Chinese Bao (Steamed Bun)
Chinese Bao (Steamed Bun)
Directions
- Thaw biscuit dough pucks under refrigeration overnight or for 30 minutes covered at room temperature.
- Flatten thawed biscuit dough evenly into a 3" circle on a board lightly dusted with flour. Scoop 1 - #40 scoop of filling onto the center of each dough piece. Crimp edges of the biscuit together to form a ball around the filling.
- Steam filled bao on parchment paper (or on a flattened muffin pan liner) in a steamer basket, smooth side up, for 18-20 minutes, or cover and refrigerate filled bao for up to 24 hours at 40°F or below.
- Whisk together dipping sauce ingredients. Refrigerate any leftover dipping sauce. Serve bao warm with dipping sauce or the condiments of your choice.
Ingredients
- 18 oz BBQ pork filling
- 16 pieces Pillsbury™ Southern Style 2.2-ounce Biscuit Dough, thawed under refridgeration
- 1 cup Gold Medal™ Flour, All-Purpose
Bao Dipping Sauce
Directions
Mix all ingredients together, refrigerate any leftover sauce.Ingredients
- 1/4 cup Chinese Garlic Chili Sauce
- 1/4 cup Peak Fresh Produce® Onion(s), Green
- 1/4 cup oil, sesame
- 3/4 cup vinegar, rice wine
- 1/2 cup soy sauce, light
- 1/2 cup water, room temperature