Wednesday, 9 September 2015

Bao Dumpling Dough

This dough is fun to work with and build the little parcels. The slightly sweet dough goes well with savoury or sweet fillings.


  • 7g quick action yeast
  • 350g plain flour (not strong)
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • 1 tbsp dried milk powder
  • 2 tbsp vegetable oil
  • 200ml warm water


  1. Cut 32 squares of greaseproof paper, about a couple of cm on each side.
  2. Place all the ingredients in a bread maker and put onto the pizza dough setting. If you don't have a bread maker then mix all the dry ingredients be fore slowly adding the liquid, then work the dough until it stops being incredibly sticky and finally leave to rest in a warm place for 30 minutes (a bread maker does make things far easier).
  3. Dust a surface with a bit of plain flour and use some to coat your hands.
  4. Divide the dough into 32 balls and lay out on a surface.
  5. Leave to rise for a couple of minutes (but not too long as then they'll dry out).
  6. Use your fingertips to press each ball into a 3 inch wide circle.
  7. Place the circle on a square of paper and then place about a tablespoon of filling in the middle.
  8. Use your fingertips to draw the edges up to the middle and pinch together.
  9. Transfer to a tray and leave to rise for 30 minutes while you make the others.
  10. When ready to eat, steam for 10 to 12 minutes. You don't have to remove the paper before placing in the steamer.

Make 32 bao.

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