To make the dough of this delicious steam bun, we like to use Johanna Ware's recipe. Johanna is a chef here in Portland Oregon and her steam bun recipe is simple and perfect. Here is the link for the dough: https://www.tastingtable.com/cook/recipes/how-to-make-bao-buns-chinese-steamed-buns For the filling: 2 cups cooked shredded chicken (or sub jackfruit for a vegetarian option.) 1/4 cup Smoked Habanero Barbeque Marshall's Haute Sauce Following Johanna's recipe, split the proofed dough into 12 balls. Working one at a time, flatten each ball into a 4-inch disk. Scoop a tablespoon of filling into the middle of the dough. Pick up one edge and working in a circle keep pinching until you have gathered all of the edges together, then twist and flatten it a little. Place in the steaming tray. (We like to use cabbage leaves in our steamer to keep the buns from sticking.) Don't worry if your buns are not perfect, they will puff up and make themselves stunning. Steam the buns for 8-10 minutes.
