Bao

Here you see (a cross-section of) a steamed bun, filled with leftover tofu scramble, cabbage and mushroom. These were fun to make, and really tasty.

I used a recipe from Essentials of Asian Cuisine (but used regular white flour rather than cake flour, and canola oil in place of lard). You make a yeast dough with baking powder in it, let it rise until doubled, shape the buns and fill them, and then steam them for about 15 minutes. (I found that the water should be really boiling rapidly while you're steaming them -- it makes the buns rise better and get much fluffier.)