Prepare the Dough

1. In a large bowl, whisk together flour, sugar, salt, and instant yeast.
2. Mix warm water and vegetable oil, then pour into dry ingredients.
3. Stir until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
4. Oil the bowl, return the dough, cover, and let rise for about 45 minutes (until doubled).

Tip: Use warm water (110 °F/43 °C) to activate yeast without killing it.

Make the Fillings

1. Chicken Filling
2. Heat a pan on medium-high heat, add a bit of oil.
3. Sauté garlic and ginger until fragrant (30 seconds).
4. Add ground chicken, cooking until no longer pink.
5. Stir in soy sauce, oyster sauce, sesame oil, and scallions.
6. Cook for another minute then remove from heat and let cool.

Vegetarian Filling

1. In a medium skillet, heat oil.
2. Sauté garlic and ginger, then add tofu or chopped mushrooms.
3. When tofu/mushrooms start to brown, add soy sauce, hoisin, and sesame oil.
4. Stir in carrots, napa cabbage (or sprouts), and scallions.
5. Cook another 2 minutes and remove to cool.

Tip: Press tofu ahead of time to remove excess moisture for better texture.

Shape the Buns

1. Turn out risen dough onto floured surface; knead briefly and divide into 12 equal pieces.
2. Roll each piece into a 3–4" circle, slightly thicker in the center.
3. Place a heaping tablespoon of your filling in the center.
4. Pull the edges together in pleats and pinch tightly at the top.
5. Slightly flatten the bottom for stability, then place on a parchment-lined baking sheet.

Second Rise

1. Cover the buns loosely with a clean towel and let them rise for 15–20 minutes. They should be a bit puffier.

Steam the Buns

1. Prepare your steamer: bring an inch of water to a simmer.
2. Place buns into the steamer with space between; line with parchment if needed.
3. Steam for 10 minutes, keep lid on for another 2 minutes post-cook to prevent collapse.
4. Repeat in batches until all buns are done.

Tip: Don’t lift the lid while steaming—that sudden temperature drop can deflate your buns.