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Mommy's Gourmet brand bao

I've bought these a couple of times now and really like them. They're in the refrigerator section, near the noodles in the back at the Malden HK Market. So many times, the dough in frozen ones is a bit dry, even if I heat them up in a steamer. But the Mommy's brand dough is nice and fluffy -not dry at all - and the filling is tasty. My favorite one is the roast pork, which has a sweet, dark sauce; the kimchee bao are pretty good too but the filling is more like a meatball texture and the buns tend to be a little soggy on the bottom from kimchee juice. I'm looking forward to trying their other fillings (they only had the pork ones today at HK Market).

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  1. thanks for that info. the Fuloon owner told me that that market sells good frozen black sesame paste filled dumplings (dessert).

    5 Replies
    1. re: opinionatedchef

      We tried those sesame filling dumplings at Fuloon one time and loved them. Then I found them at HK Market, but honestly, they're too dangerous for me to buy them often - I would eat them everyday :-)

        1. re: opinionatedchef

          hmmm since you enjoy the black sesame dumplings, I'm thinking that you might also like the black sesame-filled mochi (if you haven't already discovered them). They're in the refrigerated section too, are rectangular (about 2 cm X 10 cm) and covered in black and regular brown sesame seeds, sold in a pkg of 6. The key thing is to make sure that they are fresh - poke the package to check that they are soft. Dried-out mochi are not a good thing.

          1. re: gimlis1mum

            ha! this is funny. i was just thinking of posting this to YOU!>>
            If you like those dumplings, you might like to try mixing ground black sesame seeds (package from oriental store) with vanilla or green tea or coffee ice cream/frozen yoghurt. (No need to make a sweet paste because the ice cream is sweet enough as it is.) Works really well! i have it in my mind to try black sesame paste in croissants or some type of cookie or bar; i haven't figured it out yet. Maybe black sesame shortbread....

            and thank you for the mochi details!

            1. re: opinionatedchef

              That is funny! and mmm mmm black sesame ice cream. I haven't played around with the stuff at all but all your ideas sound yummy.

    2. mum, i was just wondering- why settle for the frozen ones? why not buy a bunch of fresh ones (that you love already) in chinatown and then freeze them for future convenience? but maybe you alrdy do that and you just inconveniently ran out of your good stash...... I myself love the baked pork bao but they never have enough filling for my taste. I wish I could commission some chinese bakery to make me a 'big' batch with twice as much filling ,and then I could freeze them, but a) they prob wouldn't do it and b) i speak none of the chinese languages.

      11 Replies
      1. re: opinionatedchef

        ahhh, I would if I was able to get to Chinatown as often as I liked. Very young, hyperactive children do not mix well with subways and crowded streets :-) I've tried making bao at home but had the same problem with dry dough - the flavor was OK, as was the texture on the inside, but the exterior was dry. I should probably post on Home Cooking to ask for advice.

        (Just to be clear - the young hyperactive children are my kids, not me. lol).

        1. re: gimlis1mum

          LOL! My kids are young and active, but a bunch of steamed baos simmers them down and brings silence to the table ASAP.

          These sound tasty, but Malden is a little out of my way. Could I trouble you to fish your package out of the freezer and tell me whether the roast pork ones contain eggs, milk, nut or seafood ingredients? (one of my kids has allergies) Also interested in same for the sesame dumplings if you have any on hand.

          1. re: little.tiger

            heheh...the kids will sit still for the bao, but not the trip to get them! The bao are long gone, I will go back and get some more next week to check on the ingredients for you. (The SACRIFICES I will make for another Chowhound).

            If another HK market is more convenient for you (Allston, maybe?), they may have the same brand of bao.

            The mochi were finished this evening (guilty) and the pack was on top of the trash pile. Here's the ingredient list:Maltose (cereal containing gluten), sesame paste (sesame, red bean, peanut, sugar, glucose, emulsifiers), sugar, glutinous rice powder, sesame, sorbic acid.

            I'm a little surprised about the maltose/cereal containing gluten part. A firend of mine is gluten intolerant but she can eat these with no problem. Maybe they mean that the maltose was extracted from a gluten-containing grain?

            ETA: duh, I just realized that you asked for the ingredients of the dumplings, and I gave you this list from the mochi. Darn, I will jsut have to get some of the dumplings when I get the bao. SACRIFICES.

            1. re: little.tiger

              Took me all week to get there!

              Sesame rice balls: ingredients (they had several bands, I bought the one that's in a package with an orange and purplish label - Laurel's brand - since I think that's what I bought before, and enjoyed): glutinous rice, sesame powder, peanut powder, soybean oil, sugar, water. Allergen information lists soybean and peanuts.

              Mommy's roast pork bao: dough (enriched bleached wheat flour, water, sugar, soybean oil, potato starch, baking powder, yeast. Filling: pork, MSG, soy sauce, cornstarch, sugar, pineapple juice, tomato paste, salt, honey, sesame oil, vinegar, black pepper, red #6 (I was surprised since the pork is not really red in color, like when you make BBQ pork).

              They had a good variety of bao stocked today, I tried some that are labeled pork with dried marinated mustard (I assume that means mustard greens?). The filling is tasty - bits of pork in a salty brown sauce. It's not a sweet sauce like the roast pork ones. I also got some pork and chive ones but we could only eat so much for dinner - I'll have to report back later:-)

            2. re: gimlis1mum

              well, after a trip into Chinatown the other day,to compare various bakeries, i will suggest that when you DO make it in there, the ones at Winsor are superior in their filling than all the others i've tasted. some day you could order a huge batch and go in and pick up. theirs are smaller than usual; 3 to an order, but very filling-full.the pork is sliced, not chunked.

              IF either of you live near me (winchester) and you want me to get you some next time i go in, just write me (see my member pg) and i'd be more than happy to help. My Love is perfectly willing to oblige, as a team (we're both retired now.)

              1. re: opinionatedchef

                That's very sweet of you! I'll send you an email.

            3. re: opinionatedchef

              maybe you can "overstuff" the baked ones with some diced char siu (ask for the "fat" char siu from Hong Kong Eatery, for example. I think it's not really fat, but soft tendon). Winsor's baked ones (weekends only) seem to have improved a bit lately, less sauce and more meat.

              1. re: barleywino

                now THIS is what I call helpful! I will do just that, so thanks so much for the specific details!
                btw, do you know the word for baked instead of steamed? they gave me steamed last time, though i thought i said baked.....

                1. re: opinionatedchef

                  Sorry, I usually just say "baked", but they (winsor) do sometimes get the orders wrong, at least this one skinny waiter there does...

                  1. re: opinionatedchef

                    baked = gook . That's how how would pronounce it. gook char siu bao. My dad likes that type, so he always makes sure I know how to order. :)

              2. just out of curiosity, what # , from 1-10, would you give the frozen ones you like and the ones from Ctown you got recently?

                2 Replies
                1. re: opinionatedchef

                  Arrrrgh that's comparing apples to oranges - I think that the ones from the grocery store can't really compare to the fresh ones from CTown. For a mass-prepared bao, Mommy's is the best that I've tried because the bread has consistently been soft and not dry. So far we've liked all the fillings that we've tried, with roast pork and pork & leek as our favorites. I also like the small size of the grocery-store ones: it works well for the kids, and I can have several at breakfast.

                  But if I really had to put 'em on a scale...I'd say that a typical frozen bao is a 3, Mommy's is a 5, and the Ctown ones a 7 or 8. I can't say that they're a 10 because the sample size is too small - must do more research myself :-)