Bao Buns

 These aren't too hard to make but they do take a bit of time and require a steamer. This recipe is for the Ninja Foodi Deluxe but you could steam them in a electric pressure cooker or steamer basket on the stove. You may have to adjust times and methods accordingly. 

There are probably a ton of different fillings you could use as well but I am including my favorite hoisin pork filling.

Place 1/2 cup hot water (105 degrees) in bowl. Sprinkle 1 package of yeast on top. Let sit 5-10 minutes.

In a large bowl, combine:

 3 cups all purpose flour

3 Tablespoons sugar

1/2 teaspoon baking powder

Warm 1/2 cup milk to 105 degrees and add 1 Tablespoon of oil. Mix with water and yeast.

Make well in flour and pour in wet ingredients. Mix slightly.

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Turn onto floured surface and knead and add flour to surface until smooth and elastic.

Put into an oiled bowl, flip dough, and cover with a towel.

Place in the oven with a shallow pan of boiling water on the rack below. Let rise for 45-60 minutes or until about doubled in size.

While the dough is rising, prepare your filling.

Brown some ground pork in a skillet. Make sure to break it up into small pieces for your filling. You don't want big chunks of meat. 

After it is cooked, add in some hoisin sauce (or sauce of your choice). You want the meat covered but not wet.

After the dough has risen, punch it down and knead a few times on a lightly floured surface.

Then divide the dough into 24 equal pieces. 

Roll each piece into a circle. Don't roll it too thick or too thin.

Place the dough in your hand and place a bit of pork filling in the middle.

Bring the edges up and pinch and pleat all the way around. Then twist it a bit at the top to seal.

Then place the bun into a standard-sized silicone muffin "paper".

You can double stack these on the racks but don't do more than 6 on each layer.

Fill the bottom of the pot with 1-2 cups of boiling water. And place the rack inside the pot.

If you are doing a double layer, steam the buns for 14-15 minutes. 

If you are doing a single layer, place them on the taller rack and steam for 12-13 minutes. 

I tried this recipe with the pressure cooking lid and the Ninja glass lid. I found they did not steam correctly with the PC lid, even on vent. I would suggest buying the Ninja lid or even finding a glass lid that fits the pot for this recipe.

Start with the lower time and carefully remove the lid as soon as the timer stops. Remove one of the buns with tongs and let sit for about 30 seconds. Try removing it from the silicone mold. If it sticks and doesn't want to come out, put it back, put the lid back on and steam for another 1 minute. Check again the same way. Mine have never taken more than the extra minute.

Eat these right away. 

You can also chill them for the next day or then freeze them. 

To reheat, place frozen or leftover bun on a glass plate and cover with a damp paper towel. Microwave for about 1 minute or until heated through. You can also steam them again from frozen in the Foodi for 5-6 minutes or until heated through. 

Ninja Egg Cups

 I love mini egg bakes! And the Ninja makes them so easy to do, I even made them while camping for our anniversary! 

Now that I've made them again at home, I decided I'd better post my recipe before I forgot how I did it. Disclaimer- this is really more of a method than a recipe. :) 

First make your eggs however you would prepare them for scrambled eggs. Just beat some eggs and milk together and season with salt and pepper. For 6 standard sized muffin cups, I used 3-4 large eggs with some milk.

Then cut up whatever you want in your egg cups: peppers, onions, mushrooms, bacon, ham, sausage... Cut it up pretty small because your cups aren't very big.

I sauté my fillings to get rid of any extra moisture in them (especially mushrooms and ham).

Pour 1 cup of water into your Ninja Foodi. Place silicon muffin cups in round baking pan on rack. Spray your cups with non-stick baking spray. I suppose you can also use a silicone egg cup mold but I don't have one of those... :) 

Fill your cups with some shredded cheese and your filling. Don't put too much in them.

Pour egg mixture into cups and fill them to nearly the top. Then carefully lower them into the Foodi on the rack.

Place glass or pressure lid on Foodi. If using pressure lid be sure it is on vent. Steam for 12 minutes.

Be careful when you remove the lid not to get too much water on top of the egg cups. Test them with a knife in the centers. If they come clean, they are done. 

I like mine a bit drier, so I lower the Air Crisp lid and bake them for 4 minutes at 375. 

Remove the rack from the Foodi and let them cool for a minute or so before you remove them from the cups...