Bao Buns Glazings & Steamed Baozi

GLAZES:

1. Classic Sticky Hoisin Glaze (for pork belly or roast duck): simmer 1/4 cup hoisin sauce, 1 tbsp honey, 1 tsp grated ginger, 1 minced garlic clove and 1 tsp sesame oil in a pan 2-3 minutes until thickened and sticky.
2. Honey Soy Ginger Glaze: whisk 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp minced ginger and 1 tsp lemongrass paste (optional); pour over cooked sliced meat and stir 3-4 minutes until dark and glossy.
3. Korean Gochujang Glaze: combine 1 tbsp gochujang, 2½ tbsp ketchup, 1 tbsp soy sauce, 1 tbsp gochugaru, 1 crushed garlic clove, 4 tbsp corn syrup (or honey), 1½ tbsp sugar and 1½ tbsp water; boil until the sugar dissolves.
4. Reduced Braising Liquid Glaze (most authentic for gua bao pork belly): after braising the pork, reduce 3-4 tbsp of the cooking liquid over medium-high heat until thick and caramelized.
5. Simple Sweet Chili Glaze (for chicken or tofu): mix 150 ml kecap manis, 2 tsp chili flakes, 2 tsp grated ginger, 2 crushed garlic cloves, 100 ml rice vinegar and 50 ml oil; use to coat protein while frying.

STEAMED BAOZI (buns with ground-veal filling):

1. Dough: combine warm water, yeast, sugar and melted beef tallow; whisk. Add flour and stir to a rough dough. Knead in a stand mixer on speed 2 for 5-6 minutes, then by hand 5-10 minutes (15-20 by hand only) until smooth and it bounces back. Cover and rest until doubled, about 45 min-1 hour.
2. Filling: finely chop yellow onion, green onion and cremini mushrooms; mince garlic. Saute the mushrooms in a little oil with a pinch of salt 4-6 minutes until browned.
3. Combine ground veal, garlic, onions, sauteed mushrooms, oyster sauce, soy sauce, sesame oil, rice vinegar, browning seasoning, white pepper, salt and sugar. Stir continuously in one direction until sticky and paste-like. Cover and chill until needed.
4. Punch down the dough. Roll out and fold as if laminating; repeat 4-6 times until smooth and gas-free (a pasta roller helps).
5. Roll into a large sheet, roll up tightly into a log, slap on the counter to compact, and cut into 14 pieces (~52-53 g each). Knead each into a ball; keep covered.
6. Flatten each ball and roll out to a circular wrapper slightly thicker in the centre. Add ~1 tbsp (48 g) filling, flatten it in, then pleat shut or gather and pinch at the top.
7. Cover shaped buns with a damp towel and rest 25-45 minutes until smooth and puffed.
8. Steam: pour ~2 cups cold water plus 1 tbsp white vinegar into a pot/wok, add a parchment-lined steamer basket and place the bao on top. Wrap a glass lid with a towel to absorb moisture. Bring to a boil over high heat, then reduce to medium/med-low and steam 15 minutes without opening.
9. Off the heat, keep the lid on 8-10 minutes; at about 8 minutes prop the lid with a chopstick to let cold air in, then open 2-3 minutes later. Serve with dumpling sauce: 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp Samyang chili sauce.