Chinese Bao | 中華万頭

Chinese Bao | 中華万頭

Chinese Bao | 中華万頭
Chinese Bao | 中華万頭
Chinese Bao | 中華万頭

The Chinese call it the ‘baos’, the Japanese call it the ‘niku (meat)-man(bun)’ which you find at any China town or Chinese restaurants. If you walk the China Town (Yokohama) of Japan, Chinese Pork Buns steaming in front of shops seem to attract not only tourist…but a lot of hungry people!!!!

It is not a difficult recipe to make at home. The filling can be changed to each household’s taste and favorites;  meatless, vegetarian or seafood; the tip is to make the filling as if it a dish on it’s own but slightly salty so it blends well with the dough when married.

You can also freeze the buns for later it 8 is too many to eat all at once!!!

肉饅は冷凍庫に入っていると重宝します。

日本人であれば肉饅の中身はご存知の通り。

ま、しいて言えば餃子の中身に近いのですが肉を減らし野菜や海鮮を多めに調合しても美味しい肉饅ができあがります。

  • 干し帆立入り
  • 干し椎茸とウズラのゆで卵
  • 豚の角煮

とかを入れても高級肉饅の出来上がりです。

冷凍保存も可能ですので一度に多めに作っておくのもとっても便利です。

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