Bao

Dough

• 4 cups flour
• 3/4 teaspoon yeast
• 1 cup water

1. Mix flour and yeast in a mixing bowl.
2. Add water and kneed until a solid dough ball forms.
3. Adjust flour and water until dough is workable and not too sticky.
4. Let dough rise covered for 2 hours.
5. Once the dough has risen, dust the countertop with flour and into a long rope shape.
6. Cut the dough rope into 1/2" pieces. Roll each piece into a flat wrapper.
7. Spoon 1/2 a tablespoon of filling into the center of the wrapper.
8. Carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top.
9. Bring a pot of water to boil.
10. Place the Baos in a steaming basket on top of the boiling pot of water.
11. Steam for 15 minutes.
12. Turn off heat and let Baos rest for an additional 5 minutes.

Filling

• 1 pound ground chicken (or pork)
• 1 pound napa cabbage, shredded
• 1 carrot, minced
• 2-3 green onion stalks, chopped
• 1 egg
• 1 teaspoon ginger, ground
• 1 teaspoon olive oil
• 1/2 teaspoon chicken bouillon powder
• 1 teaspoon oyster sauce
• 2 teaspoon cooking wine
• salt and pepper

1. Cook half the ground chicken (or pork) in a pan, add it to the raw meat.
2. Mix the meat with the shredded cabbage, minced carrot, green onions, beaten egg, ground ginger, olive oil, chicken bouillon powder, oyster sauce, cooking wine, salt and pepper.