One of the secrets to this dish over all is the light, fluffy, steamed buns used to serve everything in. We followed the recipe here, but with some minor changes. Instead of using pork fat, we used some duck fat we had in the fridge.
A word on fat: a couple of months back, a friend of ours gave Joseph a book on fat for his birthday. And, while we are not gnawing on pieces of fat, and try to eat lean meat, fat as an ingredient should never be shied away from. The fat in this recipe is essential, and not only imparts flavor, but contributes to the overall texture and makeup of the buns. Do not skimp or try to replace the fat in this dough!
The method takes time, but is simple. Mix up the dough, let rise for 2 hours, roll into balls, let rise another 40 minutes, roll out, fold over, let proof another 40 minutes, then steam. They came out perfect, just as a bao should be: light and airy with a subtle flavor.