Bao, Steamed Pork Buns

Recipes

Bao, Steamed Pork Buns
Serving Size:6|Prep Time:30minutes (plus rise and rest)|Cook Time:20minutes
Bao, Steamed Pork Buns

Ingredients

For the dough
  • 2/3 cup water, tepid
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon neutral oil (canola, avocado, grapeseed or sunflower)
  • 1 3/4 cups bread flour, extra for kneading and rolling dough
  • 1 teaspoon coarse salt
  • 1/4 teaspoon baking soda
For the filling
  • 1 tablespoon sesame oil
  • 2 cloves garlic, peeled and minced
  • 8 ounces pork, ground or diced
  • 1/2 teaspoon white pepper
  • 1 teaspoon chili oil or chili flakes
  • 2 tablespoons soy sauce, tamari or coconut aminos
  • 1 teaspoon cornstarch
  • 1/2 tablespoon sugar
  • 1 tablespoon hoisin or oyster sauce
  • 1/2 cup scallions, chopped

Directions

Print Recipe
To prepare the dough
  1. Place the water in a small bowl and whisk in the yeast and sugar until the yeast is dissolved. Let the yeast proof for about 5 minutes, or until foamy. Stir in the oil and set aside.
  2. Measure the dry ingredients into a separate bowl and combine thoroughly.
  3. Add the yeast mixture and stir with a spatula to form a dough. Turn the dough out onto a lightly floured work surface. Dough will be slightly sticky.
  4. Knead, sprinkling on extra flour as needed until the dough is smooth and elastic. Form the dough into a ball. Place a drop of oil in the palm of your hands and rub the surface of the dough. Cover and place in a warm spot until doubled, about 1 – 2 hours.
  5. Shape the dough into a rope and cut the dough into 12 equal pieces. Roll pieces into balls and cover with a clean cloth. Let rise for 5 minutes.
To prepare the filling
  1. Heat oil in large skillet over medium heat. Add garlic, ginger and pork. Cook, stirring, until browned. Add white pepper and chili oil and stir.
  2. In a small bowl, mix the soy sauce with the cornstarch and sugar, then add to the pan, stirring until the meat is coated and the sauce thickens.
  3. Add hoisin sauce and chopped scallions and stir to combine. Remove from heat, cool completely prior to filling the bao.
To shape, fill & cook
  1. Flatten each ball and pat or roll out into a disk 4 inches in diameter. Place about one tablespoon of the filling in the center of the disk. Gather the edges of the dough up and around the filling and give it a twist to close. Cover filled bao with a damp kitchen towel to keep them from drying out as you assemble the bao.
  2. Line a steam basket with parchment paper and place bao in the basket. Steam for 7-9 minutes or until they are dry to the touch and the dough bounces back when pressed lightly.

Chef's Narrative

An easy-to-handle dough making the shaping of the bao a snap. When steamed, it is transformed into a light and fluffy foil for this robustly flavored filling.

Recipe Substitutions

This filling works nicely with beef, mushrooms, tofu and shrimp.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 15g, Saturated: 4g, Trans Fat: 0g, Sodium: 740mg, Potassium: 194mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 13g
Allergens:
Soy, Wheat

Directions

Print Recipe
To prepare the dough
  1. Place the water in a small bowl and whisk in the yeast and sugar until the yeast is dissolved. Let the yeast proof for about 5 minutes, or until foamy. Stir in the oil and set aside.
  2. Measure the dry ingredients into a separate bowl and combine thoroughly.
  3. Add the yeast mixture and stir with a spatula to form a dough. Turn the dough out onto a lightly floured work surface. Dough will be slightly sticky.
  4. Knead, sprinkling on extra flour as needed until the dough is smooth and elastic. Form the dough into a ball. Place a drop of oil in the palm of your hands and rub the surface of the dough. Cover and place in a warm spot until doubled, about 1 – 2 hours.
  5. Shape the dough into a rope and cut the dough into 12 equal pieces. Roll pieces into balls and cover with a clean cloth. Let rise for 5 minutes.
To prepare the filling
  1. Heat oil in large skillet over medium heat. Add garlic, ginger and pork. Cook, stirring, until browned. Add white pepper and chili oil and stir.
  2. In a small bowl, mix the soy sauce with the cornstarch and sugar, then add to the pan, stirring until the meat is coated and the sauce thickens.
  3. Add hoisin sauce and chopped scallions and stir to combine. Remove from heat, cool completely prior to filling the bao.
To shape, fill & cook
  1. Flatten each ball and pat or roll out into a disk 4 inches in diameter. Place about one tablespoon of the filling in the center of the disk. Gather the edges of the dough up and around the filling and give it a twist to close. Cover filled bao with a damp kitchen towel to keep them from drying out as you assemble the bao.
  2. Line a steam basket with parchment paper and place bao in the basket. Steam for 7-9 minutes or until they are dry to the touch and the dough bounces back when pressed lightly.

Chef's Narrative

An easy-to-handle dough making the shaping of the bao a snap. When steamed, it is transformed into a light and fluffy foil for this robustly flavored filling.

Recipe Substitutions

This filling works nicely with beef, mushrooms, tofu and shrimp.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 15g, Saturated: 4g, Trans Fat: 0g, Sodium: 740mg, Potassium: 194mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 13g
Allergens:
Soy, Wheat

Ingredients

For the dough
  • 2/3 cup water, tepid
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon neutral oil (canola, avocado, grapeseed or sunflower)
  • 1 3/4 cups bread flour, extra for kneading and rolling dough
  • 1 teaspoon coarse salt
  • 1/4 teaspoon baking soda
For the filling
  • 1 tablespoon sesame oil
  • 2 cloves garlic, peeled and minced
  • 8 ounces pork, ground or diced
  • 1/2 teaspoon white pepper
  • 1 teaspoon chili oil or chili flakes
  • 2 tablespoons soy sauce, tamari or coconut aminos
  • 1 teaspoon cornstarch
  • 1/2 tablespoon sugar
  • 1 tablespoon hoisin or oyster sauce
  • 1/2 cup scallions, chopped