Uploaded May 2023 | Updated September 2026, 17 hours ago
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Bao are fun, because the delicious ingredients are hidden within. These ones are especially easy to make because the ingredients are solid during the forming process. We use ham, but it would also work to use a thin layer of uncooked breakfast sausage, or already-fried bacon.
To make sure all the different components will stack up together cleanly, we started by figuring out what the dimensions of our cheese would be, since we used individually-wrapped slices of American cheese. Once we knew what the dimensions of the cheese slices will be, we cut pieces of ham and of omelette.
Be sure to make the bao dough at least an hour in advance. Make, portion and then freeze it far in advance if desired. The two-egg omelette we made during the video could have made up to 10 breakfast bao, if fragments of omelette were combined to form a whole.
Makes enough for 5 people, roughly 10 bao.
Equipment:
• an appropriate number of bao-dough balls for the desired number of bao
• greased sheet pan for holding raw dough/bao
• small skillet for cooking the omelette
• wide rondeau for fry-steaming bao
Ingredients:
6-10 balls dough
2 ea eggs
1 ea ham steak one or more 1/4” thick slices of ham
3-5 slices American cheese feel free to substitute something else
Procedure:
1. In the small skillet, make a tiny omelette. About halfway through, lift the edges and let wet egg run underneath, in order to improve the fluffiness of the omelette. Once it is done, let it cool on a cutting board.
2. Heat up the rondeau or dutch oven and grease it with a little bit of oil.
3. Cut squares of egg and of ham to match the squares of cheese you plan to use.
4. One by one, stretch out each dough ball like a tiny pizza crust. I find that this works without a board or pin, just stretching by hand.
5. Place a stack of egg-cheese-ham in the center of a circle of dough. Fold opposite sides over to the bottom, and then the other two opposite sides over. It is not clear to me whether it is better to wrap them to the top or the bottom on the second fold.
6. Keep the filled bao on a greased sheet pan.
7. Especially if you’re using raw sausage, the meat side should go down into the hot pan.
8. Let the bao toast for a few minutes at medium heat.
9. Add about a quarter-cup of water and immediately put a lid on the pot.
10. Allow the bao to steam for 7 minutes.
11. Remove the lid and allow the water to boil off.
12. If the bao still need to become toasty on the bottoms, let them cook a bit longer until they get the color you want.
13. Enjoy immediately but be careful of the molten cheese!
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Bao are fun, because the delicious ingredients are hidden within. These ones are especially easy to make because the ingredients are solid during the forming process. We use ham, but it would also work to use a thin layer of uncooked breakfast sausage, or already-fried bacon.
To make sure all the different components will stack up together cleanly, we started by figuring out what the dimensions of our cheese would be, since we used individually-wrapped slices of American cheese. Once we knew what the dimensions of the cheese slices will be, we cut pieces of ham and of omelette.
Be sure to make the bao dough at least an hour in advance. Make, portion and then freeze it far in advance if desired. The two-egg omelette we made during the video could have made up to 10 breakfast bao, if fragments of omelette were combined to form a whole.
Makes enough for 5 people, roughly 10 bao.
Equipment:
• an appropriate number of bao-dough balls for the desired number of bao
• greased sheet pan for holding raw dough/bao
• small skillet for cooking the omelette
• wide rondeau for fry-steaming bao
Ingredients:
6-10 balls dough
2 ea eggs
1 ea ham steak one or more 1/4” thick slices of ham
3-5 slices American cheese feel free to substitute something else
Procedure:
1. In the small skillet, make a tiny omelette. About halfway through, lift the edges and let wet egg run underneath, in order to improve the fluffiness of the omelette. Once it is done, let it cool on a cutting board.
2. Heat up the rondeau or dutch oven and grease it with a little bit of oil.
3. Cut squares of egg and of ham to match the squares of cheese you plan to use.
4. One by one, stretch out each dough ball like a tiny pizza crust. I find that this works without a board or pin, just stretching by hand.
5. Place a stack of egg-cheese-ham in the center of a circle of dough. Fold opposite sides over to the bottom, and then the other two opposite sides over. It is not clear to me whether it is better to wrap them to the top or the bottom on the second fold.
6. Keep the filled bao on a greased sheet pan.
7. Especially if you’re using raw sausage, the meat side should go down into the hot pan.
8. Let the bao toast for a few minutes at medium heat.
9. Add about a quarter-cup of water and immediately put a lid on the pot.
10. Allow the bao to steam for 7 minutes.
11. Remove the lid and allow the water to boil off.
12. If the bao still need to become toasty on the bottoms, let them cook a bit longer until they get the color you want.
13. Enjoy immediately but be careful of the molten cheese!
Music: bensound.com/royalty-free-music
