Crush and mince the garlic, setting it aside for later. Peel the ginger, mince it finely, and set it aside. Dice the onion and carrots into small, uniform pieces for even cooking. Combine the corn starch and water in a small bowl to create a smooth slurry, then set it aside.

Season the ground meat with soy sauce, oyster sauce, kosher salt, and Sichuan pepper, mixing thoroughly to incorporate the flavors. Add the corn starch slurry and chicken stock to the seasoned meat and mix well until the filling reaches a cohesive consistency.

Combine the flour, yeast, brown sugar, and sesame oil in a mixing bowl. Slowly stream in the water while stirring constantly to form a shaggy dough. Once combined, knead the dough gently until smooth. Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it has doubled in size.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the diced carrots, minced garlic, and ginger, sautéing until the mixture becomes aromatic. Add the diced onions and season with a pinch of kosher salt, continuing to sauté for 1-2 minutes until the onions become translucent. Remove from heat and allow the vegetables to cool slightly.

Add the sautéed vegetable mixture to the seasoned ground meat, mixing thoroughly to combine. Roll the rested dough into a log and divide it into 12 equal pieces by halving and then further dividing each section.

Roll each dough piece into a circular coin shape, rotating a quarter turn with each roll to ensure an even thickness. Place 2-3 tablespoons of filling into the center of each dough piece. Carefully pinch the dough edges closed, creating folds to seal the baozi securely. Let the assembled baozi rest for an additional 30 minutes to allow the dough to relax.

Heat water in a large pot fitted with a steamer basket lined with parchment paper. Bring the water to a boil. Arrange the baozi in the steamer basket, ensuring they do not touch each other to prevent sticking as they expand.

Steam the baozi for 15 minutes, allowing them to cook through completely. Serve immediately while warm, and enjoy the flavorful, fluffy baozi.