This is one of the simpler recipes for steamed-bun (bao) dough we’ve found. It produces a fluffy, sweet, nicely textured bao, and you can stuff it with the typical Chinese char siu, or the Vietnamese banh bao filling — or a shiitake filling. You can pretty much stick anything inside them, and it will be good. In Japan, in the winter, steam cabinets with a variety of bao, or man, are everywhere. When I lived in Yonago, there were almost always pork, curry, pizza, mushroom, and blueberry.