Mix the teriyaki sauce ingredient in a bowl and keep aside. Combine the cooked chickpeas, teriyaki sauce and white pepper in a skillet over low-medium heat. Cover and cook for 10 to 14 minutes or until the sauce thickens and forms a glaze. Mix in the sesame seeds. Cool before using to fill the bao.
Or serve as is with rice or add to lettuce wraps with shredded carrots, blanched broccoli. etc
Bao Steamed Buns:
In a bowl combine warm water, sugar and yeast until all the sugar mixes in. Let it sit for 2 minutes or until frothy.
In another bowl, mix the flour, salt and baking powder. Add the yeast mixture and oil. Mix and knead into a smooth dough. 2 to 3 minutes in a stand mixer 4 to 5 minutes by hand. spray oil on top. Cover with a towel and let it rise for an hour.
Punch it down, knead for a few seconds, then divide dough into 10 or more equal pars. Shape each into a ball then roll it out to a 4 to 5 inch circle.
Add 2 tablespoons of chickpea filling and close towards the center. Place on parchment squares cut to size for the bao. cover and work to make the the rest Bao. Let them rise for 10 minutes. Here is a post on how to shape Bao
Start up the steamer. Once the steamer is ready (water is boiling),Place Bao in steamer basket or tray. Steam for 12 to 15 minutes. Cool for a few minutes before serving.
To make these gluten-free: try my gluten-free burger buns. Make the dough, shape and fill the buns, then let the buns rise for 10 to 15 minutes, and steam.Nutritional values based on one serving