Chicken Curry Bao

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and oil, mixing until a dough forms. Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
2. Make the curry filling
   While the dough rises, heat 1 tablespoon oil in a skillet over medium heat. Sauté onions, garlic, and ginger until fragrant, about 2 minutes. Add diced chicken and cook until no longer pink, about 5 minutes. Stir in curry powder and cook for 1 minute to release the flavors.
3. Complete the filling
   Add diced carrots and coconut milk to the chicken mixture. Simmer for 5-7 minutes until carrots soften. Stir in cornstarch slurry and cook for 2-3 minutes until mixture thickens. Remove from heat and let cool completely before using as filling.
4. Form the bao buns
   Punch down the risen dough and turn onto a floured surface. Divide into 16 equal pieces. Roll each piece into a 4-inch circle, thicker in the center and thinner at the edges. Place 1.5 tablespoons of cooled filling in the center of each circle.
5. Shape and seal the buns
   Gather the edges of the dough and pinch together at the top, making pleats around the circumference as you go. Twist and pinch firmly to seal completely. Place each bun on a small square of parchment paper.
6. Steam the bao
   Arrange the buns in a steamer basket, leaving 1-2 inches between each bun as they will expand. Cover and let rest for 15 minutes. Steam over boiling water for 12-15 minutes until puffed and the dough springs back when touched lightly.