Steamed Chinese Bao Buns

Makes 12 baos

Ingredients

2/3 cup warm water
2 tsp instant yeast
2 tbsp sugar
1 tbsp canola oil
1 1/4 cups bread flour, plus more if needed
1 tsp kosher salt
1/4 tsp baking soda

Directions

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy, 4 to 6 minutes. Stir in the oil and set aside.

2. Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough is sticky, add 1 tsp of flour at a time until it is less sticky.

3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1 1/2 to 2 hours.

4. Portion the dough into 12 pieces and roll into balls. Let rest for 5 minutes. Flatten each ball into a disk about 3 inches in diameter.

5. Fill the buns and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.

6. Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 10 minutes.

For our bao fillings, we used a lightly sauteed grated sweet potato mixture with sambal oelek, ginger, onion, and garlic as well as a lightly sauteed portabella mushroom mixture with onion, garlic, sage, and oregano.

Adapted from Bao Dough