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The first time making this, the filling turned out quite dry. My mother's exact words the place "good flavour but kon jang jang (in cantonese, it means dry)". I couldn't agree with her more. 3. I added oil. My goal is to have a barely soggy internal wall of the bao skin. I've also replaced the cabbage with yam beans to provide it extra texture. Precisely what I envisioned it to end up. 1. Prepare bao dough.

2. Put together filling. Chop garlic, ginger and scallion finely. Minimize yam beans. Add all elements collectively and combine till combined. Weigh 40 grams of meat every and roll into balls. Keep refrigerated till needed. 3. When dough is ready, divide into 50 grams parts. You may need some extra. In the event you should not have a weighing machine, just equally divide into 8 equal portions. 4. Use a small rolling pin to flatten the dough right into a circle.

Skinny out the edges more than the middle. Dough should be about 13 cm in diameter so that it could comfortably wrap the filling. 5. Put a chunk of meatball along with a bit of egg onto the rolled-out dough. Pleat the dough by urgent the dough collectively between your thumb and forefinger. After filling is totally wrapped, twist it to seal the bao. Rest bao for another 45 mins. 6. Steam bao for 20 mins on medium high hearth.

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