Bao dough recipe

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Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. Each order consists of a steamer containing between three and ten pieces. Written records from the Song dynasty show the term baozi in use for filled buns. Its name literally means, “Dog ignores it”. Shanghai containing an aspic that reverts to a juicy broth when cooked. Very similar to xiaolongbao, but pan-fried instead of steamed.

A small, meat-filled, fried baozi from Shanghai. China, it is small in size with a rich soup. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. Designed to fit easily in your hands and has a wide variety of fillings. Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago. A Uyghur specialty, cooked in tandoor instead of steaming it.

Usually filled with lamb, potatoes, and spices. In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. The dish has also become common place throughout various regions of north Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.