Chicken Mushroom Bao

1. 1
   mix · ~3 min

   Mix the bao dough ingredients.

   1.Add all-purpose flour, instant yeast, sugar, salt, and baking powder to a large bowl.

   2.Pour in lukewarm milk and 1 tbsp oil.

   3.Mix until a shaggy dough forms with no dry flour left.
2. 2
   knead · ~10 min

   Knead the dough until smooth.

   Knead the dough for 8 to 10 minutes until soft, smooth, and slightly springy. Cover the bowl and keep it in a warm place.

   TIPA soft dough gives lighter bao, so avoid adding extra flour unless the dough is very sticky.
3. 3
   rest · ~60 min

   Let the dough rise.

   Rest the covered dough until doubled in size.

4. 4
   prep · ~7 min

   Prepare the filling ingredients.

   1.Finely chop the chicken breast and mushroom.

   2.Finely chop the onion, garlic, ginger, and green chili.

   3.Mix the cornstarch with 2 tbsp water to make a smooth slurry.
5. 5
   saute · ~15 min

   Cook the filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, garlic, ginger, and green chili, then cook until the onion softens (2-3 min).

   3.Add chicken and cook, breaking it up, until it turns white and starts to brown (4-5 min).

   4.Add mushroom and cook until its moisture reduces and the pan looks fairly dry (4-5 min).

   5.Add soy sauce, vinegar, black pepper, and salt, then mix well.

   6.Stir in the cornstarch slurry and cook until the filling turns glossy and thick (1-2 min).

   TIPKeep the filling fairly dry so the bao seal well and do not turn soggy while steaming.
6. 6
   garnish · ~10 min

   Mix in the spring onion and cool the filling.

   Turn off the heat, mix in the chopped spring onion, and let the filling cool completely before shaping.

7. 7
   assemble · ~15 min

   Shape and fill the bao.

   1.Punch down the risen dough and divide it into 8 equal pieces.

   2.Roll each piece into a small circle, keeping the center slightly thicker than the edges.

   3.Place a spoonful of cooled chicken mushroom filling in the center.

   4.Pleat and pinch the edges together to seal each bao.

   TIPDo not overfill the bao or the top may open while steaming.
8. 8
   rest · ~15 min

   Rest the shaped bao.

   Place the bao on lightly oiled plates or parchment pieces, cover loosely, and rest for 15 minutes.

9. 9
   steam · ~12 min

   Steam the bao until fluffy.

   1.Add water to the steamer and bring it to a gentle boil.

   2.Arrange the bao with space between them so they can expand.

   3.Steam in batches until puffed and cooked through (10-12 min).

   TIPKeep the heat medium so the bao stay smooth and do not wrinkle from aggressive steam.
10. 10
    serve

    Serve the chicken mushroom bao warm.

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