Shaoxing Duck Baozi with Crispy Skin

1.In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy.

2.In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and vegetable oil. Mix until a dough forms.

3.Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

4.While the dough is rising, prepare the duck filling. Score the skin of the duck breast in a crisscross pattern. In a bowl, mix soy sauce, hoisin sauce, Shaoxing wine, five-spice powder, garlic, and ginger. Rub this mixture all over the duck breast.

5.Heat a pan over medium-high heat and place the duck breast skin-side down. Cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the duck breast and cook for another 3-4 minutes. Remove from heat and let it rest.

6.Once cooled, slice the duck breast into thin strips. In a small bowl, mix cornstarch and water to create a slurry. Heat sesame oil in a pan, add the duck slices, green onions, and the cornstarch slurry. Cook until the sauce thickens and coats the duck. Set aside.

7.Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a disc.

8.Place a spoonful of duck filling in the center of each disc. Gather the edges of the dough and pinch them together to seal, forming a bun.

9.Place the buns on a parchment-lined steamer basket, cover, and let them rise for another 15 minutes.

10.Steam the buns over boiling water for about 15 minutes until they are puffy and cooked through.

11.In a small saucepan, heat honey and a little water until combined. Brush this glaze over the steamed buns for a shiny finish.

12.Serve the baozi warm, enjoying the savory duck filling with the soft, fluffy bun.