Steamed Buns with Char Siew

Method

1. Mix flour and baking powder in a bowl.
2. In a separate bowl, mix soy sauce, hoisin sauce, five-spice powder, and pork belly.
3. Knead dough with egg and warm water until smooth.
4. Divide dough into small balls, fill with pork mixture, and steam for 15 minutes.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.