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Steamed Pork Buns (Bao)
Fluffy white steamed buns filled with a savory-sweet pork and green onion filling.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 2 tbsp granulated sugar | 25 g |
| 2 tsp instant yeast | 6 g |
| 1 tsp baking powder | 4 g |
| 1 cup warm milk, or water | 227 g |
| 1 tbsp vegetable oil | 12.4 g |
| Filling | |
| 1 lb ground pork | 454 g |
| 2 tbsp soy sauce | — |
| 1 tbsp oyster sauce | — |
| 1 tbsp Shaoxing rice wine | — |
| 1 tsp toasted sesame oil | — |
| 1 tbsp fresh ginger, minced | — |
| 3 green onions, finely chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, sugar, yeast and baking powder. Add the warm milk and oil and knead 8–10 minutes until very smooth. Cover and let rise until doubled, about 1 hour.
- Stir the filling ingredients together in one direction until sticky. Chill until needed.
- Punch down the dough and divide into 12 pieces. Roll each into a 4-inch circle, thinner at the edges.
- Put a heaping tablespoon of filling in the center and pleat the edges up and around, pinching to close at the top. Set each on a square of parchment.
- Let the buns rest, covered, 20–30 minutes until slightly puffy.
- Steam over boiling water 12–15 minutes. Turn off the heat and wait 3 minutes before lifting the lid, so the buns don't collapse.
Tips
- Leave space between buns in the steamer; they grow a lot.
- Wrap the steamer lid in a towel to keep drips off the buns.
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