Begin your journey by combining your all-purpose flour, dried yeast, sugar, and vegetable oil in a mixing bowl. Now, here comes the fun part—pour the lukewarm water gradually into the bowl. As you do, use your hands to mix everything together. You want a soft dough that isn’t sticky. Knead with your hands until it transforms into a smooth ball (this usually takes about 5-10 minutes).

Once you're happy with the dough's texture, it’s time for the dough to take a nap. Cover the bowl with a damp tea towel and set it in a warm spot. Watch it rise for about 40 minutes to 1.5 hours, until it doubles in size.

While your dough is rising, let’s get cracking on the filling. In a separate bowl, combine the minced pork, light soy sauce, oyster sauce, salt, and Sichuan pepper. Stir it well. Gradually drizzle in your water or unsalted broth while mixing continuously until the mixture becomes smooth and cohesive.

In a skillet, heat the vegetable oil over medium heat. Add the grated carrots and chopped onion, and sauté until they are tender (about 3-4 minutes). Mix these aromatic veggies into the pork bowl along with the finely chopped coriander, and give it another good stir.

When the dough has risen nicely, punch it down to remove air pockets and knead it gently until it returns to its original size. Divide the dough into 12 equal portions.

Take each piece and roll it into a round disk – aim for about 10 cm in diameter. Place a spoonful of your filling in the center of each wrapper. Pull the edges toward the center, folding and pinching them together to create a little pocket.

Once assembled, let all your bao buns rest for another 15 minutes. You deserve a breather, too!

Prepare your steamer basket by lining it with parchment paper to avoid sticking. Arrange the buns inside, leaving about 2 cm space between them.

We’re going to start with cold water here! Place the steamer over a pot of cold water and crank up the heat. Once the water hits a boil, reduce it to medium-low and steam those buns for about 15-18 minutes.

Remove the bao buns from the steamer and let them cool just a bit before devouring. Serve them warm as they are or pair with a dipping sauce of your choice. You could explore various dip options—soy sauce mixed with a hint of chili oil, or something more tangy with vinegar.