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Traditionally, Bao Buns are either filled with pork or left plain and steamed. They’re a classic in Chinese cuisine, but not often available to kosher keepers. This baked version is more accessible to all of us who don’t own steamer baskets (and who love brisket!).
4 cups all-purpose flour
2 teaspoons Gefen Dry Yeast or other instant yeast
2 teaspoons Haddar Baking Powder
2 teaspoons sugar
1 and 1/4 cups lukewarm water
your favorite pulled brisket recipe. I often use Jack’s Gourmet ready-made pulled brisket.
1–2 eggs, beaten, for egg wash
white and black sesame seeds
Sift flour; then mix all dry ingredients together in a large bowl.
Add water and knead until a smooth dough is formed. Cover the dough with plastic wrap and let rise for a minimum of one hour.
Preheat oven to 350 degrees Fahrenheit.
Cut your dough into four even pieces. Shape one piece into a log. Cut the log into six to eight even pieces. On a lightly floured surface, roll out each piece into a circle that is a little larger than the size of your palm.
Place one to two dollops of brisket in the center of your dough circle.
Place the filled circle in your hand and fold all the edges in to meet in the middle.
Turn the folded circle over in your hand and shape it into a tight bun circle.
Place on a baking sheet lined with Gefen Parchment Paper and brush the tops with egg. Garnish with sesame seeds.
Bake for 20-25 minutes, until golden.
How Would You
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Can these be made in an oven to table dish, so that it will become pull apart?
I don’t see why not, but I have never tried it.