Step 1

On a pan add oil and sauté garlic then add pork, stir fry pork for 3 minutes.

Step 2

Add water, soy sauce, brown sugar and 5 spice powder. Bring to a boil and simmer in low heat for 2 hours or until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed.

Step 3

Once meat has broken down add hoisin sauce then thicken it with cornstarch mixture, simmer further until sauce thickens.

Step 4

Season with salt. Turn heat off then set aside.

Step 5

Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.

Step 6

Mix remaining ingredients except for the baking powder then knead dough until dough surface smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.

Step 7

Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.

Step 8

Divide into 8 – 10 pieces then roll them thin, place a good amount of the meat mixture in the middle then seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.

Step 9

Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.

Step 10

Place buns into steamer container then steam siopao for 20-25 minutes.