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Making the bao!

You’ll need 2 large cookie sheets, and 16 squares of wax paper cut into approximately 4"x4" squares.

When the dough is ready, divide the dough in half, and put half on a work surface, and the rest back in the bowl with the damp cloth on top. Knead the half you have out for a few minutes. Divide into 8 equal pieces by rolling out into a log, and cutting in half, then cutting pieces in half until you have 8 equal pieces.

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Roll the pieces into balls, and put back what you're not using at the moment in the bowl under the cloth. Make a well into your dough ball, like this:

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Stretch/press to make a little bit bigger and make the edges thinner, and spoon a scant tablespoon or so of filling into the well. Hold bao in one hand, and with the other, pinch two sides shut.

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Now pull the other open corners shut together. You’ll be pinching a total of 4 times. Then do a final pinch, and kinda twist the whole bottom together to make sure it’s sealed.

Don't make your dough too thin, or the filling will bust out when you go to bake it.

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Place you bao sealed-side down on a wax paper square. Repeat for all your bao.