The Abridged version:
- Cooking In Season writer Zoe B. Soderstrom whipped up the recipe for these Thanksgiving leftover bao.
- Inspired by Sacramento’s Chinese restaurants, these dumplings are filled with remaining turkey, cranberries, stuffing, gravy and mashed potatoes.
- They’re meant to be assembled as a communal Black Friday activity with family or friends.
This is Cooking In Season, a biweekly series from local recipe developer Zoe B. Soderstrom that usually uses seasonal produce available at Sacramento-area farmers markets. This edition makes use of Thanksgiving leftovers rather than asking cooks to buy more food.
One thing I’ve always loved about the greater Sacramento area is the access we have to phenomenal Chinese restaurants.
From the city’s iconic and beloved Frank Fat’s, located right near the Capitol (a featured spot on Abridged’s own list of Sacramento’s iconic restaurants) to Journey to the Dumpling in Midtown and Elk Grove to Yang Kee Dumpling further north and west, it’s not hard to find an incredible spread.
This time of year, I’ve found myself craving two things: bao in all its forms — from baozi (stuffed steamed buns) to xiaolongbao (soup dumplings) — and time well spent with family and friends. Depending on the day, the bao might come first (kidding, of course).
This Thanksgiving leftovers creation comes directly from that craving. It’s a recipe meant to satisfy the need for warm, soft bao while also doubling as a shared kitchen project and communal time. Making them alone can be therapeutic, but when each person takes on a task — rolling, filling, pleating, steaming — the process becomes faster and more fun.
Measure the dough, but don’t overthink the filling. Use what’s left, mix and match, get creative. That’s the magic of these: perfectly imperfect is the goal.
THANKSGIVING BAO
Makes 12 bao
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Bao, more specifically baozi, are yeast-leavened filled buns that trace back to China’s Three Kingdoms period around the 3rd century. Traditionally steamed until white and glossy, they’re soft, fluffy and typically filled with meat — most often savory pork, frequently combined with cabbage, mushrooms and chives.
In this version, we’re repurposing our Thanksgiving leftovers into an unexpected baozi filling that feels familiar yet entirely new. Think of it as Thanksgiving dinner wrapped in a soft, pillowy bun.
Ingredients
For the Dough
2 cups (308 g) all-purpose flour
1 teaspoon (3 g) instant yeast
1 tablespoon (15 g) granulated sugar
1 teaspoon (3 g) baking powder
1 teaspoon (4 g) kosher salt (like Diamond Crystal)
1 ½ tablespoons (21 g) neutral oil
1 ½ cups + 2 tablespoons warm water
2 tablespoons (30 g) whole milk
For the Filling
¾ cup finely diced leftover turkey
¾ cup leftover stuffing
¾ cup leftover mashed potatoes
¼ cup leftover cranberry sauce, plus more for serving
¼ cup leftover gravy, plus more for serving
Instructions
Step 1
In a large mixing bowl, whisk together the flour, yeast, sugar, baking powder, salt and neutral oil. While stirring, slowly stream in the water, followed by the milk. Once a round of dough forms, transfer the dough to a clean work surface and knead until soft and pillowy, about 5 to 7 minutes. Cover the dough with a kitchen towel or plastic wrap and let it rest until mostly doubled in size, about 1 to 1 ½ hours. Meanwhile, cut a dozen 5-inch squares of parchment paper and set aside.
Step 2
After the dough has finished proofing, knead for 1 to 2 minutes to release any air pockets. Divide the dough into 12 rounds, cover to prevent drying and rest for 5 minutes.
Step 3
Meanwhile, set up a steamer station. Bring a large pot of water to a rolling boil. The pot should be large enough to fit a steamer basket or bamboo steamer. If you don’t have either, you can place a small heatproof bowl upside down in the pot and set a plate on top to create a makeshift steamer.
Step 4
Working in batches of 3, leaving the rest covered, roll each round into a 4 to 4½ inch circle, applying more pressure around the edges so the center remains slightly thicker. Once flattened, add 1 to 1½ teaspoons each of turkey, stuffing and mashed potatoes to the center of each round. Top with about ½ teaspoon each cranberry sauce and gravy. Feel free to mix and match the fillings to create your desired combinations.
Step 5
Once filled, gather the edges of the dough and begin pleating, folding one small section over the next and pinching as you go. Continue pleating around the bun (about 12 to 15 folds) until the filling is fully enclosed. Twist the top to seal. Repeat with the remaining 2 buns in this batch. Place each finished bun seam-side up on a parchment square, cover with a towel and let rest 15 minutes to puff slightly.
When ready, transfer to the steamer and cook for 15 minutes on medium heat, until pale, glossy and fluffy. While they cook, shape the next batch of 3 buns and let them rest before steaming.
Continue this process until all buns are steamed.
Step 6
After the buns are fully cooked, turn off the heat and let them rest, covered, for 3 to 5 minutes before transferring them to a serving plate. Serve with extra gravy or cranberry sauce for dipping.
Zoe B. Soderstrom is the writer and recipe developer behind Cooking In Season, a biweekly column featuring recipes made from the Sacramento region’s seasonal produce. She runs the popular Substack page Restaurant Dropout and previously worked in Bay Area restaurants after graduating from culinary school.