Introduction: Holy Crap, I Made Chinese Steamed Buns!
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.
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.