I usually make these for Chinese New Year. When we were writing up this month's menu plan though my daughter asked if we could make them to go with Hot and Sour soup. I thought why not.
As my son and daughter were preparing the filling I was getting a little bit of guff. First comment was from my son, "Black mushrooms! I don't like black mushrooms in my Bao (pronounced wow with a 'b' the word bao simply means 'bun' in Chinese)." My daughter's comment, "Chopping why all this chopping?!" My son, "Hoisin sauce? Why Hoisin sauce it tastes nasty." My comment, "This is the recipe we eat every year and you guys love it. Keep chopping and stop the kibitzing."
(2 ounces of dough, 1 T of filling)
We like the baked bao better than the steamed bao. My only problem is probably half of mine usually burst open during the baking. Not badly, but enough I'd like it to stop. No one has ever said, "My bun is broken I'm not going to eat it." I was watching a cooking show with Ming Tsai. I've always enjoyed him. He was making bao and said to not only pinch the bottom of the bun, but twist it. My son sealed the first batch of bao I sealed the 2nd. I not only pinched and twisted, but I put a smidgen of water to help seal them too. End result more of my son's buns stayed sealed than mine. He kind on pinched and folded his quickly. I put a lot of effort into making mine seal. Geeze! So, I'd say from now on I'm not going to spend as much time sealing it's a waste of time.
(my son's folded seal was better than my pinch and twisted)
I got this recipe at a community center class back in 1989. It was a class on how to make Chinese Appetizers. It was a great class. I got several great recipes. This being one of them.
(pinch and twisted baked bao and this is as much as they leak if they are going to)
Barbecued Pork Buns
3/4 cup Bar B Q pork (chopped)
2 T green onions (chopped)
3 dried black mushrooms (Soak in warm water for 30 mins.)
2 T Hoisin Sauce
3/4 T Soy Sauce
1/2 med. onion (chopped)
2 1/2 tsp sugar
1/4 cup chicken broth
1 T cornstarch
1 T water
1/2 tsp Oyster Sauce
1 T peanut oil
Squeeze excess water out of black mushrooms and mince. Combine pork, green onions, mushrooms, Hoisin Sauce, soy sauce, 1 tsp sugar and oyster sauce in bowl and mix well. Set aside.
Heat wok or skillet; add oil and stir fry onions for about 4 minutes until soft. Add chicken broth, water cornstarch and remaining sugar (1 1/2 tsp). Cook until thickened. Remove from heat and add pork mixture; mix well.
Cool meat mixture. Using Bridgeford bread dough, cut and flatten dough to make 2 1/2 inch diameter shells. Place 1 T filling into shells and seal by gathering.
Place on small wax paper squares on baking sheet gathered side down. Bake at 375 degrees F for 10 -13 minutes. Can steam 20 to 25 minutes.
(We made about 32 and after 2 days there were none to freeze)
Lynne's notes: I buy the BBQed pork premade from local grocery store with a Chinese food section. Dried Black Mushrooms are easy to find in most grocery stores in the Asian food section. Same with Hoisin Sauce and Oyster Sauce. I seldom have peanut oil in my house and vegetable always works fine. Bridgeford bread is frozen bread at the grocery store. I usually whip up a batch of white bread in my bread maker. This time I grabbed a bag of pizza dough at the grocery store. It worked well. About 2 ounces of dough per bao. I usually make a double batch of bao. While you're doing all this chopping may as well. If they are not all eaten they freeze well and heat up in the microwave well. I bake mine now on a Silpat and skip the wax paper.