Activate your yeast by dissolving sugar and yeast in warm water, letting it bloom for 5 minutes until bubbly and fragrant.

Combine low-gluten flour and baking powder in your mixer bowl, then add the activated yeast mixture and stir until a shaggy dough forms.

Knead the dough using a dough hook on medium speed for 10 minutes, stopping to scrape down the bowl halfway through, until it’s smooth.

Incorporate the shortening and continue kneading for another 5 minutes until the dough is very smooth, soft, and no longer sticky to your touch.

Rest the dough in a lightly greased bowl, covered, in a warm place for 2 hours, allowing it to rise and triple in size.

Simmer the filling base by combining chicken stock, hoisin, oyster sauce, Shaoxing wine, sugar, garlic, and five spice, bringing it to a boil and then simmering for one minute.

Thicken the filling sauce by stirring in a cornstarch slurry over low heat until it coats the back of a spoon, then let it cool slightly.

Mix the chopped char siu pork thoroughly into the thickened sauce until evenly coated.

Divide the risen dough into 16 equal portions, shaping each into a smooth ball and setting aside.

Roll each dough ball into a disc about 2.5-3 inches wide, ensuring the center is slightly thicker than the edges.

Fill each wrapper with a heaping tablespoon of the char siu mixture, then carefully pleat and pinch the edges together to form a sealed bun.

Proof the assembled buns on parchment squares, covered loosely, for 20-30 minutes until puffy and light.

Steam the buns in batches over boiling water for 10 minutes, ensuring they have space to expand.