Kimchi Shrimp Bao Buns

Bao or baozi is a type of Chinese yeast-leavened bun. The dough for these buns can be baked or steamed, wrapped around a filling, or rolled and folded over like this recipe.

Filling for bao buns varies greatly. In China, char sui pork, sweet bean paste, or pork belly are most often used. In America, bao buns are filled with almost anything you can think of. This recipe pairs mild-flavored steamed buns with sweet sautéed shrimp and spicy cucumber-carrot kimchi.

Traditionally bao is made with rendered pork fat instead of butter. If pork fat is readily available in your area, by all means, use it. It will add a lot of flavor to the buns. To render pork fat yourself, cut hard white fat into small cubes and place it in a pot with a little water. Cook it on low until all of the fat has rendered out and any solids are crispy. Strain and cool the fat before using.

The buns are fairly easy to make but are a little time-consuming. Check out the video above for instructions. When rolling out the balls, make sure to coat the dough with a layer of oil. The oil keeps the two sides separated during cooking. The thickness of the dough, I feel, is a matter of preference. I like a thinner bun so that I can taste more of the filling. You may prefer a thicker bun. Just keep in mind the dough will puff to almost double it’s size during cooking.