1. In a small bowl, combine the warm water, sugar and yeast, then set aside for 4-5 minutes or until frothy and activated.
2. In another large bowl, mix the flour, salt and baking powder. Add the yeast mixture, then mix and knead until it is a smooth dough, about 5 minutes. Cover the bowl with a towel and set aside to rise in a warm place for an hour. As it rises, make the filling (below)
3. Once about doubled in size, punch it down, knead for a few seconds. Divide into 8-10 balls (we did 8), then roll each out into a 4-5 inch circle.
4. Add about 2 tablespoons of filling, fold the dough in half (think taco) to seal, then squeeze together the dough as needed to seal the bao. Place each bao onto a small parchment square, and set aside to rise for 10 minutes.
5. Get a steamer basket ready, and once the bao has risen, steam for 13 to 14 minutes. Cool for a few minutes prior to serving.

Filling:

1. Place about 1/4 cup water onto a medium heated pan. Add in your onions, celery, carrots and garlic, and cook for 5-6 minutes or until fragrant and translucent, adding more water as needed to prevent burning.
2. Once cooked, add in the mushrooms as well as all of the liquids (soy sauce, rice vinegar, sriaracha, maple syrup and hoisin). Mix until thoroughly combine then add in the kale.
3. Mix all of the ingredients until uniform, and cook down for 5-6 minutes or until soft.
4. Remove from heat and set aside to cool while you continue the dough.

Quick Pickled Cucumbers

1. Combine all ingredients into a small bowl and mix well. Allow it to marinate in the refrigerator for at least 15 minutes (the longer the better).

Vinegar Dipping Sauce

1. Whisk all ingredients in a small bowl until uniform.