Step 1

To start the dough, mix together the flour and yeast in a bowl. Gradually add enough water to the dough just until it forms a ball of dough. If the dough is too dry and stiff, add more water. If the dough is too wet, add more flour.

Step 2

Set aside, covered, for 2 hours.

Step 3

Meanwhile, heat a pan over medium high heat. Once hot, add half of the pork and cook just until done. Remove from the heat and set aside to cool.

Step 4

Once cool, mix the cooked and cooled pork with the raw pork in a large mixing bowl. Add the minced carrot, cabbage, green onion, egg, ginger, oil, chicken powder, oyster sauce, and cooking wine. Mix together until well combined.

Step 5

After two hours, tip the dough onto lightly floured surface. Poke a hole in the middle of the dough. This is called the windmill technique. With your hands, hold the dough up and gently squeeze and turn the dough letting gravity stretch the dough into a long even rope. Cut the loop.

Step 6

According to Domee Shi's mother's recipe, she cut the dough into 1/2" pieces. I cut mine into 1/5"-2" pieces. This was easier to handle for my inexperienced hands!

Step 7

Gently flatten each piece and roll it out with a rolling pin. Make sure to leave the edges thinner and the center thicker so skin won't tear as easily. Add a generous spoonful of filling. Carefully,pinch the edges of the dough together to create pleats. Use your thumb to help push the filling in to stop it from spilling. Make sure to twist and press the top firmly to seal the top.

Step 8

Place the baos on a cabbage lined steam basket. Bring a pot of water to a boil and place the basket on top. Steam for 15 minutes and then turn off the heat. Let it sit, covered,d for another 5 minutes. Serve warm. To create the face, I simply carved it out with e pairing knife. Be careful not to cut too deeply to expose the filling.