These soft steamed buns filled with duck, hoisin sauce & vegetables are ready to eat in just under a minute.
The first bao we ever served in our restaurants used a fluffy pancake like bun we folded around the filling. They looked & tasted beautiful, but made a mess when you ate them.
We thought this was a problem without a solution. Afterall, some things are just messy, the taste was worth it.
That was until a winter trip to Tokyo, where we saw clear steaming chests filled with hot snacks dotted all over the city. There was one thing in particular that caught our eye; a perfect round bao bun called a Nikuman.
When making a Nikuman the dough is folded & sealed around the filling before being steamed. This locks in the flavour & means you can confidently eat the bun with one hand. Same incredible taste, no mess. Our transition was swift.
wheat [gluten], soya, sesame, molluscs
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