Bánh Bao Nướng Nhân Xá Xíu (Baked Char Siu Paus)

Water Dough:
-250g all purpose flour
-80g water
-80g oil
-1/2 tsp 5 spice powder
-1 tsp salt

*Kneed everything together, rest 1/2 hour and divide into 10 portions.

Oil Dough:
-100g all purpose flour
-40-50g oil

*Slowly add oil into flour to make a dough. Divide into 10 portions.

Filling:
-1/2 lb char siu
-1/2 lb minced pork
-1/2 onion
-3 shitake mushrooms
-1 large carrot
-1 chinese sausage
-1/2 tsp: sesame oil, 5 spice powder, oyster sauce, ground pepper
-2 pinches of salt

*Chop char siu, carrots, onion and sausage. Soak mushrooms until warm water for about 1/2 hour or until soft, slice into thin strips. Mix everything together and divide into 10 portions.

What to Do:
Take a portions of the water dough and use it to wrap the oil dough. Roll dough flat and fold into thirds (like folding a letter). Repeat this process a few more times before using the dough to wrap a portion of the filling. Continue with the same process for the remaining dough and filling. Brush wraped paus with eggwash and bake at 350'F until golden, about 20 mins.