Pan-fried Bao (5 Pcs) Recipe
Pork with Chinese cabbage or beef with onions
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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
- 2
Make Dough
In a large bowl, mix flour and salt. Add the yeast mixture and vegetable oil, then knead until a smooth dough forms. Cover and let it rise for 1 hour or until doubled in size.
Filling Preparation
- 3
Assembly and Cooking
- 4
Shape Bao
Once the dough has risen, punch it down and divide into 5 equal pieces. Roll each piece into a circle, about 3 inches in diameter. Place a spoonful of filling in the center and fold the dough over to seal, pinching the edges.
- 5
Pan-Fry Bao
Heat vegetable oil in a skillet over medium heat. Place the bao in the skillet and fry for about 2-3 minutes until golden brown on the bottom. Add a splash of water (about 1/4 cup) to the skillet and cover immediately to steam. Cook for another 5-7 minutes until the water evaporates and the bao are cooked through.
- 6
Serve
Remove the bao from the skillet and serve hot with dipping sauce.
