Dough:
Enriched flour (wheat flour, malted barley 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 pork, green cabbage, gochujang (tapioca syrup, water, brown rice, red pepper powder, salt, alcohol [to preserve freshness], soybean, garlic, onion), green onion, water, onion, red bell pepper, cornstarch, garlic, canola oil, soy sauce (water, soybeans, wheat, salt, alcohol [to preserve freshness]), rice vinegar, ginger, cane sugar, salt, black sesame seeds, white sesame seeds, spice (red pepper flakes, onion flakes, black sesame seeds, salt, white sesame seeds, cane sugar, szechuan peppercorn), sesame oil, chile flakes, chile de arbol.
Contains:
MILK, SESAME, SOY, 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.
