The second part of this baozi recipe is probably the most difficult. Making the dough can be tricky and Mom has spent many years practicing this before she figured out what made the perfect baozi dough. As for me, I have the hardest time wrapping the baozi prettily just like my Mom. Although mine don’t look as beautiful and authentic as hers do, at least they taste good! If you’re good with your hands, you’ll probably have much better luck than I’ve had.