Prepare Steamed Bao Buns as directed; do not roll 2-1/2-inch rounds into 4-inch rounds. Instead, use a rolling pin to gently roll each round once from front to back of roll to create an oval. Fold ovals in half and place on flatted muffin cup paper liners. Let rest in warm place 30 minutes; transfer buns on paper liners to bottom of steamer basket and steam as directed.
You've just made these yummy Steamed Bao Buns—now stuff them with this delicious sweet-and-spicy Korean BBQ Pancetta Bao Filling!
Servings and Ingredients
|1 recipe Steamed Bao Buns|
|2 (5-oz.) pkgs. Culinary Tours diced pancetta|
|½ c. Korean BBQ & marinade sauce|
|4 large green onions, sliced|
|¼ English cucumber, thinly sliced|
|1 carrot, peeled and julienned|
Things To Grab
- Rolling pin
- Biscuit cutter
- Muffin cup paper liners
- Baking sheet or tray
- Large saucepan
- Steamer basket or wire rack
For filling: Cook pancetta in a medium skillet over medium-high heat 6 to 8 minutes or until golden and crispy; drain on paper towels. Wipe skillet clean with paper towels. Return pancetta to skillet; add BBQ sauce and cook until thickened and bubbly.
To serve, spoon 2 tablespoons pancetta mixture in the middle of each steamed bao. Top bao with green onions, cucumbers, and carrots.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 35mg
- Sodium: 1420mg
- Total Carbohydrates: 65g
- Protein: 13g