To make the filling, cut the Char Siu (250 gram) into small cubes and then mix in the Fresh Ginger (1) that have been soaked in Water (1 tablespoon) and finely chopped Shallot (2 tablespoon).
To make the wrapper, pour the Water (250 gram) and Instant Dry Yeast (1 1/4 teaspoon) into a bowl of All-Purpose Flour (500 gram) and stir with a chopstick.
Knead the mixture into smooth and soft dough. At the very beginning, it might be a little sticky.
Cover the bowl and let the dough rest for around 1 hour or until it doubles in size. Put it in a oven to shorten the time. Preheat the oven to around 35 degrees C (95 degrees F) for fermentation. After 5 minutes, turn the oven off. And leave the bowl in.
Punch the air out of the dough ball. On a slightly floured kitchen board, roll the dough into a long log around 5cm in diameter. Cut the long log into 12 equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using a rolling pin.
Place the wrapper in your left hand. Place around 1 tablespoon of the filling in the center of the wrapper.
To fold the baozi, fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process.
Pour some cold water in a wok or pot and set up the steamer. Brush Peanut Oil (1 tablespoon) on the bottom and place the buns into the steamer. Leave some spaces between each one. Cover your steamer with a lid and rest for around 10 to 20 minutes or until the buns expand in size.
Then turn the heat up to boil the water and steam the buns for 15 to 20 minutes.
Turn off the fire and wait for 5 minutes. Transfer the buns out and serve immediately. Enjoy!