Long time chopped pork with a bit of ginger and mushroom wrapped around a pastry. This is a signature dimsum from the sibling’s dimsum house. When making this bao, the siblings changed the form factor as compared against traditional baos. Upon steaming the juicy meats are cooked to perfection, while all juices from the filling is entrapped. This bao should not be eaten with fork and knife, but with chopsticks in order to fill the juice and filling melt in your mouth!
Fill a pot with water. Make sure that when the steamer is inserted, the water level is below the steamer, so that the dimsum does not come in direct contact with water upon steaming. Put in the steamer with the dimsum and bring the water to boil with lid on. From the moment the water is boiling, wait 7 minutes and the dimsum is ready. Add more water into the pot, should all the water be evaporated during steaming.