Anybody tried making Bao before? There's a food kiosk in the 900 N michigan ave mall in Chicago called Wow Bao that sells the things, I had never had them until a few years ago. Amazing, and they freeze really well, apparently.
I found this recipe:
Seems like a good filler would be pulled pork with sriracha.
Being a big fan of Asian cuisines, I've made Bao a number of times...pretty simple and not really any different than making any other type of bread, really, except for the stuffing and the steam cooking.
My favorite Bao at Mei Lai Wah in New York's Chinatown is the "Big Bun" (sometimes called 'Gai Bao' or 'Dai Bao')...a lump of ground pork, some dark meat chicken, half of a hard boiled egg, a section of steamed Chinese Lap Cheong sweet sausage, and a bit of savory gravy, all wrapped up in a slightly oversized (compared to most) Bao. Truly amazing stuff, and for many years, my favorite lunch in NYC.