I gave up years ago trying to make char siu bao (or siao pao in Tagalog) after trying several recipes from both Chinese and Filipino sources. I got over it, and today I decided to wing it since I had some pork marinating in the fridge. I couldn't be happier with the outcome.
I marinated ribs in a Chinese barbecue mix the other day. I cut off a big hunk that had no bone and cooked it for several hours in the mini slow-cooker. I added brown sugar, soy, and granulated garlic.
Meanwhile for the dough, I mixed 1 C flour, 3 T sugar, 1/4 t salt, 1 t yeast, and enough warm water to make a slightly tacky dough. Kneaded for a couple minutes until smooth, and covered for a couple hours until double in size. Kneaded again for a minute, then allowed to proof another hour to rise again.
By that time, the meat is super loose and gorgeous. I removed it from heat and added a spoonful of cornstarch to it.
I divided the dough into 4 balls, flattened them out, cupped one in my hand and stuffed it generously with meat, then pleated/pinched to seal and placed it seam-side down on a 3" square of waxed paper. I arranged them on the counter close together and placed a large bowl over them and allowed to proof another 1/2 hour or so.
I prepared the steamer, just a small amount of water, maybe 1/2" in a large skillet/saucepan brought to boil, and placed the 4 bao on the E.T. spaceship steamer thingy. Covered and steamed for 10-15 minutes. They're ready to eat immediately afterward. Wow. I did a happy dance. The dough was light, sweet, and chewy. The pork was savory, sweet, and stringy-tender. I've already started a new batch of dough so we can have more bao around 5am, it's worth staying up for!