Bao Kids Set Menu Recipe

1. Make dough

In a large bowl combine 2 cups flour, 1 tsp instant yeast and 2 tbsp sugar. Whisk briefly. Add 3/4 cup warm water and 1 tbsp vegetable oil, stir until a shaggy dough forms. Turn out onto lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60 minutes.

2. Prepare filling

While dough rises, mix 12 oz ground pork with 2 tbsp char siu sauce, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp cornstarch, 1 tbsp finely chopped green onion and 1/4 tsp salt. Stir until evenly combined. Taste a small pinch (optional) and adjust seasoning for mild sweetness favored by kids.

3. Shape buns

After dough has risen, punch down and turn onto work surface. Roll into a log and divide into 6 equal pieces. Flatten each piece into a 3–4 inch round, place about 1.5–2 tbsp of pork filling in the center, gather edges and pinch to seal creating a smooth bun. Place each bun seam-side down on a small square of parchment.

4. Proof and steam

Cover buns with a damp towel and let proof 20–25 minutes until slightly puffy. Meanwhile, set up a steamer (bamboo or metal) with simmering water. Steam buns in batches over medium heat for 12–14 minutes, then remove from heat and let rest 3 minutes before opening the lid to avoid collapse. Keep warm until serving.

5. Marinate chicken

Cut 10 oz chicken thighs into small 1–1.5 inch pieces. Place in bowl and pour 1/2 cup buttermilk over them. Season lightly with 1/4 tsp salt. Let marinate 15–30 minutes (can be done while pork buns proof).

6. Breading and fry

Set up three shallow dishes: flour (1/2 cup), beaten buttermilk-coated chicken (from bowl), and panko (1/2 cup mixed with 1/2 tsp paprika and 1/4 tsp garlic powder). Remove chicken from buttermilk allowing excess to drip, dredge in flour, dip back into remaining buttermilk, then coat in panko. In a skillet, heat 1/2 cup vegetable oil over medium heat. Fry chicken pieces 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined plate to drain.

7. Make kid-friendly sauce

Mix 2 tbsp ketchup with 2 tbsp mayonnaise to create a mild dipping/spread sauce.

8. Assemble mini baos

If using pre-steamed mini bao discs, warm them briefly in a steamer or microwave (10–15 seconds) so they are soft. Spread a little ketchup-mayo on the inside, place a piece of fried chicken inside each bun, and add a small cucumber ribbon or baby carrot slice for crunch. Garnish with a tiny cilantro leaf if desired.

9. Prepare fruit and cream

Slice 1 banana and enough strawberries to make 1/2 cup. Lightly sweeten 1/2 cup whipped cream with 1 tsp powdered sugar and fold gently to combine.

10. Assemble dessert baos

Warm 6 mini steamed sweet buns or discs briefly. Open each bun and pipe or spoon about 1–2 tbsp of sweetened whipped cream inside, add a few slices of strawberry and banana. Dust with a little extra powdered sugar on top if desired. Serve immediately so fruit stays fresh.

11. Arrange the Pork Char Siu Bao, Mini Fried Chicken Bao and Sweet Fruit Bao on a kid-friendly platter. Add cucumber ribbons, baby carrots and apple slices to the platter for color and healthy bites. Provide small dipping cups of ketchup-mayo and extra char siu sauce for dipping. Garnish lightly with cilantro if using. Serve warm.