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I remember having my first bao when I went on a school trip to San Francisco and our teacher took us to have Dim Sum at Yank Sing.  It was so delicious and something I had never tasted before.  The dough was AMAZING!  I'm still in shock that I was able to make these.  I'm afraid of yeast and hate when I have to wait for things to rise.  BUT, this recipe from allrecipes.com was super easy and I think I'll be making these more often. 

http://allrecipes.com/recipe/chinese-steamed-buns-with-bbq-pork-filling/detail.aspx

It's not my recipe but it was so good and yummy I had to share it with you guys.  I used some leftover barbecue chicken, chopped it up and added a little more sauce and broth to thin it out a little.  Be sure to cup your hand when filling the dough.  The pinching is tricky but after the first bun, you'll get the hang of it.  I just pinched two sides together until it was fully enclosed.  The recipe says to use wax paper when steaming but I found out it's better to use foil instead of wax paper because my first batch stuck to the wax paper.  I'm sure parchment paper would work well too.  This was way easier than I thought, the waiting sucks but it's worth it.  It'll be a nice starter for my dinner tonight. 

Happy Eating!
That didn't work lol. Sorry for the tiny picture. <br>2.5C flour<br>3.5t baking powder<br>3T caster sugar<br>2T softened lard<br>.5C lukewarm water<br>.5t white vinegar<br><br>Sift dry ingredients together and work the lard in evenly. Add wet ingredients, knead till soft. Rest covered 30 min, divide and roll into balls. Roll out to 4 inches, fill, gather and pinch edges, twist to seal. Steam 20 min.
Dough recipe without yeast from 1970's cookbook ;)
<p>A buns or simply known as bao, bau, humbow, nunu, bakpau, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat, and/or vegetarian fillings. Baozi is usually eaten in breakfasts in the morning, also in lunches and suppers sometimes. Food is an important aspect of Chinese national life. Yet one more fundamental aspect belongs to Chinese language. It would be dishonest to deny the charming of Chinese as a language which boasts a history much longer than that of the western countries. I am a big fan of Chinese characters. They seem to have much more meanings than they look like. If you want to learn Chinese, I would like to recommend you a website where I learn mandarin there:</p><p><a href="http://www.hanbridgemandarin.com" rel="nofollow">http://www.hanbridgemandarin.com</a></p><p>You may try it as well.</p>
I say the proper name in the description. Thank you for the in depth knowledge you possess about this food. In no way was I trying to assimilate or change this food to accommodate Western standards, I was just surprised with myself for having a successful go at a recipe.
YANK SING....how I miss you!!! Corner of Battery and Clay. Local Dim Sum establishments where I live now do not compare.<br><br>Sio Bao (or Sio Pao) depending on the region is one of my all time favorite snacks. Too bad I don't have the patience to make them. <br><br>Good Job!
This is just so weird... in a very cool way!<br><br>I was just telling Sunshiine that yeast terrifies me... TOO!<br><br>Zurichko, you and I have nearly identical cooking &quot;styles&quot;. We are probably twins... separated at birth! lol... ok... probably not, but just sayin'!!!! ;-D<br><br>I'll try this recipe after I complete my online Yeast-Aversion Therapy. ;-)<br><br>
That is amazingly weird......<br><br>Hmm....I don't know if we could swing the twin theory...seeing how we're probably not the same age...ha ha. Unless you also turned 30 this year......<br><br>Yeast scares me because I hate to think of anything &quot;living&quot; in my food...that's why I don't eat yogurt with &quot;live&quot; cultures. Freaks me out!
I don't like any food I have to punch just to make it cooperate. ;-) <br><br>I've never thought of it as &quot;living&quot; food... but now that you mention it... EWWW!
I have never heard of these before! They look good though! Thanks for sharing!

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Bio: I love all aspects of cooking...okay that's not true, I'm not a fan of baking. I love the free form of cooking ... More »
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