This is a familiar dimsum item that is easily prepared at home. Basically a meatball sandwich, it is portable and easy to eat so it is always a good thing to have in the house. You can prepare the whole recipe and freeze extras individually. My son loves this for breakfast and I like that I only have to steam it in the microwave and breakfast is ready! You can use a microwave steamer or just enclose the bun in a wet paper towel – to make clean up easier. We all lead busy lives, I won’t judge! 😊
I like this recipe because the filling tastes like a big ball of Gyoza, but my husband is not crazy for it, so I make it less often than the actual Char Siu buns (called Siopao in the Philippines).
2 recipes Lotus bun dough (recipe link: https://athomewiththeresa.com/2020/06/15/lotus-leaf-bread-cua-pao-gua-pao-buns-he-ye-bao/)
1 pound ground pork
1 pound chinese cabbage, shredded
1 carrot, shredded
1 stalk green onions, chopped
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1/2 teaspoon chicken bouillon powder
1 teaspoon oyster sauce
2 teaspoon shaoxing wine
3/4 teaspoon salt
1/2 teaspoon ground pepper
Prepare dough and let rest until doubled.
Prepare filling: brown half of the ground pork in a skillet, drain and cool. Mix with the rest of the filling ingredients in a large bowl. Set aside.
Divide dough into 20-24 balls. Keep dough balls in a covered bowl. Working with one dough at a time, roll out into a circle about 5-6 inches. Then go back and roll the edges thinner.
Place about 2 tablespoons filling in the middle. Pull up edges, fold over into pleats and press to seal. Continue until the filling is enclosed. Twist and pinch tops.
Place prepared bao on a piece of parchment paper and place in steamer tray.
Repeat with remaining dough and filling. Cover the steamer trays and let rise about an hour.
Remove steamer trays and set aside, covered with a dish cloth.
Heat water in the steamer and bring to a rolling boil. place steamer racks back onto the base and cover.
Steam 20-25 minutes. Turn heat off and let stand for 5 minutes before removing baos to a cooling rack.
Makes 20 – 24 pieces. Feel free to halve the recipe to make less.
Enjoy it hot or cool completely before storing.