Thanksgiving Leftover Bao Buns

I have made these for the last 3 years as a way to reuse my thanksgiving/ sides, and topped with chili crisp, it's perfection. It's fluffy and slightly sweet milk bread bun and savory thanksgiving filling is what makes me keep repeating this recipe.

This recipe is inspired by fall trips to NYC to this amazing restaurant in china town. It's called Mei Lei Wah (https://www.meilaiwah.com/) and their famous pork bao buns/ pineapple bao buns keep us making the trip. A few years ago I had the idea to try and make my own, and after finding a solid milk bread recipe, some great thanksgiving side variation ideas, the flavor baby was born.

Milk Bread Bao

1. 1/2 cup heavy cream

2. 3/4 cup whole milk

3. 1 egg

4. 3 1/2 cups all purpose flour

5. 2 1/2 tsp active dry yeast

6. 1 1/2 tsp salt

Egg wash: mix one egg with 1 tablespoon water

Make the dough:

1. In the bowl of your stand mixer, mix in ingredients in order listed above. Fitted with dough hook, mix for 15 minutes on low until a smooth ball forms. It should be smooth and elastic, and should not stick to the sides. You can add some flour, a tablespoon to start, just until it pulls away from the sides of the bowl. Cover with plastic wrap for first rise. Keep in a warm place until doubled in size. This usually takes 90 minutes to 1 hour.

Assemble your filling:

1. Here's where things get fun because it's really dealer's choice. The day after thanksgiving, whether you cooked or were able to get some bomb leftovers, you have everything you need for this recipe.

2. Chop up some light and dark meat turkey (about 1 cup) , set aside.

3. Divide some mac and cheese, and/or green bean casserole, and/or creamy au gratin potatoes, really whatever leftover sides you have.

4. Set aside gravy and cranberry sauce from night before.

Fill the Bao Buns:

1. After your dough has doubled in size, line 2 baking sheets with parchment paper. Punch the air out of the dough and transfer onto a floured surface. Knead for 5 minutes and shape into a long tube.

2. Cut into 18-20 equal balls.

3. Roll each one out flat, leaving the center a little bit thicker to hold the filling.

4. Spoon about a tablespoon of desired filling combinations in, and seal shut. I use a pinching/ crimping method. (it'll be seam down anyway so it doesn't have to look nice) Repeat until all buns are filled, and seal/seam side down on parchment paper-lined cookie sheet.

5. Cover and let rise 1 hour.

Bake and Enjoy:

1. Preheat oven to 350

2. Use egg wash see ingredients in 'milk bun' section above

3. Brush each bun with some egg wash

4. Bake for 15-18 minutes and transfer to cooling rack

   
   

   Best served warm with chili crisp