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Pork Bao Recipe

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This recipe for Pork Bao, by , is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Daniel Ziegler


Group 1
3/4 lb. chopped boneless pork
1 tsp cornstarch
1/2 tbsp soy sauce
pinch of white pepper

Group 2
1/2 cup canned bamboo shoots (drained)
1 tbsp kitchen bouquet
1 tbsp cornstarch
1/4 cup mushrooms

3 tbsp vegetable oil
1/4 cup chicken broth
3 green onions (chopped)

bao dough
1 cup milk
1/4 cup sugar
1 tbsp vegetable shortening
1/4 tsp salt
1 .25 oz pk dry yeast
2 tbsp warm water (105 to 115)
1 egg white
3 to 3 1/2 cups flour

Pork filling
1. combine the contents of group 1 ingredients and refrigerate.
2. combine the contents of group 2
3. heat pan and add the 3 tbsp of oil
4. put the contents of group 1 in pan and cook until the meat is pink
5. add the contents of group 2 along with the 1/4 cup of chicken broth to the pan.
6. Cook about 20 seconds or until thick
7. remove from the stove and add the green onion.
8. Refrigerate until the dough is ready

1. scald the milk in a sauce pan
2. stir in the sugar, shortening and salt, heat until all ingredients are melted and combined.
3. remove from stove and let cool to lukewarm temperature
4. Dissolve the yeast into the 2 tbsp of warm water, let the yeast bloom for a few minutes
5. combine the lukewarm milk mixture with the yeast
6. slowly combine the liquid mixture with the flour to form a smooth dough, kneading until desired smoothness.
7. Set the dough in a warm place. Cover with a cloth and let rise for 1 1/2 to 2 hours.

1. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
2. Slice the roll crosswise into 1-inch pieces.
3. Flatten each piece with the palm of your hand and roll with rolling pin into 3-inch rounds.
4. Place 2 tablespoons of filling in center of each round.
5. Gather dough up around the filling by pleating along the edges.
6. Bring the pleats up and twist securely and firmly.
7. Place each bun on 2-inch square of parchment paper on a steamer tray.
8. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger.
9. Remove towel and steam over briskly boiling water for 10 minutes.

Personal Notes:
Personal Notes:
recipe courtesy of Howard and Mary Wong

This dish can be prepared in advance. Make the buns, fill them, and steam them, as you would normally. Then freeze them in a ziploc bag. When ready to eat, thaw out the plastic bag and re-steam for 10 minutes.




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