Fluffy Steamed Buns

One

Prepare the dough for the bao buns by mixing together the milk, water, yeast, sugar and oil. Set aside and allow the yeast to activate for 10 minutes. The activated yeast will create a foamy top layer.

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Two

In a mixing bowl combine the flour, sugar, salt, and baking powder. Stir in activated yeast mixture and knead until the dough becomes elastic and non sticky. Put the dough back into a mixing bowl and rest for 1-1.5 Hrs. The dough should double in size.

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Three

In separate bowls, soak the woodear mushrooms and bean thread bundles in room temp water for 10 minutes. Keep the noodles in straight rows as this will make cutting easier for you. 

Four

While the noodles are soaking go ahead and prepare the meat filling. In a large bowl, combine the ground chicken, oyster sauce, seasoning sauce, white pepper salt, black pepper, sugar, garlic, chinese sausage, and green onions.

Five

Check on your noodles and squeeze out any excess water (air dry if too wet). Cut soaked noodles into ¾ inch pieces. Add to the meat mixture and mix well.

Six

Drain the mushrooms and remove all liquid before adding it to the meat mixture.

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Seven

Roll meat mixture into golf size balls. Set aside.

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Eight

Divide the banh bao dough into equal segments and roll into balls. Flatten each ball with a rolling pin.

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Nine

Place the meatball and egg in the center of the dough wrap. Pull the edges up towards the top and pinch together at the center allowing the dough to stick. Repeat pinch until center is sealed.

Ten

Cut parchment paper into squares and lightly oil.

Eleven

Place buns on top of parchment square and place in a steamer basket.

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Twelve

Tie a cheese cloth around the lid and place on top of the steamer basket.

Thirteen

In a pot, boil three inches of water. Carefully place the steamer basket on top of the pot. Make sure that the bottom of the steamer does not touch the water. Steam for 30 minutes.

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Fourteen

Serve and enjoy!