Cha Siu Bao with Banh Mi Slaw

In a large mixing bowl mix together the warm water, sugar and yeast. Cover the bowl with a tea towl and let sit for 5 minutes or so til it begins to bubble.

Add the flour, baking powder and salt in that order. Mix it all together with a wooden spoon, then knead and roll into a smooth dough ball for 5 minutes.

Cover the bowl with the tea towel and set aside in a warm dark place for 2 hours til the dough ball has more than doubled in size.

On a lightly floured surface roll out the dough into a log, cut it in half, and cut each half into 8 equal pieces. Roll each piece into a ball.

Press out each dough ball into a 4″ circle, then fold in half into a half moon shape.

Place all the buns on the wax paper pieces and lay in bamboo steamers

Bring a pot of 2″ of water to a boil, place the steamers on the pot of water and steam for 10 minutes.

Mix together all the dressing ingredients, Pour over the coleslaw, toss to fully combine, then cover and refrigerate at least 30 minutes.

Add all sauce ingredients to a large pan or wok. Bring to a boil on high heat.

Add pork to the pan, stir to coat the meat thoroughly in the sauce. Bring the sauce to a boil on high, then reduce to medium-high and simmer for about 10 minutes or until liquid has disappeared.