Fresh pork and cabbage bao from our local market are huge. I can only fit 2 per bamboo steamer tray and they are still squished before cooking. I cut snow flake patterns in parchment sheets for under them. The package said cook to internal 165 F . It took over 25 min to reach that temp. Not sure if it's because they are so large or due to the paper. Do note that second batch held together better when I removed parchment squares they were packaged in before cooking.
I added some chili garlic sauce to the dipping mix this time. Yum.
