So much better than takeout, these pan-fried buns are crispy and golden on the outside, yet fluffy, airy and chewy on the inside with a savoury and juicy filling inside. Serve this popular Chinese snack at home with a homemade dipping sauce. You will really love making the dough from scratch I find it so relaxing! The combination of that super fluffy bun and the sweet filling is one of lifes true pleasures.Recipe:PREP TIME: 60 70 minutes (plus resting)COOK TIME: 20 minutesSERVES: Makes 12 medium baoziIngredients:Dough: 1 cup all-purpose flour cup cornflour 70g white sugar 2 teaspoons baking powder 1 teaspoon instant yeast or 1 sachet (7 grams) 150 ml lukewarm water 2 tablespoon vegetable oilFilling: 2-3 tablespoon oil 2 medium onions, finely chopped 1 tablespoon finely chopped garlic 4-5 green chilies, finely chopped cup carro, finely diced 1 cup mushroom, finely diced (you can also use cabbage instead) cup chilli sauce / Schezwan sauce 1 cup cheese, grated/ shredded Salt to tasteFor cooking the buns: Oil for cooking Walter for steamingMethod:Dough: For the dough, mix together the dry ingredients. Pour in the water and the oil. Mix with a wooden spoon/ silicon spatula until a dough starts to form. Then use your hands to knead the dough for 10 minutes Knead until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 30 minutes.Filling: For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion chili and garlic. Cook for 3-4 minutes or until softened. Then add the carrots and mushrooms. Mix well and simmer until the carrots are almost cooked. Add chilli sauce / Schezwan sauce and saut Remove from heat and let it cool to room temp Add in the grated cheese and mix wellCooking the buns: Take the dough and on a floured surface, roll into out, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 12 pieces Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces. Take a disc of dough and place the filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place In a large skillet, heat oil over medium high heat for 2 minutes. Place buns with the bottom facing down. Place buns approximately inch apart to prevent them from sticking together. Cook in batches if your skillet is not large enough. Cook until the bottom turns golden brown and crispy (2-3 minutes) Add cold water into the pan. The water should cover about half of the buns height. Water should start sizzling and bubbling immediately. Cover with the lid and continue to cook for 10 minutes until almost all the water is evaporated. Remove the lid and lower the heat to medium. Cook for another 2 minutes until all water has been absorbed and the bottom is crispy brown. Sprinkle sesame seeds and green garnish on top. Transfer the buns onto a plate and repeat the same. Serve hot with a dipping sauce.