These are so yummy and worth the effort to make. Unfortunately, I have yet to find a recipe that makes good bao skin so I have no choice but to use a commercial preparation. You can buy these for about $1-$1.50 each at a Chinese grocer/restaurant but it costs only about $3 in ingredients to make 12-13 big baos at home.
I've found that this brand of bao flour makes really nice skin. From the Asian grocer. These are not mainstream and you won't find this at regular supermarkets.
For filling:
2 chicken leg quarters, skinned, de-boned and cubed
1/2" nub of fresh ginger, minced
2 cloves garlic, peeled, minced
2-3 dried shitake mushrooms, soaked until soft, small dice
1 tbsp Shaoxing wine/dry sherry
1/4 c chicken stock
2 Tbsp corn starch to thicken
1/4 c water chestnuts or jicama, peeled cooked and small diced (optional)
Soy sauce, fish sauce, salt, garlic powder, sesame oil to taste
3 small hard boiled eggs, shell removed and sliced length-wise into quarters
For bao dough:
Follow method and ingredients on the packet.
12 pc wax paper, each about 3" squares
Method
Prepare bao dough according to package instructions. Divide dough to the number of portions you want. For the brand I use, you can get 12 bao divisions.
For filling, mix all the ingredients except the eggs together. If mixture has too much liquid, add a little more corn starch.
In a steamer, bring water to a continuous boil.
Roll the dough portion into a ball then flatten in the palm of your hand. Place filling in the center of the dough. Add a slice of egg. Bring all the edges of the dough together and pinch at the top to seal. Place raw bao on a piece of wax paper. Repeat until all ingredients are used.
Place 3-4 baos in the steamer, allow for expansion so do NOT squeeze too many baos in the pan. Place a dish cloth between the steamer and cover. This will collect the condensation and prevent the baos from getting soggy from the condensation. Steam for 20 min or as directed on the package.
Serve hot.
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