Step 1

Heat vegetable oil in a medium size pan. Saute garlic, onion, and carrot for 2 minutes. Add char siew and fry for another 3 minutes.

Step 2

Add hoisin sauce, dark soy sauce, and ½ cup (120ml) water. When liquid comes to a boil, reduce heat and simmer for 3 minutes. Add frozen green peas and continue to cook for another 3 minutes.

Step 3

Pour in cornstarch mixture. When sauce thickens, turn off heat. Mix in sliced green onions. Set aside and allow filling to cool.

Step 4

Sift flour, powdered sugar, salt, and baking powder into a large bowl. Make a well in the middle. Fill well with warm water and yeast. Gently stir the water with a spatula to dissolve the yeast.

Step 5

Then mix in flour to form a soft dough. With clean hands, knead dough in the bowl for about 5 minutes. Cover bowl with plastic wrap and allow it to rest for 10 minutes.

Step 6

Add vegetable oil and knead to get oil incorporated into dough. Remove from bowl and continue to knead on a flat surface for another 8 to 10 minutes until dough is nice and smooth.

Step 7

Put dough back into the bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1½ hours or until double in size.

Step 8

Prepare 12 pieces of 2x2 inch wax paper on a large platter.

Step 9

When dough is ready, remove from bowl. Gently punch down and cut into 12 equal portions.

Step 10

Roll a portion of dough in the palm of your hands to form a ball. Flatten the ball into a disk of about 3 inches in diameter with a slightly thicker center and tapered edges.

Step 11

Add a rounded tablespoon of filling in the middle of dough. Gather and pleat the edges. Then pinch and twist to seal.

Step 12

Place seam side up onto wax paper. Repeat with remaining dough. Cover with tea towel and allow prepared buns to rest and rise for another 15 minutes.

Step 13

Prepare a steamer and allow water to come to a boil. Place buns in steamer, cover with lid, and steam for 12 minutes. Remove lid carefully to avoid water from dripping onto buns. Steam in 2 batches if necessary.

Step 14

Serve immediately.