Vegan Butter Chicken Bao

Method

Heat non-dairy milk3/4 cups until warm and add to a bowl. Then, add sugar2 teaspoons and active yeast1 teaspoon and mix in. Let the yeast get frothy for 5 minutes.
Mix baking powder1 teaspoon and salt=1/2 teaspoon into all-purpose flour2 cups, and add that to the yeast mixture. Mix really well to combine.
Once the dough is starting to come together, add oil2 teaspoons and mix in. If the dough is feeling sticky, you can add in about all-purpose flour1-2 tablespoons or more as needed. You want the dough to be soft and moist and not too dry, but also not really sticky.
Once the dough is formed, cover the bowl with a kitchen towel and keep it in a warm place until it has doubled in size.

Heat a large skillet over medium heat, and add oil2 teaspoons. Once the oil is hot, add onion1/4 cup and a good pinch of saltpinch and cook until the onion is translucent.
Mix in ginger1/2 inch and garlic3 cloves with all of the spices: ground coriander1 teaspoon, garam masala1 teaspoon, and dried fenugreek leaves1 teaspoon. Add in tomato paste2 tablespoons, full fat coconut milk15 ounce can, and salt=1/2 teaspoon, mixing really well so the tomato paste dissolves into the coconut milk mixture. Bring it to a boil.
Meanwhile, chop up dried soy curls4 ounces if they're too large. I usually use the ends of the bag because that usually has already small pieces of soy curls.
Once the coconut milk mixture has come to a boil, remove about sauce3-4 tablespoons of the sauce to serve on the side. Add in the soy curls and about water1/2-1 cup. Mix well, cover, and cook for 15 minutes or until the soy curls have absorbed all of the liquid and the mixture is thickening into a good filling consistency. You can also break up any larger pieces of soy curls if they're still intact. Stir once in between, just to make sure that they're not sticking to the bottom of the pan. Then set this mixture aside to cool.

Take the dough from your warm place and move it to a working area. Add some flour and shape it into a ball, and then roll it out with a rolling pin into a large rectangle or square not more than 1/4" thick. Use a pizza cutter to cut into squares of about 3" or larger.
Add a good 3 tablespoons of filling or more of the filling into each square.
Brush some water onto all the sides of the square and then pinch the opposite sides, then pinch the other sides to make into a sealed bao. If you don't want to make them into stuffed bao, you can just make them into rectangular envelopes like a hand pie, and then seal it with a fork. Repeat whichever sealing process you're using for all the dough and filling.
Heat a large flat skillet over medium high heat. Add oil1 teaspoon, and have about water1 cup ready for steaming.
Once the oil is hot, arrange the bao in the pan so that there is about half an inch of space between each one. Cook for 2 minutes to brown the bottoms. It doesn't take too long to brown the bottoms. You can flip them and brown the other side as well; it's your preference. Otherwise, pour the hot water into the pan carefully and close it with a well-fitting lid, which also has a hole for the steam to escape.
Reduce the heat to medium and steam for 10-12 minutes or until the water is almost gone. Then, remove the lid and transfer the bao to your serving plate. Serve with the reserved butter chicken sauce. I also like to serve with some pickled onion1 and cilantro1.