Step 1

Add the sugar and yeast to the warm water in a large liquid measuring cup or mixing bowl. Stir and let sit for a few minutes to get foamy. Add the oil.

Step 2

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, baking powder, and salt. Add the yeast mixture and mix together with a wooden spoon or by hand (wetting your hand to prevent sticking), until you have a coarse dough. Turn the dough onto a lightly floured counter and knead by hand around 5 minutes until the dough is smooth and elastic. Add flour if necessary, though give it a minute before adding as it takes time for the flour to absorb the moisture. You should have a soft and lightly tacky dough (not sticky). Alternatively you can knead in a stand mixer on low speed for 4-5 minutes.

Step 3

Transfer the dough ball to a lightly oiled mixing bowl and cover with plastic wrap. Let rise for 45 minutes - 1 hour until doubled in size. [If working in advance you can let it rise in the fridge overnight--put it in the fridge immediately after kneading in a tightly covered large mixing bowl, and then let it come to room temperature for about 20 minutes before dividing and shaping the next day.]

Step 4

Heat the oil over medium-low heat in a small 9" cast iron or non-stick skillet. Add the white and light green parts of the scallions, the garlic, and ginger and fry for 2-4 minutes until soft. You don't want much, if any, browning.

Step 5

Add the seitan and cook 3-5 minutes until seitan is heated through and golden in spots. Add the curry powder, cayenne (if using), turmeric, and a pinch of salt and stir to coat, cooking about 30 seconds.

Step 6

Add the coconut milk and soy sauce. Bring to a simmer and cook until sauce has thickened, around 3-5 minutes. Turn off heat and squeeze in lime juice. Taste and adjust seasonings if desired. Set curry seitan aside until ready to use. Filling can be made a day in advance.

Step 7

Punch down the dough and divide into 12 (~54 g) balls of dough. Let rest a few minutes before shaping so the gluten has a chance to relax.

Step 8

Prepare your steaming apparatus, fill with water and bring to a boil. Line the steamer with parchment to prevent sticking and/or cut 12 ~2.5" squares of parchment paper to use with each bun.

Step 9

Pat or roll out each piece of dough into a ~5" round. Place in your non-dominant hand, and add about 2 tablespoons of curry seitan to the center. Take the edges of the dough and pinch over the filling with your thumb and forefinger, then rotate 90º and pinch the dough together again. Continue pinching the edges of the dough together until the filling is completely covered and there are no gapping holes in the dough. Give a little twist to where the dough is gathered to seal it off. Place the prepared bun on a piece of parchment. Repeat with the remaining dough.

Step 10

When the water is boiling place the buns in batches in the steamer basket. Be careful not to overcrowd as they double in size while steaming. In my steamer I can make 4 at a time.

Step 11

Steam each batch 12-15 minutes. Best enjoyed warm or on the same day. Store leftovers in a tightly sealed container in the fridge and reheat in the microwave until warm. Cover with a damp paper towel while microwaving if they feel dry.