Vegetable Baozi

Instructions

1. In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until foamy.

2. In a large mixing bowl, combine the flour and the yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.

3. Cover the dough with a damp towel and let it rest in a warm place for 1 hour, or until it doubles in size.

4. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic, sauté until fragrant.

5. Add the carrot, cabbage, and mushrooms, and cook until the vegetables are tender.

6. Stir in the soy sauce, sesame oil, salt, and pepper. Remove from heat and allow the filling to cool.

7. Punch down the dough and knead briefly. Divide the dough into small balls.

8. Roll out each ball into a circle, making the edges thinner than the center.

9. Place a spoonful of the vegetable filling in the center of each circle.

10. Gather and pleat the edges of the dough to enclose the filling, twisting to seal the top.

11. Place the assembled baozi on a parchment paper-lined steamer basket, leaving some space between each bun to allow them to expand.

12. Cover and let them rest for 15 minutes.

13. Steam over boiling water for 15-20 minutes, or until the buns are puffed up and cooked through.

14. Remove the baozi from the steamer and let them cool slightly before serving.