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Prepare the yeast mixture by missing yeast and warm water.
In a bowl, add flour, salt, sugar, water, and yeast mixture. Mix with a chopstick till flakey, and knead until it forms into a ball. Let it rise before moving to the next step.
Let it rest by covering with a damp cloth for 1 hour or until the size has doubled. When you lift the dough from the bottom and theres “webs” the dough is ready.
Marinate the chicken with oyster sauce, soy sauce, grated ginger, sesame oil, and white pepper. Mix and then fold in the chopped green onion.
Knead out all the air bubbles from the dough, cut into 10 pieces. Measure by weight for total accuracy.
Roll and knead the individual pieces into a smooth ball. Rest for 10 minutes.
Using a rolling pin, roll out the edges; you want the middle part to be thicker than the outer layer.
Put 2.5 tbsp of filling in the middle, fold the dough in half. Pinch each side to the center with pleats.
Twist the center tightly, close, and let it rest in the steamer for 25 minutes.
Steam the baos for 15 minutes, turn off the heat, and let it rest for 5 minutes, DO NOT OPEN ; this step will prevent the bao from shrinking.
FREEZING INSTRUCTIONS: once the bao has cool down, freeze in a plastic bag for up to 1 month; when ready to enjoy, steam straight from the freezer for 15 minutes.