In a mixing bowl, combine the flour, dried yeast, sugar, and cooking oil. Whisk together until well mixed. Carefully pour the lukewarm water into the dry mixture, a little at a time, stirring as you go. Keep mixing until the dough begins to come together. Once it does, knead it using your hands until it reaches a smooth texture. This might take about 5-10 minutes of kneading. It should feel soft but not sticky. Finally, cover the bowl with a damp tea towel and let it rise in a warm place until it has doubled in size—anywhere from 40 minutes to 1.5 hours depending on your kitchen climate.

While the dough rises, let’s prepare the filling! In a separate mixing bowl, add the minced pork, light soy sauce, oyster sauce, ground Sichuan pepper, and salt. As you mix these ingredients together, gradually add in the water or stock until everything is well incorporated and no excess liquid can be seen. In a skillet, heat the cooking oil over medium heat and gently stir-fry the grated carrot, onion, and chopped shiitake mushrooms until softened, about 3-4 minutes. Add this mixture to the seasoned pork along with the chopped coriander, mixing well.

Once your dough has risen, punch it down gently and knead it a couple of times until it returns to its original size. Divide the dough into 12 equal pieces, roughly the size of golf balls. Roll each piece into a flat disk about 10cm wide, leaving the edges slightly thinner than the center. Take a spoonful of filling and place it in the middle of the wrapper. Fold the dough around the filling, pinching to seal it, forming the classic bao shape. Set the assembled buns aside and let them rest for about 15 minutes.

Prepare your steamer basket by lining it with parchment paper underneath each bao to prevent sticking. Make sure to leave about 2 cm of space between each bun and to the sides of the steamer. Fill a pot with water and bring it to a boil. When the water reaches a boil, carefully place the steamer over it, reducing the heat to medium-low. Let the baos steam for 15-18 minutes until fluffy and fully cooked through.

Now, it’s time for the grand reveal! Carefully remove the baos from the steamer and serve them warm. They are delightful on their own, but you can also jazz them up with a tangy dipping sauce. Some fun ideas for sauces include soy sauce mixed with vinegar, chili oil, or a sweet soy glaze.