Ingredients
500 g AP flour
2 tsp sugar
2 tsp instant yeast
280 water
350 g ground meat (I used pork)
handful napa cabbage
3 green onions chopped thinly
as much ginger as you want, chopped
1 tsp rice wine
1 tsp sesame oil
½ tsp sugar
salt and pepper to taste
8 tbsp water to cook
Salt
Chili oil
Soy Sauce
Green Scallions
Sesame Seeds
Tools
whisk
Directions
Step 1
Begin by making the dough by mixing flour, yeast, and sugar together with a whisk. then add the water and knead until a smooth ball forms.
500 g AP flour
Salt
2 tsp sugar
280 water
whisk
Step 2
rest for 1-1.5 hrs until it doubles in size
Step 3
Filling: mix everything together until combined
350 g ground meat (I used pork)
handful napa cabbage
3 green onions chopped thinly
as much ginger as you want, chopped
1 tsp rice wine
1 tsp sesame oil
½ tsp sugar
salt and pepper to taste
8 tbsp water to cook
Step 4
once dough has finished resting, roll out and section into smaller balls (this recipe yields 12-15), and put filling inside and seal.
Step 5
You can seal by pleating or by just squishing it like how Maloy does!
Step 6
Heat a pan with some oil and add bao onto the pan. Toast until the bottoms are golden brown and crispy, then add the 8 tbsp water and cover and steam. Cook until bao are fluffy and water evaporates (add more if needed)
1 tsp sesame oil
Step 7
Serve with chili oil, soy sauce, green scallions, sesame seeds and anything else you'd like!
Chili oil
Soy Sauce
Green Scallions
Sesame Seeds
