Homemade Steamed Bao Buns with Savory Pork Filling
Soft and fluffy bao buns filled with tender, flavorful pork, creating a delightful combination of textures and tastes.
Harkening back to bustling Chinese street markets, steamed bao buns are your ticket to a cosy hug of comfort food right in the middle of your stress-induced week. Perfect for gloomy days or for when you just need something soft and fluffy in your life. Once you've tried a homemade bao, you'll realise there's no turning back – it’s as if putting clouds full of flavour in your mouth.
Ingredients
- 500 g all-purpose flour
- 5 g instant yeast
- 10 g baking powder
- 50 g granulated sugar
- 250 ml lukewarm water
- 30 ml vegetable oil
- 400 g pork shoulder
- 60 ml soy sauce
- 30 ml hoisin sauce
- 15 ml rice vinegar
- 1 thumb-sized piece, grated ginger
- garlic — 3 cloves, minced
- scallions — 3 stalks, chopped
- 15 ml sesame oil
- white pepper — 1/4
- cucumber — 1, thinly sliced
- fresh cilantro — Handful, chopped
Equipment
- steamer
Instructions
In a large bowl, combine the flour, instant yeast, baking powder, and sugar. Mix until evenly distributed.
Create a well in the center of the flour mixture, and slowly pour in the lukewarm water and vegetable oil. Mix until it forms a rough dough.
Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the pork filling: finely chop the pork shoulder and mix with soy sauce, hoisin sauce, rice vinegar, ginger, garlic, scallions, sesame oil, and white pepper.
In a pan over medium heat, cook the pork mixture for about 10 minutes until the pork is cooked through and the mixture is well combined.
Punch down the dough and turn it out onto a floured surface. Divide into 12 equal portions and roll each into a ball.
Flatten each dough ball into a small round and place a tablespoon of pork filling in the center. Gather the edges to seal the bun and shape it into a ball.
Place each filled bao on a square of parchment paper. Let them rest for 30 minutes under a damp cloth.
Steam the buns in a preheated steamer for 12-15 minutes. Avoid removing the lid during cooking to maintain steam.
Serve the bao buns warm, garnished with sliced cucumber and chopped cilantro.
Tips
- Knead the dough until smooth and elastic, as this activates the gluten and helps achieve that perfect fluffy texture.
- Ensure the water for your dough is lukewarm - too hot, and you might murder your yeast!
- Allowing the dough to double in size during the rise is key; skip this and you'll end up with sad, dense buns.
- Ensure your steamer is properly preheated to avoid buns sticking, and keep that lid on tight while steaming.
- Prepare the pork filling ahead of time, allowing the flavours to meld – it makes a huge difference.
Substitutions
pork shoulder → chicken thigh, chopped
Stays closehoisin sauce → oyster sauce
Noticeably differentvegetable oil → canola oil
Stays closescallions → chives
Noticeably different
Nutrition
Per serving · estimated
- 290
- Calories
- 12 g
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 2 g
- Fibre
- 4 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I make the dough the night before?
Yes, you can let it rise in the fridge overnight. Take it out an hour before shaping to let it come to room temperature.
What if I don't have a steamer?
Use a metal colander over simmering water, covered with a pot lid. Just ensure the water doesn’t touch the bao.
Why are my bao buns flat?
You might not have let the dough rise long enough, or your yeast may not be active.
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