Bao dumpling recipe: 60 photos
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Xiao Long Bao Recipe (Chinese Soup Dumplings Recipe)
FAQ
What Is Bao Made Of? Unlike dumpling dough which is comprised of water and flour, bao buns call for the leavened dough which involves the use of yeast. The wrapper rises during the process of steaming.
Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.
The final key distinction between pork buns and bao dumplings comes down to how they are cooked or prepared. Pork buns are traditionally baked or pan-fried, resulting in a slightly firmer outer layer. Because the buns are baked, they are drier and, therefore, are less sticky to pick up with your fingers.
Xiao Long Bao (XLB), or soup dumplings, are probably the most famous of Shangai's steamed dumplings, and rightly so. These are delicately pleated balls of dough with broth and pork meat filling. Yes - they don't float in the soup.
A standard steamed bao typically contains about 200-250 calories, positioning it as a moderate-calorie food option. Additionally, bao serves as a source of protein and dietary fiber, particularly when made with whole grain flours or filled with vegetables or lean meats.