Dough:
Enriched flour (wheat flour, malted barely flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, cane sugar, high heat milk solids (nonfat milk solids), canola oil, yeast (yeast [saccharomyces cerevisiae], sorbitan monostearate), baking powder (disodium dihydrogen pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate).
Filling:
Ground beef, ketchup (tomato concentrate made from vine ripened tomatoes, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [color], powdered cellulose added to prevent caking), dill pickle relish (cucumbers, water, vinegar, salt, contains less than 2% of calcium chloride, lactic acid, malic acid, xanthan gum, potassium sorbate [preservative], alum, natural and artificial flavors, polysorbate 80, dehydrated garlic, turmeric extract [color]), onion, yellow mustard (organic grain vinegar, water, organic mustard seed, sea salt, organic turmeric, organic paprika, organic spices), salt.
Contains:
MILK, WHEAT
How do I eat a bao?
Bao is the perfect portable finger food! Simply peel off the paper and take a mouth-watering bite. The convenient nature of bao makes it the perfect on-the-go snack or meal.
Do I dip my bao in sauces?
The filling within each Bao should be distinct enough to stand on its own. Bao are not traditionally dipped in sauces.
Is this the same thing as a dumpling?
While Bao is sometimes compared to Asian style dumplings, they differ significantly in texture and preparation. The addition of yeast to Bao dough gives it a more bread-like consistency than dumplings, and it tends to be slightly sweeter, larger, and holds more filling.
What is a Bao?
Soft, fluffy dough filled with savory or sweet flavors and steamed to perfection.
