Several years ago @caliking
inspired me to make Bao. It took a while for me to finally pull the trigger on a bamboo steamer, but I reluctantly parted with $20 at Sur La Table and brought one home.
I used the the dough recipe from this website: http://www.bbcgoodfood.com/recipes/steamed-bao-buns
, and used leftover pork butt as the base. For a Chinese BBQ sauce I combined hoisin, ketchup, ground sugar and fresh minced ginger.
As as you can clearly see, the twenty YouTube videos I watched on how to wrap bao were of zero help. They don't look the best, but they tasted great and got high praise from the missus.
I did two batches in the steamer and learned a lesson in water evaporation. All of the water boiled away during the second batch and I burnt the bottom of the steamer. Hopefully it's salvageable.
It was definitely worth the attempt. We already have several more ideas on what to fill the dumplings with next time. Here's the finished product (moved from the paper plate):