📖 Instructions

1. First things first, let's bloom that star anise! In a small saucepan, combine the star anise with 1 cup of water. Bring it to a simmer over medium heat, then remove from the heat and let it steep for about 30 minutes. This will infuse the water with that lovely star anise flavor.
2. While the star anise is doing its thing, let's get the dough started. In the bowl of your stand mixer (or a large bowl if you're going old-school with your hands), combine the flour, sugar, yeast, baking powder, and salt. Give it a good whisk to make sure everything's evenly distributed.
3. Now, add the infused star anise water (discard the star anise pods) and the milk to the dry ingredients. If you're using a stand mixer, use the dough hook attachment and mix on low speed until the dough comes together. If you're kneading by hand, just mix everything until a shaggy dough forms.
4. Add the softened butter to the dough and continue to knead for about 8-10 minutes, until the dough is smooth and elastic. It should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where the magic happens, folks!
6. While the dough is rising, let's make that irresistible pork filling. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced pork shoulder and cook until browned on all sides. This usually takes about 8-10 minutes.
7. Add the diced onion, ginger, and garlic to the skillet and cook until softened, about 5 minutes. The aroma at this point is just divine!
8. Pour in the soy sauce, hoisin sauce, oyster sauce (if using), and the remaining 1/2 cup of water. Bring to a simmer, then reduce the heat to low, cover, and let it simmer for about 1.5-2 hours, or until the pork is fork-tender. I swear, the patience is worth it!
9. Once the pork is tender, remove it from the skillet and shred it using two forks. Return the shredded pork to the skillet and simmer uncovered for another 10-15 minutes, or until the sauce has thickened and is nice and sticky. We want that flavor bomb!
10. Let the pork filling cool slightly before assembling the buns. This is important; otherwise, you'll melt the dough. (Trust me, I've learned this the hard way!)
11. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball.
12. Using a rolling pin, flatten each ball into a circle about 4 inches in diameter. Place about 2-3 tablespoons of the pork filling in the center of each circle.
13. Bring the edges of the dough up and around the filling, pinching to seal tightly. You want to make sure there are no gaps, otherwise the filling will escape during steaming. Place the sealed buns on squares of parchment paper.
14. Fill a steamer with water and bring it to a boil. Place the buns in the steamer basket, making sure they aren't touching each other. Cover and steam for about 12-15 minutes, or until the buns are puffed up and cooked through. If you are using a bamboo steamer, steaming time could vary.
15. Remove the steamed buns from the steamer and let them cool slightly before serving. These are best enjoyed warm, straight from the steamer. Trust me, you won't be able to stop at just one!