Spicy Baozi that you can find in pockets around the Sichuan province.
Can these be made ahead and frozen? If so, when would you recommend freezing in the process? Wasn't sure if I should do the final 30min proof and then stop or potentially fully cook them before freezing
Can these be made ahead and frozen? If so, when would you recommend freezing in the process? Wasn't sure if I should do the final 30min proof and then stop or potentially fully cook them before freezing