How to make bao

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Bao (which means buns) are soft pillow-like dumplings that are originally from China, but enjoyed all over the world thanks to their dreamy texture and taste. We’ve filled ours with homemade char siu pork, but the beauty of bao is that you can really fill them with anything at all you like. We like to go for a main protein, like crispy chicken, fried tofu or rare steak, some sauces, like siracha, mayonnaise or hoisin dressing and some crunchy fresh bits, like cucumber, herbs or spring onion. This three-pronged attack when it comes to fillings for bao means you get loads of different flavours and textures all rolled into one for the perfect mouthful, which balances sweet, savoury and sour tastes, every time.

Ingredients

  • 500g plain white flour
  • 30g caster sugar
  • pinch salt
  • 150ml warm milk
  • 150ml warm water
  • ½ tbsp rice vinegar
  • ½ tbsp sesame oil

 

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