Taste Buds: Bao Bao Buns and Dumpling Soup

(FOX 9) - Stephanie Hansen heads to the Kingfield Farmers Market in Minneapolis to visit Chef Ed Zhang of Bao Bao Buns.

Ed’s passion for bao stems from family recipes passed down by his grandmother. Today, he combines global culinary influences with his Chinese heritage, using fresh ingredients to create fluffy, cloud-like buns stuffed with both traditional and inventive fillings.

After making the rounds at the market, Stephanie visits Ed’s commercial kitchen for a behind-the-scenes look at how his signature baos are made. She learns the detailed technique behind mixing, rolling and folding the dough, including a custom pork, ginger and Asian eggplant creation.

Back in her kitchen, Stephanie demonstrates a quick way to elevate frozen bao buns by simmering them in a rich chicken broth infused with fresh ginger, garlic, soy sauce and chili crisp. Top the soup with a spoon of Ed’s signature chili oil for a smoky, mild kick.

Bao Bao Buns Dumpling Soup

Ingredients

8 frozen Bao Bao Buns dumplings
2 tsp of ginger, grated on a microplane
2 tsp garlic, grated on a microplane
3 cups chicken or vegetable stock
2 Tbsp soy sauce
1 tsp chili flakes
2 Tbsp chili crisp
1 Tbsp sesame oil
1/4 cup diced spring onions
2 tsp sesame seeds

Instructions are available in the video above and here.