Baozi

Step 1: In a medium mixing bowl, combine flour, yeast, sugar, and oil. Stir to combine.

Step 2: While stirring with a fork, slowly trickle in water until a soft, smooth dough is formed. Press with your hands if necessary. Alternatively, use a stand mixer with the dough hook and slowly trickle in water on slow speed.

Step 3: Knead for 5–10 minutes until the dough is smooth without any lumps.

Step 4: Place the dough in the mixing bowl and cover with a damp towel. Let it rise for 45 minutes to 1 hour, until doubled in size.

Make the Filling:

Step 1: While the dough is rising, make the filling. Squeeze out any excess water from the napa cabbage. Combine pork, cabbage, ginger, rice cooking wine, dark soy sauce, light soy sauce, salt, and sugar in a mixing bowl. Stir until well-combined.

Fill and Wrap Your Bao:

Step 1: After the dough has doubled in size, gently punch it down with your fist to release the air. Place it on a floured surface and knead until the dough is back to its original size. Roll into a long cylinder and cut into 24 round, even pieces.

Step 2: Gently flatten each piece into a circular shape. Use a rolling pin to push with your dominant hand while rotating the dough in a circle with the other hand. Keep the center thick to prevent leaks. The wrapper should be approximately 5 inches in diameter.

Step 3: Place a few spoonfuls of filling in the middle of the wrapper. Hold the wrapper in your non-dominant hand. Use your thumb and index finger of your dominant hand to pinch the edges of the wrapper together.

Step 4: Let the buns sit for 20–30 minutes until puffy.

Step 5: Boil water in a steamer. Once boiling, line the steamer with parchment paper and place the bao inside. Steam for 18 minutes. Remove and serve immediately.