These bao buns are Chinese style, a nod to the char siu pork buns you’ll likely find in dim sum. To accommodate for the sinewy nature of venison shoulder, the meat was not barbecued like traditional char siu pork. Instead, I seasoned and braised the shoulder until tender, and then glazed the meat in a pan with ingredients you would typically find in char siu – skipping the red food coloring, of course.
Store leftover bao buns in an airtight container and refrigerate. To reheat, simply cover them in a damp paper towel and microwave for about 30-45 seconds – instant breakfast or lunch! You can also re-steam them for about 5 minutes. Use the bun dough recipe below as a base for your own bao bun creations. They can be filled with anything.