Steamed Meat Bao with Preserved Vegetables 梅菜肉包子
‘Bao’ or Bun is the theme for Aspiring Bakers for the month of May and I just can’t find an excuse for not joining even though tomorrow is the last day for submission, simply because I love to eat Bao. I’ve adapted this bao recipe from 孟老师的中式面食. This is a rather easy recipe as you can follow 孟老师’s step by step video (below). As my preference is savoury Bao, , so for the filling I mixed minced pork with preserved vegetables (sweet and salted preserved vegetables – 甜梅菜/咸梅菜). After steaming the meat baos, I had two in a go… hahaa, really like the filling and the dough is also not bad but a little dry upon cooling down. Maybe I didn’t knead the dough long enough. Anyway we finished the buns in one day sharing with friends.
Steamed Meat Bao with Preserved Vegetables
Prep time
Cook time
Total time
Author: Ann Low
Serves: 15
Ingredients
- Filling
- 60g Preserved (salty) vegetables (咸梅菜)
- 50g Preserved (sweet) vegetables (甜梅菜)
- 300-320g Minced pork
- 1 tbsp Light soya sauce
- ½ tbsp Sugar
- ½ tbsp Cooking wine
- a dash of pepper
- ½ tbsp Corn flour
- 2 tbsp Cooking oil
- 1 tbsp Sesame seeds (toasted)
Bao dough (recipe adapted from 茄子, in Chinese version）- 135g Plain water
- 1 tsp Instant dry yeast
- 250g Plain flour (I used Hong Kong flour)
- 15g Caster sugar
- 1 tsp Oil
Instructions
- Filling - Rinse preserved salted and sweet vegetables several times. Then soak them in a bowl of water for 45 minutes. Rinse and squeeze dry, chop to pieces.
- Heat wok with oil and fry the preserved salted and sweet vegetables for a while and add mince pork into and fry till meat separated. Add in all the seasoning and stir fry till meat is cooked. Lastly add toasted seseme seeds, stir well. Dish up and side aside for later use.
- Bao dough - Mix all bao dough ingredients together (as shown in the video below) and knead to smooth, dust some flour if you find the dough sticky (I kneaded the dough for about 10 minutes). Cover and rest the dough for 5 minutes.
- Roll the dough into cylinder shape and cut into 15 pieces, about 35g each.
- Flatten each dough into a small flat disc with a rolling pin, make the edges thinner and center portion thicker.
- Wrap the dough with filling, sprinkle with some toasted sesame seeds on top and place on a small square of parchment paper. Then place the dough bao into the steamer with water below (not boiled yet), cover and proof for 15 minutes.
- Bring water to boil and steam the buns for 12 minutes.
- Off heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.
I am submitting this post to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013)
hosted by Miss B of Everybody Eats Well in Flanders.
Hi Ann,
梅菜扣肉 is my favourite, just like Kong Bak Bao, in fact I have been waiting for somebody to submit such a recipe. Coincidentally, there is another blogger who did a Kong Bak Bao with kiam chai and ground peanuts today. Everyday I get very hungry just by viewing the submissions, haha. Thanks for your recipe! 🙂
This is just perfectly made steamed bun and I love love the filling that you used. Gorgeous pictures, I only wish to have it now! :))Have a lovely weekend, Ann!
Love these steamed bao.!
oh, i've never tasted these combination of preserved veggies ..i also notice the chinese and the taiwanese are quite fond of using preserved veggies in the pau filling ..
好好吃的包子。。
包子弄得很精致,我总是弄不到这样漂亮的包。
These Steamed Meat Bao with Preserved Vegetables look amazing. I don't live close by to a Dim Sum restaurant so these Bao would be perfect whenever I crave for some. Thanks for attaching the video too. The wrapping doesn't seem easy but you did a wonderful job on yours. I guess I'll nee lots of practice (and taste test). hahaha…thanks for sharing.
Amy, I'm sure you love dim sum very much. Have a try on making this bao at home with any filling you like. You kids will love it!
wow.. your bao looks yummy. the recipe stated 1/2 tbsp. cooking wine,
2 tbsp. cooking wine? just curious is there any typo erro
Adeline
Adeline, thank you very much for highlighting to me. Is a typo erro lol! Already updated on the recipe. 2 tbsp cooking oil.
I love meat bao and yours look delicious just like other foods in your blog :)!
Thank you. How are doing?
Never try to eat the savoury filling in this way. last two day i want to make bao also, but the little kids still sick, hai… so just postpone …ha…
我也是喜欢这个咸香口味的馅料。包子弄得非常好看。赞
有我爱吃的梅菜,我要。。我要!
来来来,我请你吃 😀
Ann , your baos look pretty tasty ! The filling sounds delicious on its own . I borrowed a dim sum book from the library and been eyeing the steamed buns recipe , hopefully I can make some next month 😀
Anne, why next month? Can try these two days and join AB event. I'm sure you can do a good job 🙂
Would be nice to have some bao for lunch now, looks so appetizing! I like the sound of the meat filling too!
Hi, Ann, today must be the "dim sim" theme. Just pop over from Joceline's blog & she is doing loh mei kei & you are doing bao, hehehe! I love both. This is a special flavour of bao which I can't get it from the dim sim restaurant, sweet & salty combo, nice!
Jessie, Because everyone wants to join the AB event so you can see so many dim sum everywhere… hahaa.
Never eaten one with such fillings. Interesting.
Edith, have a try on the filling. Think you'll love it.
your steamed bun bun looks very exotic with the fillings u used.Well made
Thank you Jong 🙂 The skin is still not up to standard. I should have knead the dough a little longer.
Ann, 梅菜肉包子,看起来好好吃!包花也捏的美美的!:)
Ann, 那天我也做了鸡肉包子,但是却见不得人的!哈哈。。
你的花捏得很美!
Ann, 我是最不会做包子的,看到你的梅菜包好吸引喔! 很ngam我的口味。。。mmm。。。想了都好吃叻
Li shuan, 你这样聪明,我相信你一能做得到。
Ann, you pau looks soft and fluffy.The fillings with 梅菜 is something I always want to try after watching a TV program of showing this pau which is famous in a Malaysia state.Since you said it is good it gives me another reason to try.
Angel, I like the filling very much. Really hope you try it when you're free.
I LOVE baos!! I'm so trying to reduce gluten and it's hard! How is Hong Kong flour different?
Belinda, HongKong flour is a superfine flour and is whiter than other flour.
These little baos with mei cai looks so good! I love the taste of the filling.
I'm the first, so do I get to have two Bao for tea-time! Love the clicks and the teapot!
我家大小都爱包子,这种梅菜馅料的包子我还没弄过,有机会一定要试试!
试试看啦,馅料也可以拿来配粥。
Have a long time didn't made bao, can I have one for my tea break~
Oh.. I also like 梅菜包 a lot! Grab 2 piece from u too! 🙂
Ann, I can eat four at one go hah! hah! hah! I love the teapot too 🙂
ann,我已经和li shuan pakat好了,不做包(因为不会做,嘻嘻!),所以你要sponsor我们两粒包,哈哈哈哈!
Anncoo~~这样的馅料,是很好吃!!外头找没有滴^^老莎听中国妈妈说,在中国的肉包子,就是这样松散的肉,不像这儿的,粘在一起。她说,您做的,肯定有那儿的味道!!好吃^^哈哈哈~~ 要做的料理实在太多了。。。。加上懒惰,怎么办??老莎呀~~ 该挑起懒胫骨~~~ 哈哈哈!!
Love these steamed bao.!
This is just perfectly made steamed bun and I love love the filling that you used. Gorgeous pictures, I only wish to have it now! :))Have a lovely weekend, Ann!
Hi Ann,
梅菜扣肉 is my favourite, just like Kong Bak Bao, in fact I have been waiting for somebody to submit such a recipe. Coincidentally, there is another blogger who did a Kong Bak Bao with kiam chai and ground peanuts today. Everyday I get very hungry just by viewing the submissions, haha. Thanks for your recipe! 🙂
oh, i've never tasted these combination of preserved veggies ..i also notice the chinese and the taiwanese are quite fond of using preserved veggies in the pau filling ..
so perfect!
好好吃的包子。。
包子弄得很精致，我总是弄不到这样漂亮的包。
These Steamed Meat Bao with Preserved Vegetables look amazing. I don't live close by to a Dim Sum restaurant so these Bao would be perfect whenever I crave for some. Thanks for attaching the video too. The wrapping doesn't seem easy but you did a wonderful job on yours. I guess I'll nee lots of practice (and taste test). hahaha…thanks for sharing.
Amy, I'm sure you love dim sum very much. Have a try on making this bao at home with any filling you like. You kids will love it!
wow.. your bao looks yummy. the recipe stated 1/2 tbsp. cooking wine,
2 tbsp. cooking wine? just curious is there any typo erro
Adeline
Adeline, thank you very much for highlighting to me. Is a typo erro lol! Already updated on the recipe. 2 tbsp cooking oil.
It has been ages since I last made some steamed buns…now I am craving for them! The preserved veggies and pork are really a perfect combo for the filling.
I love meat bao and yours look delicious just like other foods in your blog :)!
Thank you. How are doing?
Ann , your baos look pretty tasty ! The filling sounds delicious on its own . I borrowed a dim sum book from the library and been eyeing the steamed buns recipe , hopefully I can make some next month 😀
Anne, why next month? Can try these two days and join AB event. I'm sure you can do a good job 🙂
Ann,
梅菜包子，特别啊！
我也爱，可以打包吗..呵呵！
mui
有我爱吃的梅菜，我要。。我要!
来来来，我请你吃 😀
我也是喜欢这个咸香口味的馅料。包子弄得非常好看。赞
Never eaten one with such fillings. Interesting.
Edith, have a try on the filling. Think you'll love it.
Ann， 那天我也做了鸡肉包子，但是却见不得人的！哈哈。。
你的花捏得很美！
不会啦，是你谦虚罢了，我相信你的手艺。
I LOVE baos!! I'm so trying to reduce gluten and it's hard! How is Hong Kong flour different?
Belinda, HongKong flour is a superfine flour and is whiter than other flour.
Hi, Ann, today must be the "dim sim" theme. Just pop over from Joceline's blog & she is doing loh mei kei & you are doing bao, hehehe! I love both. This is a special flavour of bao which I can't get it from the dim sim restaurant, sweet & salty combo, nice!
Jessie, Because everyone wants to join the AB event so you can see so many dim sum everywhere… hahaa.
Ann， 梅菜肉包子，看起来好好吃！包花也捏的美美的！：）
Esther, 谢谢哦！其实我觉得那花边捏的不是很好，还是要多多练习。
Ann, 我是最不会做包子的，看到你的梅菜包好吸引喔！ 很ngam我的口味。。。
mmm。。。想了都好吃叻
Li shuan, 你这样聪明，我相信你一能做得到。
Would be nice to have some bao for lunch now, looks so appetizing! I like the sound of the meat filling too!