Method for the dough:

1. Heat the water until it is lukewarm and mix the yeast with the warm water and 1/4 tsp sugar. Let the mix sit for 5 minutes.
2.  Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl and stir.
3. Knead the flour into a soft dough.
4. Cover the bowl and let the dough rest for around 1 hour or until the dough has doubled in size.
5. When the dough is ready, get it out of the bowl and punch the air out.
6. Then roll the dough into a long log around 1 inch in diameter.
7. Scatter some flour on your board and cut the log to small sections around 1 inch long.
8. Roll the small dough into round wrapper with thinner edges.

Method for the filling:

1. Heat up the oil in a pan, then stir fry ginger and garlic until you can smell the aroma.
2. Add the scrambled tofu in with salt and light soy sauce. Mix well.
3. Remove the pan from the heat and mix in the chopped spring onions in. Then we have the fillings.

Making the baozi

1. Add the filling to the middle of your baozi wrapper, then start folding the baozi in a circle.
2. Brush some oil on the bottom of each baozi and put them into the steamer.
3. Heat up water in a pan and begin to steam. Steam for at least 15 minutes after the water begins to boil.
4. Once steamed, your baozi are ready to eat – Enjoy!