let to rise in a warm area for about 2 hours or until doubled in size, covered with a clean kitchen towel. Take the dough out of the bowl, set it on a clean work surface, and roll it into a long log. Divide the dough into ten equal portions with a knife, then roll each part into smaller balls. Allow for a half-hour rise by covering the dough with a clean dishtowel. Putting it all Together Put one ball of dough on a clean work surface and roll out into a 4 to 5-inch circle using a rolling pin, making sure the sides are thinner than the middle. In the middle, place roughly a spoonful of the meat filling. Grab the dough's edges, fold around the filling, and twist to secure it completely. Lay the bun on parchment paper or wax paper. Continue with the rest of the dough and stuffing. Place the prepared buns on a flat baking sheet in a single layer, cover with a kitchen towel, and leave to rise for another 10 minutes. Arrange buns in a single layer, one inch apart, in a steamer. Toss 2 tablespoons of vinegar into the boiling water (for whiter buns). Steam buns for 15 to 20 minutes on low heat. To stop the buns from collapsing, keep the cover on for 3 to 5 minutes. Take out of the steamer and top with the Asado sauce.