In a separate bowl, combine water, yeast, and sugar and stir to combine and allow the yeast to bloom.

In a large mixing bowl, combine cornstarch, salt, baking powder, and 4 cups of flour.

Once the yeast has bloomed, combine the yeast mixture and half the oil to the dry mixture and stir to combine. It'll be a very sticky dough, but it should come together and be slightly tacky. Turn onto a clean and then lightly floured surface and knead until moderately smooth and elastic, about 10 minutes.

Place the dough back into the mixing bowl (it should be relatively clean if you pull any extra dough off of it as you were mixing it). Coat the dough in the remaining amount of oil and mix in as well as you can. It will be quite tacky but that's okay. You should be able to incorporate most of the oil but turn the dough in the bowl to coat in oil just before letting it rest. The dough should absorb the rest as it rises.

Cover with a damp towel and let rise in a warm place (like microwave or oven) for at least 1 hour. It should rise a little but don't be too worried if it doesn't rise too much.

In a large wok/pot/or pan with high sides, cook the whites of the green onion with 2 tbsp of oil for a minute or two over medium high heat. Add the finely diced jicama and carrot and cook until carrot is tender. You may need to add 1 tbsp of the measured soy sauce and about 1/3 cup of water to cook and deglaze the bottom of the pot.

Once carrot is tender, add the chopped black fungus and stir to heat through, about 3 minutes.

Add the vegan ground round and stir into the mixture. Add 2 tbsp of the soy sauce and stir to combine and heat through (about 3 minutes again).

Add the chopped, hydrated mung bean noodles, the last of the soy sauce, the greens of the green onion and stir to mix through. As the noodles cook, they'll absorb moisture from the rest of the mixture and sort of bind it together to make it easier to stuff the bao.

Add white pepper to taste (you may need to add more soy sauce or salt if desired, but I liked it at 1/4 cup. Let it cool until it's just warm before you fill the bao.

After about an hour or so of the dough resting, turn it over to a floured surface and divide between 10-12 pieces (If you're really intense about exact measurements, it's about 100g per piece of dough). Cover the cut pieces with a damp towel while you're stuffing them so they don't dry out.

Generously dunk the cut piece of dough into some flour then roll out to about 1/4 inch thickness (5-6 inches in diameter). Add about 3-4 tbsp of the filling into the middle of the dough then pinch the outside edges together and twist to seal the bun.

Fill a steamer pot with about 5 cups of water + 1 tbsp of vinegar. The vinegar will help brighten the buns as they steam, resulting in a lighter bun in the end).

Place the pinched bun on a perforated layer of a steamer pot on top of a parchment paper square. Repeat and fill the buns with the remaining filling. I tend to go quite heavy handed with the filling, and I ended up using all of the filling for these buns. If you find you have any extra leftover, put it on rice, in fresh spring rolls, or on lettuce cups for lunch.

Try not to put the buns too close together like I did in the photos, if they're touching, they'll tear once you pull them apart after cooking. If you find you need them to touch, place some parchment paper in between so they don't stick.

Steam on medium heat for 20 minutes, then take off the lid and let them steam for another 5 minutes. Remove from heat and let the buns cool on a wire rack.

Enjoy!

For any leftovers, wrap them as soon as their cool in some plastic wrap (if you put them in a container they'll dry out). To reheat, either re-steam or microwave for 2 minutes.