Seremban Shao Bao (Chinese BBQ Pork Buns)

To store leftover Seremban Shao Bao, allow them to cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. For longer storage, consider freezing them. Wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply steam or bake until warmed through.

Yes, you can easily adapt the Seremban Shao Bao recipe to be vegetarian-friendly. Substitute the chicken with a mix of finely chopped mushrooms, tofu, or a variety of vegetables like bell peppers and carrots. Use vegetarian oyster sauce or soy sauce to maintain the flavor profile. Just ensure to season the filling well to enhance the taste.

Seremban Shao Bao pairs wonderfully with a variety of side dishes. Consider serving them with a light cucumber salad, steamed bok choy, or a spicy dipping sauce made from soy sauce and chili oil. For a more substantial meal, you can also serve them alongside fried rice or noodles.

To achieve the perfect dough consistency for wrapping your Seremban Shao Bao, it's crucial to control the amount of water you add. Start with the recommended amount and knead until the dough is soft but not sticky. If the dough feels too dry, add a little more water, a teaspoon at a time. Resting the dough for at least 30 minutes will also help improve its elasticity and make it easier to work with.

If you don't have ghee on hand, you can substitute it with unsalted butter or vegetable shortening. Both options will work well to create a flaky crust. If you're looking for a dairy-free option, coconut oil can also be used, but it may impart a slight coconut flavor to the buns.