Chocolate-filled bao

Not yet rated

Jeremy Pang serves up his delicious chocolate-filled bao recipe, a wonderfully different sweet treat. Selecting chocolates with different fillings will give a fantastic array of results – perhaps try a selection of caramel, white chocolate and dark chocolate. See Jeremy's bao dough recipe to learn how to make the dough for this dish.

First published in 2018
discover more:





  • Steamer


To begin, roll the proved bao dough into a long cylinder, roughly 3–4cm in diameter, then cut the cylinder into 3–4cm thick pieces. Roll each piece of dough in your hands to form a smooth ball
Take a ball of dough and press down firmly with the palm of your hand to form a flattened circle. Select an array of appropriately-sized chocolates to fill your bao with
Run your thumbs and index fingers around the outside of the circle of dough, while pressing down relatively firmly, to make the circle big enough to place a chocolate in the middle
Place the chocolates in the centre of your baos, then hold the dough lightly in the cupped fingertips of your non-dominant hand. Using the thumb and index finger of your dominant hand, start to bring the sides of the dough up around the sides of the chocolate until you are able to close the filled bao entirely
Tightly pinch the dough together at the top of the bao, twisting the dough to close it and maintaining a smooth sphere around the sides
Turn the bao over and place on the work surface, twisted-side down. Cover with a damp cloth and set aside to rest for a further 15–20 minutes
Set up a steamer over a pan of simmering water and steam the baos for approximately 10–15 minutes. Serve warm dusted with cocoa powder
First published in 2018

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

Get in touch

Please sign in or register to send a comment to Great British Chefs.