CharSiu Pao (BBQ pork steamed buns) Recipe

This is my first time trying to make these Chinese steamed buns. This brings back good memories from recess back in primary school. I used to have them (for 60 cents) for almost every lunch time. Those soft steamy buns and delicious, juicy meat fillings always warmed my tiny tummy back when I was merely 8y/o, weighing only 20 kgs.
Its not a fancy recipe cos I cheated by using a premixed 'special flour for buns' (which you can get at asian grocers).

Ingredients for buns (makes about a dozen):
500g 'special bun flour'
250 ml warm water
5 g fry yeast
1/4 cup sugar
1 tsp oil

Fillings:
1 tbsp oil
2 tbsp water
chopped BBQ pork
1 green onion, finely chopped
1 tbsp oyster sauce
1 tbsp soy sauce
3 1 tsp sugar
1 tsp LKK's charsiu sauce
1 tbsp cornstarch (dissolve in 2 tbsp water)

Instructions:

1. Dissolve sugar and yeast in water and add into flour. add in oil, mix well and knead dough. Allow dough to rise in a bowl for about 30 minutes (cover bowl)
   
2. At the mean time, to make the fillings heat oil in pan and fry green onion. Add water, soy sauce, oyster sauce, dissolved cornstarch and bring to a boil until sticky consistency. Then add in chopped pork and mix well. Set aside to cool.
3. When dough from (1) has risen, use rolling pin to roll out rough piece by piece (dont roll out too flat). place a tbsp of filling and start folding in dough and give it a good twist at the top (as in picture).
   
4. Bring water to a boil and place buns on steaming trays. Steam for min. 15 minutes before removing. Let cool before serving.

Prep time : 1 hour
Difficulty: moderate