This bao together with siu mai are among the best seller dimsum. It takes the dimsum handcraft to its extreme - but we love the challenge. Taking several days to make, first we marinated the pork with our homemade sweet soya sauce. Then the marinated pork is slow cooked for a long time making up the filling. The dough making up the pastry was raised twice, and we pre steamed it in order to assure that the quality of the pastry meets our standard.
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.