Bao Buns (Baozi)

In a small bowl, dissolve the granulated sugar in the warm water. Add the active dry yeast, and let the mixture sit until it becomes frothy and foamy, about 10 minutes. Place the unbleached whole wheat flour in a large bowl. Gradually add the yeast mixture, stirring until it's well combined with the flour. Keep in mind that the dough may be sticky.

Turn the dough out onto a floured surface. Knead it until it’s smooth and elastic, 10 to 12 minutes. Editor’s Tip: The dough’s texture will start out velvety soft, but you need it to be firm enough to hold the filling without breaking. The more robust your kneading, the better!

Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean tea towel or piece of storage wrap and let it rise in a warm place until it has doubled in size, about 40 to 60 minutes. Editor’s Tip: I preheat the oven to the lowest setting possible, turn it off, then place my covered bowl inside.

Meanwhile, in a large bowl, combine all the filling ingredients. Refrigerate the filling until you're ready to use it. Editor’s Tip: You want the filling to be cold so that the juices don’t separate and spill while you wrap.

Punch down the dough, and lightly knead it to remove any large air bubbles. Using a sharp chef’s knife or bench scraper, divide the dough into 14 pieces. Roll each piece into a 1/4 inch-thick oval.

Place one oval in your palm, then place a spoonful of pork filling in the center. Pleat the edges of the dough until they’re sealed. Pinch the top to seal it shut. Repeat with the remaining ingredients. An ideal baozi should have 12 to 16 pleats. Be patient with yourself if yours don’t look like they came from a restaurant! Some professional chefs have reported practicing three to six months every day to perfect this wrapping technique. Editor’s Tip: Don’t over-stuff, or the filling will spill out as you wrap. The thumb of your hand that’s holding the bao can help push down any filling that threatens to spill. You can also place the wrapper on a flat surface and use both hands to pleat and spin the bao.

In a Dutch oven, place a steamer basket over 1 inch of water. Line the basket with cabbage leaves or squares of parchment the size of the buns. In batches, place four buns in the steamer basket. Bring the water to a boil, then reduce the heat to maintain a simmer. Steam the bao buns, covered, until a thermometer inserted into them reads 165°F, 18 to 20 minutes. Carefully remove the lid to avoid dripping condensation onto the buns. If desired, serve the bao buns with black vinegar or chili crisp oil. Editor’s Tip: I use bamboo steamers, but you can also use a double boiler, or even a bowl placed in a pot filled with 2 inches of water if you’re in a pinch.