One of Taiwan’s best street foods, bao dough is stuffed with pork, pan-fried and quickly steamed to cook through. It’s the best of all worlds: cloud-like dough, a golden crisp bottom and spicy meat filling. You don’t have to do all the fancy pleating; the baozi taste good no matter what your folding skills are. Serve with a roasted chilli sauce and, even better, mix in a little black vinegar.
Mix and knead the dough as per the Bao buns recipe, but don’t add the oil and baking powder. If the dough doesn’t straightaway form a ball, add a teaspoon or two of water until it does. After kneading, place in a lightly oiled bowl and cover with plastic wrap. Let double in size. This can take from 1–2 hours, depending on the warmth of your kitchen.
Mix all the ingredients for the pork filling together in a small bowl. Punch the dough down and knead for 5 minutes. Sprinkle your work surface with a little cornflour. Roll the dough into a long snake and slice into 16 or 24 pieces depending on what you want size wise.
Roll each piece into a circle, about
Fill each wrapper with a heaped tablespoon of the filling. Start to bring up one side of the wrapper and pleat the outside so that the wrapper stretches around the filling, ‘hugging’ it. When you finish, press the pleats tightly. They won’t always look perfect, but they will taste good! Place each one on a square of baking paper.
Heat the oil in a very large frying pan or two smaller ones with fitted lids (or use a baking sheet that covers the pan). Keeping the heat on medium–low so they don’t burn, add the buns, leaving space between them. Pan-fry for 1–2 minutes until lightly crisp on the bottom. Add
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