Bao buns using fridge biscuits??

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often more economical.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Save a little bit of cooked chicken from a previous recipe for the bao experiment.

Season the chicken with hoisin sauce and gochujang, then mix in sweet and tangy rice vinegar.

Let the chicken mixture sit while preparing the buns.

Steam the Pillsbury biscuits for 10 minutes using a bamboo steamer or any normal steamer.

Flatten the biscuits by hand to prepare for steaming, deciding whether to fold them before or after steaming.

Place the flattened biscuits in the steamer, layering them with wax paper to prevent sticking.

Set a timer for 10 minutes and steam the buns.

After steaming, check the buns for doneness and note that some may stick to the paper.

Stuff the buns with the seasoned chicken and julienne carrot.

Taste the finished buns and comment on their light, puffy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens