In a small bowl with ¾ cup of warm water, add 2 tbsp instant dry yeast and 1 tbsp sugar. Stir. Let it sit for 5 mins until frothy. Note 1
In a bowl of a stand mixer, add the flour, baking powder, sugar, and salt. Stir to combine. Pour in the yeast mixture and the oil. Stir until most of the flour is moistened. (It’s okay if there is a bit of dry flour at the bottom).
Using a dough hook, beat at low speed to combine together, 1 min. Then increase the speed to medium and continue kneading, 4 mins. If the dough is too wet, add 1 tbsp of flour one at a time. If the dough is too dry, add 1 tsp of water or as needed. You can also knead by hand, if preferred.
Remove dough from the hook and shape it into a ball. Place it inside the bowl, cover with a cloth or cling wrap, and leave it in a warm area. Let it rise for 50 mins - 1 hr.
Deflate the dough using your knuckle. Transfer onto a lightly floured worktop and gently pat and stretch. Roll out it out into a rectangle (roughly) shape, then roll it up similar to a log. Cut into 8 pieces. Note 2
Take one dough and form it into a ball by folding the edges. Using a rolling pin, flatten and shape it into a disc, leaving the centre thicker and rolling it thinner towards the edges. A good size would be between 10-11cm in diameter. Make sure the other dough pieces are covered so they will not dry out while you work on each one.
Lay the disc on your palm and add 2 tbsp of filling at the centre. Pleat the edges to seal, and twist as needed, to close completely. Place it on top of a pre-cut parchment or baking paper. Repeat until the last bun is done. Note 3
Cover the buns and leave to rest for 15-30 mins or until doubled in size. Place the buns at least 1 inch apart in the steamer and cook for 15 mins. Turn the heat off when done and leave the buns in the steamer for 3-5 mins before taking them out. Serve and enjoy.