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[quote=Anonymous][quote=Anonymous]Oh I love these! They are time consuming, but not difficult to make. I started with this recipe - https://www.theguardian.com/lifeandstyle/2017/oct/14/mushroom-bao-recipe-chinese-bun-meera-sodha-vegan My kids love them so I have since started adding egg to the dough, to add some additional nutrition. I remember seeing on some Asian food blogger's site that she uses frozen biscuit dough in a pinch, too. The name escapes me.[/quote] Please don’t with the egg and biscuit dough unless you’re making a hot pocket, not a bao. -Chinese person [/quote]
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