Chicken Mushroom Bao

Instructions

1. 1

   Prepare the bao dough: In a large bowl, whisk together the maida, instant yeast, sugar, and salt. Add the warm water and vegetable oil and mix with a spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

2. 2

   Cook the chicken and mushroom filling: Heat 2 tbsp of oil in a pan over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ginger garlic paste and green chilies and cook for another minute until fragrant. Add the chicken mince and cook, breaking it up with a spoon, until it's no longer pink, about 5-6 minutes. Stir in the chopped mushrooms and cook until they release their water and it evaporates, about 4-5 minutes. Add the soy sauce, rice vinegar, red chilli sauce, black pepper, sugar, and salt. Mix well and cook for 2 minutes until the sauce thickens slightly and coats the filling. Turn off the heat and stir in the chopped spring onion greens. Let the filling cool completely before using.

3. 3

   Assemble the bao buns: Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal portions and roll each into a smooth ball. Take one ball and roll it into a 4-inch circle, keeping the edges slightly thinner than the center. Place about 1.5 tablespoons of the cooled filling in the center. Bring the edges of the dough up and pinch to seal, creating small pleats as you go. Twist the top to seal it completely. Place the sealed bao on a small square of parchment paper.

4. 4

   Proof and steam the bao: Arrange the assembled bao in a steamer basket, leaving at least 1-inch of space between them as they will expand. Cover and let them rest for another 20 minutes for a second proof. Fill the bottom of your steamer with a few inches of water and bring it to a rolling boil. Place the steamer basket over the boiling water, cover with a lid, and steam for 12-15 minutes. Do not open the lid while steaming. Once done, turn off the heat and let them sit for 2-3 minutes before opening the lid to prevent them from deflating.