Mom's Famous Bao

This is my mom's FAMOUS bao, that she always made for our New Year's Eve open houses. I now make it every year for Chinese New Year. The steamed rolls (filled or unfilled) freeze really well. 

The first recipe is for the dough, which can be steamed plain or filled. The second two recipes are the fillings I usually make. You can adjust seasonings on the fillings to taste, or use your own. Fillings that are made of very finely minced ingredients work best.

Chinese Bread (Bao Dough)

Makes 24 rolls (unfilled)

Ingredients

4	c	flour		2	T	sugar
1	t	salt		1	pkg	dry yeast (2 1/4 t)
1/4	c	sugar		1	T	melted butter
1 1/4	c	warm water

Instructions

Sift together flour, salt, and 1/4 c sugar.


Mix together warm water and yeast in a measuring cup. Slowing stir in yeast. Mix well. Add melted butter to yeast mix.


Hollow out center of flour mix. Add yeast mix. Mix thoroughly. Knead lightly on floured surface until dough is smooth and elastic (10 min). Place in a greased bowl, cover, and let rise at room temp until double in size, 1 - 1 1/2 hours.


For plain bao (no filling):

Divide dough into 24 parts. Place on 2" squares of parchment paper (do not use wax paper!), let rise once more. Steam 20 mins in Chinese (double) steamer.

Notes

My slight modifications - used dough hook in stand mixer. In mixer, mix together *all* dry ingredients (except water and butter). Add *2 T* butter in pats while mixer is on. Slowly add warm water until dough forms a single ball and doesn't stick to sides of bowl. Leave mixer on to knead about 10 mins. Place dough in greased bowl and rise until doubled. Continue with remaining steps or use with stuffings.

Chicken Bao

Ingredients

2	T	vegetable oil		2	t	oyster sauce
2	c	chopped chicken meat		1	t	chopped scallion
2	t	cornstarch		1/2	t	chopped ginger
1/2	t	sesame oil				salt to taste
1/2	t	sugar				1 recipe bao dough

Instructions

Mix together chicken through salt.




Heat vegetable oil in skillet and stir fry chicken mix until cooked through. Cool completely.




Divide bao dough into 40 parts. Shape each into a ball, roll thin, and shape into 2-3" round piece with center thicker than edges.




Fill center of each with 1/2 T filling. Fold dough around filling, twisting the top. Place on 2" square pieces of parchment paper (do not use wax paper!).




Steam 20 mins in Chinese/double steamer.

Pork Carrot Bao

Ingredients

1/4	lb	ground pork		1	t	salt
1		scallion, minced		2	t	cornstarch
2		carrots		2	T	carrot water
2	t	soy sauce				Bao dough recipe
1	t	sugar

Instructions

Shred and mince carrots. Cover with water, bring to a boil, cook 5 mins. Reserve 2 T cooking water when done.


Mix pork through carrot water thoroughly.


Divide dough into 40 parts. Shape each into a ball, roll thin, and shape into 2-3" round piece, center thicker than edges. Fill center of each dough with 1/2 T filling. Fold dough around filling, twisting the top together. Place on 2" square of parchment paper (do not use wax paper!).


Steam 20 mins in Chinese/double steamer.