Bao zi recipe

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The first time making this, the filling turned out quite dry. My mother's exact words where "good flavour but kon jang jang (in cantonese, it means dry)". I couldn't agree with her more. Therefore, in my second attempt, I did the following changes: 1. I added more water; 2. I added more fats (yes, you need the fats to make it delicious); and 3. I added oil. My goal is to have a slightly soggy inner wall of the bao skin. I have also replaced the cabbage with yam beans to give it more texture…

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Try out recipes from our personal family collection on ANYrecipe.net. Our recipes feature instructional photos and videos for beginning cooks and bakers. We have a diverse selection of recipes including a large collection of Japanese dishes and lots of dessert recipes!

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Try out recipes from our personal family collection on ANYrecipe.net. Our recipes feature instructional photos and videos for beginning cooks and bakers. We have a diverse selection of recipes including a large collection of Japanese dishes and lots of dessert recipes!

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