7th May 2021

We had some leftover Char Siu pork and peppercorn beef so I thought I would try to make some stuffed bao today.  I made my old faithful bao recipe and then after the poring put a spoonful of the meat inside and then sealed them.  They were really really gorgeous although we all agreed the pork was better than the beef.  In some places my dough was a little thin so you could just see there was filling but for a first attempt I was pleased at how they turned out.