Bao

 Ingredients:

4 C. flour

¾ t. dry yeast

500 ml. water

1 lb. ground pork

1 lb. Chinese cabbage, minced

1 carrot, minced

2-3 green onion stalks, chopped

1 egg

1-2 t. ground ginger

1 t. olive oil

½ t. chicken bouillon powder

1 t. oyster sauce

2-3 t. cooking wine

salt and pepper

Directions:

1. Mix flour with yeast in a mixing bowl.
2. Add water and knead until a solid dough ball forms. If it gets too sticky, add more flour. If it’s too dry, add more water.
3. Let the dough rise for about 2 hours.
4. Cook half of the ground pork in a pan, and mix it with the raw pork.
5. Mix the pork with the remaining ingredients.
6. Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the “windmill technique”.
7. Cut the dough rope into ½-inch pieces. Roll each piece out into a wrapper.
8. Spoon ½ tablespoon of filling into the center of wrapper. Then 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 a boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.