(Makes 24 small baos)


3 cups all purpose flour 1 1/3 cup water, warm 1 teaspoon yeast


  • 4 dried shiitake mushrooms, rehydrated and finely chopped
  • 1/2 pound Chinese chives, chopped finely
  • 2 cups spinach, chopped finely
  • 1/2 block extra firm tofu, drained and crumbled
  • 2 cups sweet potato starch noodles, cooked and chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons salt (more to taste)
  • 1 teaspoon soy sauce
  • 3 tablespoons cornstarch
  • 1 teaspoon white pepper
  • 1/2 teaspoon five spice powder


  1. Mix together the warm water and yeast. Let sit in a warm place for 5 minutes. Then add in the flour. Knead until a smooth ball of dough forms. Cover and set aside for 1 hour or until dough doubles in size.
  2. In a large bowl, mix together the ingredients of the filling. Set aside.
  3. Put risen dough onto a lightly floured surface. Divide into 24 equal pieces and roll into small balls.
  4. Using a rolling pin, roll the dough out into disks about 4 inches in diameter, concentrating on having the edges be thinner than the middle.
  5. Fill the disk with about 1 tablespoon of filling. Go around the edges and fold dough like an accordian around the entire disk. Repeat with rest of the dough.
  6. Place the baos on a parchment-lined steamer, cover and let rest for 30 minutes to an hour.
  7. Place the risen baos in a pre-heated steamer on medium high heat and steam for 12-15 minutes.
  8. Serve immediately or freeze.