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Nai Wong Bao (奶黄包)

China

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Nai Wang Bao, a Chinese dessert, illustrated in a Studio Ghibli‑inspired anime style

Popular dim sum – steamed buns with a delicate cream made from egg yolks, butter, and milk powder. Fluffy dough and fragrant filling make them resemble restaurant-quality.

Ingredients

Steps

  1. Chinese Nai Wang Bao recipe, anime-style illustration of a preparation step

    Mash the egg yolks in a bowl until smooth.

  2. Nai Wan Bao preparation step, Chinese cuisine, anime-style food illustration

    Add sugar, unsalted butter, and milk powder to the yolks, mix thoroughly until a smooth paste forms, and chill in the refrigerator.

  3. Chinese cuisine, Nai Wang Bao, dough kneading, anime illustration

    In a separate bowl, combine flour, dry yeast, baking powder, sugar, and vegetable oil; gradually pour in water and knead the dough. Knead for about 8 minutes until smooth.

  4. Illustration of the Nai Wan Bao dough-making step in Studio Ghibli style

    Cover the dough and let it rest for 10 minutes.

  5. Chinese cuisine Nai Wang Bao dough anime illustration cooking

    After resting, knead the dough again until very smooth.

  6. Chinese Nai Wang Bao – anime-style illustration of dough preparation

    Divide the dough into 8 equal pieces, roll each into a circle about 9 cm in diameter, making the edges thinner and the center thicker.

  7. Chinese cuisine: Nai Wang Bao, anime-style preparation illustration, Ghibli-inspired

    Place a tablespoon of filling in the center of each rolled circle, then seal the bun tightly.

  8. Illustration of making Nai Wang Bao, Chinese cuisine, anime style

    Arrange the buns in a steamer lined with parchment paper and let them rest for 30 minutes to become light and fluffy.

  9. Nai Wang Bao preparation, Chinese cuisine, anime illustration

    Bring the water in the steamer to a boil and steam the buns for 8 minutes over medium‑high heat.

  10. Chinese steamed buns Nai Wang Bao, anime-style illustration of the cooking step

    Serve the hot steamed buns immediately after cooking.

FAQ

What is Nai Wong Bao (奶黄包)?

Nai Wong Bao are popular Chinese steamed buns with a delicate, sweet custard filling made from egg yolks, butter, and milk powder, often served as dim sum.

How do you pronounce 奶黄包 (Nai Wong Bao)?

The pronunciation is roughly 'Nye Wong Bow'. The original characters 奶黄包 help you order it authentically in a restaurant.

Can I make Nai Wong Bao without a steamer?

While a steamer is ideal for the authentic fluffy texture, you can improvise by steaming them in a colander set over boiling water in a large pot, covered tightly.

What can I substitute for milk powder in the custard filling?

For the most authentic flavor, milk powder is recommended. However, in a pinch, you could try a small amount of condensed milk, adjusting sugar content accordingly, but the texture might vary.

Where can I find more Ghibli-style Chinese recipes?

Explore the Umami Guru app for a curated collection of authentic Japanese, Korean, and Chinese recipes, many with a magical, Ghibli-inspired aesthetic, and enjoy AI-assisted cooking!