I once wondered what it would be like to cook a bao (a steamed bun) like you would a pan-fried dumpling. I entertained the idea for a while trying to figure out how it would work and followed my instincts and went for it. I didn’t get too far until my mom told me that pan-fried baos are an actual thing and popped all my dreams of being a hybrid dumpling-bao visionary. Chances are unless you’ve traveled to Jiangnan or Shanghai China, you’ve probably never had these pan-fried pork buns here in Montreal – no one makes them here… but now YOU can!
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