Cookbook:Steamed Tuna Bao Buns

Steamed tuna bao buns are a type of steamed dumpling from American-Asian cuisine. They are made with a simple yeast leavened dough and steamed until soft and fluffy. They can be eaten plain or stuffed with a variety of fillings. This recipe uses a tuna and pineapple filling.

Dough

 * All-purpose flour
 * Rice flour
 * Tapioca starch (or potato starch)
 * ½ packet dry active yeast
 * 1 tbsp honey
 * Milk, warm (~100°F)
 * Vegetable oil
 * Salt
 * White granulated sugar
 * Lukewarm water (~100°F)

Filling

 * Canned tuna
 * Canned pineapple in juice, cut into small pieces
 * 1 tbsp canned pineapple juice
 * Barbecue sauce (your choice)
 * Seasoning powder (hot paprika, salt, pepper, garlic powder, ground ginger, ground star anise)
 * 1 pinch Vegeta seasoning (optional, has MSG)
 * 1 tsp spicy mustard
 * Shelled whole peanuts

Dough

 * 1) Add active dry yeast and honey to around 8 oz warm water and milk. If using instant yeast there is no need to bloom the yeast.
 * 2) Sift in a mix of all purpose flour, rice flour, tapioca starch. It should be mostly AP flour, but the exact mixture is not precise.
 * 3) Add a little salt and sugar. Begin to combine the dough with a oiled spatula, continue adding flour until it starts to come together.
 * 4) Begin kneading—it will be sticky—and continue adding flour. Oil on hands will help.
 * 5) Add a little oil if it is needed (not more than 1 tbsp) and continue kneading until the dough is elastic.
 * 6) Place the dough in a covered food-safe plastic container large enough to accommodate the expanding dough.
 * 7) Allow dough to rise somewhere warm. Check on it in around 2 hours—once it doesn't bounce back when poked, it is ready for filling.

Filling

 * 1) Combine tuna, pineapples, peanuts, and seasoning powder, and mix until the tuna has a paste-like consistency. Pineapple pieces should be small.
 * 2) Add a little barbecue sauce; it should be moist but not too wet.
 * 3) Optionally add 1 tbsp pineapple juice, which will make it sweet.
 * 4) Add mustard according to taste.
 * 5) Let rest, uncovered, for around 2 hours

Assembly

 * 1) Take a piece of dough slightly larger than a golf ball and flatten in your hand. Don't make this too thin.
 * 2) Add filling and fold closed by pinching around the edges (google "folding bao" for help with this step). For plain bao they can be log-shaped.
 * 3) Add to steamer with boiling water, and steam 10–12 minutes.
 * 4) Serve hot.