Steamed Vegetable Baozi

Directions

1. To make the dough, combine the yeast, sugar, and warm water in a small bowl and stir to combine. Let sit for about 5 minutes. In a medium bowl, combine both flours and the baking powder. Stir in the yeast mixture and room-temperature water, and work until a ball of dough forms. Knead the dough for 5 minutes, or until smooth. Brush the sides of a large bowl with the vegetable oil. Place the ball of dough in the oiled bowl. Cover the bowl with plastic wrap and put in a warm place, such as the oven or by a heat vent. If you have a proofing setting for your oven, set it for 80 to 90 degrees F. Let the dough rise for 1 to 1½ hours, or until it doubles in size.
2. Meanwhile, make the filling. Bring the 4 cups water to a boil in a medium pot over high heat. Reduce heat to low. Add the bean thread, greens, onions, mushrooms, and spiced tofu. Let blanch for 3 minutes. Drain well and place the ingredients in a medium bowl. Add the salt, sesame oil, and white pepper powder, and mix well. Cover loosely with plastic wrap and set aside.
3. Place the dough on your work surface and knead it for 2 minutes, or until smooth. Divide the dough into 8 pieces. Dust lightly with flour. Roll each piece into a ball and then press the dough between your palms to flatten. Using your fingers, stretch out the dough until it’s roughly 3½ inches in diameter.
4. Place 1 to 2 tablespoons of filling in the center of the dough. It should be pretty full and you should have to stretch the edge of the wrapper over the filling. Now, visualize what a drawstring bag looks like and how it functions. You are trying to create a similar shape when you seal the baozi, except you aren’t cinching the baozi’s “neck.” Instead, you are taking the very edge of the dough and pleating it like a tiny paper fan. Start on one side and pinch the edge together as you work your way around. When you get to the end, you will have gathered the edges at a central point. If you’ve ever had a baozi, you should have an impression of what shape you’re trying to achieve. It doesn’t have to be perfect or resemble the uniformity of a restaurant baozi. Place the baozi on a parchment square in the steamer basket. Repeat with the remaining dough and filling. When done, put the lid on the steamer basket and let the baozi rest for about 30 minutes.
5. Meanwhile, set up your steamer and bring the water to a boil over high heat. Reduce the heat to medium. After the baozi have rested, place the steamer basket(s) on the steamer and steam for 10 minutes. Turn off the heat, but let the baozi rest in the residual heat for 5 minutes. Serve while hot.