Name: Cornmeal Bao With Turkey and Black Pepper Sauce
Yield: Makes about 16 servings
Ingredients: 2 tablespoons sugar; 1 (1/4-ounce) envelope active dry yeast (about 2 1/4 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; 1/4 cup sugar; 3 tablespoons soy sauce; 1 green or red Thai chile, thinly sliced; 1 (1/2-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)

Photo by Gentl & Hyers

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

Recipe notes

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