Stuff soft, pillowy bao buns with a Sweet-and-Spicy Bao Filling. Mix sliced mushrooms, chopped sweet potato, brown sugar, and red chili paste for a delicious flavor.

Sweet-and-Spicy Bao Filling

Heat olive oil in a nonstick skillet over medium heat. Add mushrooms and shallot; cook 2 minutes. Add chopped sweet potato. Cook 7 to 10 minutes or until fork-tender. 

Combine brown sugar, rice vinegar, soy sauce, lemongrass paste, garlic paste, ginger paste, and red chili paste in a small bowl. Add sauce mixture to skillet; cook 2 to 3 minutes or until thickened. Remove from heat; stir in green onions and cool. 

Flatten 14 (2-1/2-inch) muffin cup paper liners on baking sheets or trays; set aside. Prepare Steamed Bao Buns according to recipe directions. 

Gently roll each dough round to a larger 4-inch round. Spoon 1-1/2 tablespoons sweet potato mixture into center of each round. Fold and pleat dough around the filling; pinch top to seal. Place buns on flattened paper liners with pleated sides up. Let rest in a warm place 30 minutes or until dough is slightly puffy.

Fill a large saucepan with 1 to 2 inches water. Place steamer basket of same diameter on top of saucepan, making sure water does not touch basket. Bring water to boil over medium heat. Working in batches, transfer buns from paper liners to bottom of the steamer basket, placing 1 to 2 inches apart. Cover; steam 10 to 12 minutes or until buns are light and airy. Add additional water to the saucepan as needed. Garnish with black sesame seeds, if desired.

No steam basket? No problem! Place a wire rack on top of a saucepan to use in place of a steam basket.