Bao. Steamed bread pockets filled with tasty loveliness. If you've never had one, then you're missing out on a Chinese delicacy that no once should miss out on. But if you're not up for a bean paste filling or don't have any char siu pork lying around, you can fill them with things you have on hand and are more comfortable with.
This is a great way to use up left overs as well.
The bao dough recipe comes from Andrea Nguyen's wonderful book, Asian Dumplings. Pick it up. It's filled with some really wonderful stuff.
Step 1: The Dough
Into a bowl put this:
1.5 tsp yeast
3/4 cup water
Sit this aside to let it dissolve.
Into a food processor with a dough blade put these things:
12.5 oz all purpose flour
2 tsp baking powder
2 Tb sugar
2 Tb canola oil (or other flavorless oil)
Give this a spin to mix everything together. Then add the water all at once and spin it until it forms into a ball that pulls away from the sides of the bowl. You may need to add extra water, I put in an extra 2 tablespoons to get it to come together as a dough should.