Spiced Sweet Potato Bao Buns with Maple Ginger Slaw

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/4 teaspoon salt
• •3/4 cup warm water
• •1 tablespoon vegetable oil
• •1 medium sweet potato, peeled and cubed
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1 tablespoon olive oil
• •1 teaspoon maple syrup
• •1/2 cup shredded green cabbage
• •1/2 cup shredded purple cabbage
• •1 medium carrot, shredded
• •1 tablespoon rice vinegar
• •1 tablespoon maple syrup
• •1 teaspoon grated fresh ginger
• •1/2 teaspoon sesame oil
• •1/4 cup chopped fresh cilantro (optional)

Instructions

1. 1

   In a large mixing bowl, combine the flour, baking powder, and salt.

2. 2

   Gradually add warm water and vegetable oil, mixing until a soft dough forms.

3. 3

   Knead the dough on a floured surface for 5-7 minutes until smooth, then cover and let rest for 30 minutes.

4. 4

   Meanwhile, steam the sweet potato cubes until soft, about 10 minutes. Mash and mix with cinnamon, cumin, smoked paprika, olive oil, and maple syrup. Set aside.

5. 5

   Prepare the slaw by combining green and purple cabbage, shredded carrot, rice vinegar, maple syrup, grated ginger, sesame oil, and chopped cilantro in a bowl. Mix well and refrigerate.

6. 6

   Roll out the rested dough and divide into 8 equal portions. Roll each portion into a ball, then flatten into small discs.

7. 7

   Place a spoonful of the sweet potato filling in the center of each disc, fold the dough over the filling, and pinch to seal, forming a bun shape.

8. 8

   Arrange the buns on parchment paper and let them rise for 10 minutes.

9. 9

   Heat a steamer and steam the buns for 10-12 minutes until soft and cooked through.

10. 10

    Serve the steamed bao buns warm, topped with the maple ginger slaw for added crunch and flavor.