I Made Filipino Siopao Asado

Get ready to stuff and steam these tasty buns!
Ingredients—
For the dough:
2 ½ cups flour
2 tsp yeast
2 tbsp granulated sugar
2 tsp baking powder
½ tsp Kosher salt
1 cup warm water (110-115°F)
2 tbsp vegetable shortening
For the filling:
1 lb pork butt or belly, small cubed
½ cup red onion, chopped
4 garlic cloves, chopped
½ cup water
¼ cup sugar
¼ cup oyster sauce
⅓ cup soy sauce
1 tbsp cornstarch + ¼ cup water
Oil for the pan
Optional:
Salted duck egg, peeled and quartered
Steps—
In a bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually add warm water while mixing. When a rough dough forms, add shortening and use your hands to knead. Transfer the dough to a lightly floured surface and knead until smooth. Place in an oiled bowl, cover with plastic wrap, and allow to rise for 2 hours or until doubled in size.
Meanwhile, make the filling. Heat a drizzle of oil in a pan on medium-high heat. Saute onion and garlic until fragrant and softened. Add pork and stir to cook for about 5 minutes. Add water and simmer until half of the water has evaporated. Add sugar, oyster sauce, and soy sauce. Stir and cook for another 5 minutes. Dissolve cornstarch in water and stir into the pan. Once thickened, set aside to cool.
Once the dough has risen, transfer to a lightly floured surface, and gently knead to form a log. Divide into 8 equal portions. Gently roll each portion into a ball and then flatten into a round with a rolling pin. Place about 2 tbsp of filling in the center of each round (place salted egg if desired). Gather and pleat the edges around the top, sealing and pinching to close. Place on individual parchment squares.
Cook in a steamer for 15-20 minutes. Serve hot or at room temperature.
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