Mom started off by making the dough for the meat-filled steamed buns (baozi) first. We call them ba bao (ba = meat, bao = bun, bread) in Teochew. After all the dry ingredients were mixed in, she slowly added water and a splash of vinegar. When everything began to come together, vegetable oil was added to the mix before the dough got a rest.
The filling was made while the dough rested. Ground pork, onions, baby bok choi, and oyster sauce were stirred together.
After a few hours of rest, the dough is rolled out and divided. A ball of dough gets flattened and then topped with a slice each of boiled egg, Chinese sausage, shiitake mushroom, and the ground meat filling.
I tried making porcupine/hedgehog-like buns by cutting the dough with scissors before steaming them.
But majority of the spikes cooked back into the bun. Too bad. They looked okay before going into the steamer.
Most of the steamed buns came out unsealed. They didn’t look pretty, but they were still tasty.
We had some leftover BBQ pork and so we thought of making steamed BBQ pork buns. The BBQ pork was diced up and a sauce was made with some of the drippings.
The BBQ pork tasted mighty fine with some steamed buns.
Lucy said that the BBQ pork filling needed a bit of red food colouring, but she accidently added a few too many drops.
The BBQ pork even tasted great with rice, but we wanted to try to make steamed BBQ pork buns.
Mom made a whole wheat version of the dough. She wanted to see if it would work. The filling was a bit too runny. It made the whole process difficult.
These would’ve been perfect for a Halloween dinner party.
For dessert, Lucy hand-whipped up some cream and icing sugar to go with some store bought puff pastry shells and fresh strawberries.
It was a sweet way to end the night.
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