How to reheat our baos.
Our steamed baos are fully cooked before they are frozen.
To reheat, you’ll need a metal or bamboo steamer.
Alternatively, you can panfry to reheat. For panfrying, you’ll need a nonstick pan with a lid and any high-heat cooking oil (such as canola, grapeseed or avocado oil).
Steaming:
Your baos come with a parchment square, but if you lose it, just line your steamer with parchment paper. Alternatively you can set your baos on cabbage leaves or carrot coins.
Bring your steamer to a boil and add your baos in a single layer. Turn the heat to medium and steam for 10-15min or until the inside is piping hot.
Watch out when you serve them, the filling is usually very juicy and hot!
Frying:
Add 1-2 Tbsp of oil to a cold pan, just enough to cover the bottom. Turn the heat on to medium high.
Brown one or both sides. (The baos should sizzle when they hit the pan. If you don’t hear the sizzle, continue heating the oil for another 30-60 seconds, then try again.)
Once golden brown, add 1/4 cup of water and cover with a lid. Turn the heat to medium-low and let steam for 5-7 minutes or until the water is absorbed.
Watch out when you serve them, the filling is usually very juicy and hot!
How to store our steamed baos.
Our baos are fully cooked before frozen. When you take them home, put them promptly into your freezer. It’s not necessary to thaw them before cooking.
If you plan on hoarding your bao for a long time, we advise transferring them to an airtight container such as a freezer bag. They can last up to 1-2 months.