Companion Steamed Bao Buns with Dipping Sauce

• 1 cup warm water
• 1 1/2 tsp quick rise yeast
• 2 Tbsp sesame oil
• 2 Tbsp sugar
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 small red onion
• 2 cloves garlic
• 1 inch piece jalapeño pepper
• 1 inch piece fresh ginger
• 1/2 medium carrot, shredded
• 1 lb ground pork
• 1/4 cup hoisin sauce
• 1 Tbsp seasoned rice wine vinegar
• 5 cups chicken broth
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro leaves

1. Place water and yeast in bowl with kneading/crushing blade. Mix at speed 5 for 10 seconds. Add oil and sugar. Mix for another 10 seconds. Add flour and baking powder. Launch P1 pastry program. Be careful to leave the dough in the machine to rise for the next 40 minutes of the program. At end of program, place dough on floured surface; cover with cloth. Wash Prep&Cook bowl.

2. Peel and halve onion, garlic, jalapeño and ginger. Remove seeds from jalapeño. Place onion, garlic and jalapeño in bowl with ultrablade knife. Mix at speed 12 for 10 seconds; scrape sides. Replace ultrablade knife with mixer. Add pork and launch P1 simmer program for 5 minutes. Add hoisin, vinegar and 1/2 tsp. salt. Launch P1 simmer program for 5 minutes. Drain filling.

3. Cut dough in half. Roll each into 9-inch logs and cut in 9 pieces. Roll each into a 5-inch circle. Place 3 Tbsp. pork filling into center of each, fold edges and pinch shut.

4. Put 3 cups broth, carrots and ginger in bowl. Line steam basket with parchment paper. Place 4-6 buns in steam basket. Launch P2 steam program 20 minutes. At end of cooking, remove buns. Add more broth to the 3-cup line; repeat with remaining buns. Garnish broth with green onions and cilantro before serving.