Cornmeal Bao with Turkey and Black Pepper Sauce Recipe

Name: Cornmeal Bao with Turkey and Black Pepper Sauce Recipe
Ingredients: 2 tablespoons sugar; 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); 2 cups all-purpose flour; 1 cup Jiffy corn muffin mix; 1 tablespoon kosher salt; 1 teaspoon baking powder; 2 tablespoons vegetable oil, plus more; ¼ cup sugar; 3 tablespoons soy sauce; 1 green or red Thai chile, thinly sliced; 1 ½-inch piece ginger, peeled, thinly sliced; 1 garlic clove, thinly sliced; 2 tablespoons dark or regular soy sauce; 2 tablespoons mushroom or regular soy sauce; 2 teaspoons unseasoned rice vinegar; 1 teaspoon freshly ground black pepper; Pastrami-Style Grilled Turkey Breast, mayonnaise, bread-and-butter pickles, shredded carrots, and cilantro leaves with tender stems (for serving)

"For this recipe, the pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal...."

INGREDIENTS

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2 tablespoons sugar

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1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)

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2 cups all-purpose flour

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1 cup Jiffy corn muffin mix

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1 tablespoon kosher salt

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1 teaspoon baking powder

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2 tablespoons vegetable oil, plus more

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¼ cup sugar

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3 tablespoons soy sauce

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1 green or red Thai chile, thinly sliced

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1 ½-inch piece ginger, peeled, thinly sliced

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1 garlic clove, thinly sliced

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2 tablespoons dark or regular soy sauce

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2 tablespoons mushroom or regular soy sauce

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2 teaspoons unseasoned rice vinegar

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1 teaspoon freshly ground black pepper

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Pastrami-Style Grilled Turkey Breast, mayonnaise, bread-and-butter pickles, shredded carrots, and cilantro leaves with tender stems (for serving)

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