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The first time making this, the filling turned out fairly dry. My mother’s actual phrases the place “good flavour but kon jang jang (in cantonese, it means dry)”. I could not agree together with her extra. 3. I added oil. My goal is to have a barely soggy inside wall of the bao skin. I have additionally changed the cabbage with yam beans to give it extra texture. Exactly what I envisioned it to turn out. 1. Prepare bao dough.
2. Prepare filling. Chop garlic, ginger and scallion finely. Cut yam beans. Add all substances collectively and combine until combined. Weigh forty grams of meat each and roll into balls. Keep refrigerated till wanted. 3. When dough is ready, divide into 50 grams portions. You might need some extra. When you shouldn’t have a weighing machine, simply equally divide into eight equal portions. 4. Use a small rolling pin to flatten the dough right into a circle.
Skinny out the edges greater than the center. Dough needs to be about thirteen cm in diameter in order that it could comfortably wrap the filling. 5. Put a chunk of meatball together with a piece of egg onto the rolled-out dough. Pleat the dough by pressing the dough together between your thumb and forefinger. After filling is completely wrapped, twist it to seal the bao.