German-Chinese fusion may sound strange, but when pillowy pretzel buns meet bao, and mustard-slathered roasted pork meats char siu, it works. Chinese hot mustard, sesame paste, and honey make a flavor-packed change-up from the traditional char siu sauce, while a special Chinese bread-making trick makes the pretzel buns even more moist and tender. It's impossible not to love this Deutsch version of a Dim Sum classic.
'bao' on Serious Eats
Chinese-style steamed buns stuffed with tempura-fried simmered king oyster mushrooms and an agave-miso mayonnaise.
Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts.
West Village spot BaoBQ specializes in a super affordable spread of Vietnamese street eats, including fun-sized steamed buns. Banh mi and lunch combo meals aside, the bao make an enticing appearance on the rather long-winded menu. At three dollars a pop, you can get a few, with room to spare for a side or two.
If you're not familiar with Eddie Huang's Spicy-Sweet Fried Tofu Buns from BaoHaus, it's sort of like the Taiwanese Hamburger (AKA gua bao). Huang serves seven varieties of bao at BaoHaus, and Andrea Nguyen, author of Asian Tofu is partial to the Uncle Jesse. The soft bun is filled with fried tofu, crushed peanuts, cilantro, and a more sweet than spicy chile sauce.
[Photo: Kathy Chan] At the recently opened Golden Steamer on Mott Street there are many, many baos. Most for only $.70 apiece. Start with a savory—perhaps the sausage or pork and vegetable bun. But make sure to finish with...