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For a long while, tortillas were the go-to vessel for globally inspired sandwiches, likely spurred by the spate of Mexic-Asian Smorgasburg stands and taco trucks. But little by little, they’ve been overtaken by chewy Chinese steam buns. Also known as bao or mantou, these starchy pockets of steamed yeast dough are as versatile as they are unobtrusive, flavor-wise; they're essentially a tidy, palm-sized version of American white bread. So from the classic char siu...