After a long while, I finally had the opportunity to try making my own Chinese-style bao burgers. The verdict? Pretty tasty and easier than I expected!
One of my favorite restaurants in the word is Little Bao in Hong Kong. (Read my review of it.) They are one in a crowd of restaurants doing more modern twists on the Chinese (specifically, Taiwanese) gua bao, steamed flour buns folded in half around pork belly, braised chicken, or other fillings.
A spicy fried chicken with garlic black bean mayo and scallion coleslaw bao from Little Bao in Hong Kong.
The conceit at Little Bao is that instead of a folded bun, they make their bao more like hamburger buns. This makes it possible to include more tasty fillings, offering a better balance of bread to filling. It was that hamburger-like quality that I wanted to achieve.
I worked with my friend Chow (aka the Bangkok Glutton), my frequent co-conspirator in the kitchen. The basic recipe for the bao is simple: flour, water, yeast, a bit of baking powder and a bit of salt. Some versions have some milk added for softness – I didn’t try that this time. You let the dough rise a few times, punching it down between rises but trying to avoid over-working it, because bao are meant to be soft, not chewy.
The first day, we made bao the traditional way, rolling them out into an oblong shape and them folding them in half over a piece of wax paper. This allows them to be opened and stuffed more easily. They are then steamed for about 8-10 minutes and can either be served warm or kept covered and reheated if necessary.
As for the red decoration, I found that trick in one online recipe. You use red food coloring and the tip of a chopstick to decorate the buns just before steaming. Looks pretty professional! Our kitchen assistants became more creative and so we ended up with all sorts of designs on our bao.
For the first day’s bao, we used some braised pork belly, homemade radish pickles, some braised cabbage, and some Italian parsley. It turned out okay, but the bao were a bit flat, brittle at the fold, and the fillings were underwhelming in flavor. All in all, though, a good first attempt.
The second day we let the dough rise more and also shaped it into balls, making it more like a hamburger bun. This worked better although I think we over-worked the dough a bit, as it was tough.
The pictures don’t do justice, but the fillings were a great deal better this time around. We tried a different recipe for the pork belly, which had much more flavor than the original recipe.
We also did a duck breast, which I paired with the seasonings I had used the day before for the pork belly. This, too, was very nice.
The star of the show was a more traditional Taiwanese version with chicken thigh meat braised in Chinese rice wine and soy sauce served with chopped peanuts. This was so tasty, I could have eaten a half-dozen and I will have to try it again soon.
As an added bonus, since I was also teaching two friends’ children to cook, we made a homemade chicken noodle soup with both the broth and the noodles from scratch. I think the noodles came out a bit too “spaetzle-like” but they were tasty and the broth was the first time I’ve made a chicken broth that really wowed me.
Stay tuned for more from the kitchen.
I’m glad to see how these little wonders were created! Also, this brings back how I remembered your previous blogs in making macarons 😋
Mmmm… they look awesome. Can we pry the recipe(s) from you? Or does this require a personal visit?
If that’s what it takes Matt…
That looks amazing!
im impressed, chris. i love Bao. especially plain ones that we chinese tends to eat with various strong flavored dishes. hope you get to perfect your recipe and skill soon.
So do I… and then you can come try them.
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