Homemade Bao for a Dim Sum Win

I love the idea of sharing small plates when it coming to dining because it allows for such great variety to be enjoyed. I also think small plates always seem to make the meal more fun! I feel like Tapas generally gets the most attention when it comes to small plates, but undoubtedly, my favorite small plate experience is dim sum.

Dim Sum, a Cantonese tradition, actually translates to “touch of heart” because in Chinese culture it revolves around family gathering to share a meal with good company and conversation. Dim Sum is typically a morning affair, so as a brunch lover, it really speaks to me. After hearing that the best dim sum is found in Hong Kong, I’ve added China to my travel bucket list.

In the meantime, I love to get a big group together and head to Chinatown where everyone makes selections from the carts as they roll by. The bigger the group, the better, as it allows you to get a taste of more dishes! Even as a kid, I have vivid memories of going with my parents and trying new foods. Recently though, while waiting for a table, I wondered if I could make dim sum dishes at home. The answer is yes, and thanks to The Chopping Block's Chef Leah Stuckey, I’m now confident in my ability to make Shrimp Toast, Meatballs with Black Bean Sauce, Chicken Bao and Vegetable Potstickers!

This past Sunday, a friend and I met to take Dim Sum and Then Some at Lincoln Square. I was most excited about learning to make bao – those fluffy buns stuffed with all sorts of fillings, because, well, they’re incredibly delicious! I’m guilty of not being able to walk through Chinatown or pass by a Wow Bao without having one. Good news! It turns out that making bao is a lot less intimidating than I first thought, especially if you’re armed with one of Leah’s grapefruit mimosas during the process!

We first portioned the yeast dough and shaped in into circles.

After making the filling we stuffed the buns which turns out to be a lot easier than I imagined. The dough is a lot more pliable than a dumpling wrapper and doesn’t require being so delicate. The entire process is done in your hand as you fill and then fold the dough towards the center to create a seam.

We then put the buns, seam side down on parchment, and into the steamer basket with about 1-2 inches in between. Leah also told us that cabbage works well to prevent the buns from sticking to the steamer! You want to be sure to leave plenty of room for the bao to expand when they steam, so be sure to not overcrowd them!

They came out looking like some of the best I’ve seen, if I do say so myself.

While the meatballs, shrimp toast, and potstickers were all delicious, the bao were the clear winner in my book. I’m always looking for new ways to get my friends together, and I’m thinking a bao party may be in order. If you’ve got the same idea, here’s the recipe we learned: 

Chicken Bao (Chicken-Filled Buns)

Yield: 16 buns
Active time: 55 minutes
Start to finish: 2 hours, 45 minutes

For the dough:
1 teaspoon active dry yeast
1 1/4 cups warm water
2 tablespoons granulated sugar
3 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons shortening, cut into pieces

For the filling:
2 tablespoons grapeseed oil
1/2 pound ground chicken
3 teaspoons ginger, freshly grated
6 dried shiitake mushrooms covered with hot water until soft, and then finely chopped
2 tablespoons canned bamboo shoots, rough chopped
4 scallions, thinly sliced on the bias
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons cornstarch mixed with 2 tablespoons chicken stock
Sixteen 2-inch squares of parchment paper
Hoisin sauce, for dipping 

1. To prepare the dough, mix together the yeast, warm water and sugar in a large bowl. Allow to sit for 5 to 10 minutes until the yeast begins to foam up, to ensure that it’s alive.
2. Add the flour, baking powder and shortening and mix with a wooden spoon until well combined.
3. Turn the dough out onto a floured surface and knead until it is smooth and elastic, 5 to 6 minutes.
4. Transfer the dough to a bowl and cover with plastic wrap. Allow to rise until doubled in size, about 1 1/2 hours.
5. While the dough is rising, prepare the filling. Heat a sauté pan over medium heat and add the grapeseed oil. Add the ground chicken and sauté, breaking it up with a spoon until cooked through. Add the ginger and cook until aromatic, about 1 minute.
6. Stir in the chopped mushrooms, bamboo shoots, scallions, oyster sauce, soy sauce, sesame oil, salt and cornstarch mixture. Bring to a boil, and stir until the sauce thickens. Transfer the filling to a bowl and allow to cool.
7. Once the dough has risen, remove it from the bowl and divide into sixteen equal-size pieces. Roll each piece into a ball. Cover with a damp kitchen towel.
8. To assemble the bao, place a ball of dough in the palm of one hand. With the thumb of your other hand make a well in the center. Fill the well with about 1 tablespoon of the filling. Seal by gathering the edges together and twisting them closed.
9. Place the buns, seam side down, on the squares of parchment. Use scissors or a sharp paring knife to make a 1/2-inch-deep X-shape incision in the top of each bun. Keep the finished buns covered with a damp towel.
10. Fill a wok or medium-size pot of water with 3 to 4 inches of water and bring to a boil. Set a bamboo steamer over the pot, ensuring that it’s not touching the water. Working in batches, arrange the buns on their parchment squares in the steamer and cover.
11. Steam the buns until they are puffed, 12 to 15 minutes. Add more hot water to the pot as necessary.
12. Place the buns on a platter, and serve warm or room temperature with hoisin sauce. 

If I’ve got you in the mood for dim sum, join the next Dim Sum and Then Some hands-on cooking class on Saturday, September 30, at the Merchandise Mart. But if you can’t wait that long to learn how to make delicious Asian food, you can also try our Vegetarian Thai class on Saturday September 16 at the Merchandise Mart. You’ll wonder why you ever had to leave the house!