Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

American version of Bao (stuffed bun)


Home Cooking 3

American version of Bao (stuffed bun)

michaeljc70 | Sep 25, 2012 04:03 PM

I saw that a local restaurant had an American version of a Chinese Bao. I love Baos. It had 2 kinds of cheese and ham inside. It said that it was steamed then baked. Unlike regular baos, it was not white, it was brown on top.

My question is, has anyone made a stuffed bun like this (I've made the Chinese version)? What is the benefit of steaming it before baking it? I was just going to make a standard roll type dough and then wrap it around my stuffing and bake it.

I imagine the texture would be different....maybe only baking it would be more like a small calzone.

I have to get over to the restaurant and try them I guess to get a better idea.

Want to stay up to date with this post?

Recommended From Chowhound