Pork Bao
Delight your taste buds with these irresistible Pork Bao buns—fluffy, pillowy clouds of steamed dough encasing a savory, aromatic pork filling. This authentic recipe combines tender minced pork shoulder with bold flavors of soy sauce, oyster sauce, sesame oil, and fragrant ginger and garlic, all elevated by the crunch of fresh spring onions. The dough, enriched with a touch of sugar and baked to perfection with instant yeast, rises to create the perfect bao texture. Whether served as a snack, appetizer, or show-stopping party dish, these homemade Pork Baos are a labor of love worth every bite. Perfectly steamed and bursting with flavor, they’re a comforting treat that will transport your kitchen straight to a bustling dim sum parlor.
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Ingredients
- 400 grams All-purpose flour
- 8 grams Instant yeast
- 5 grams Baking powder
- 50 grams Granulated sugar
- 250 milliliters Lukewarm water
- 400 grams Pork shoulder, minced
- 45 milliliters Soy sauce
- 15 milliliters Oyster sauce
- 10 milliliters Sesame oil
- 15 grams Ginger, minced
- 3 cloves Garlic, minced
- 50 grams Spring onions, finely chopped
- 10 grams Cornstarch
- 5 grams Salt
- 2 grams White pepper
Directions
Step 1
1. In a large mixing bowl, combine 400 grams of all-purpose flour, 8 grams of instant yeast, 5 grams of baking powder, and 50 grams of granulated sugar.
Step 2
2. Gradually add 250 milliliters of lukewarm water to the dry ingredients, mixing until a dough forms.
Step 3
3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Step 4
4. Place the dough back into the mixing bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 5
5. While the dough is rising, prepare the pork filling. In a bowl, combine 400 grams of minced pork shoulder, 45 milliliters of soy sauce, 15 milliliters of oyster sauce, 10 milliliters of sesame oil, 15 grams of minced ginger, 3 cloves of minced garlic, 50 grams of finely chopped spring onions, 10 grams of cornstarch, 5 grams of salt, and 2 grams of white pepper. Mix well until fully combined.
Step 6
6. Once the dough has doubled in size, punch it down and knead it gently for 2 minutes.
Step 7
7. Divide the dough into 16 equal pieces and shape each piece into a ball.
Step 8
8. On a lightly floured surface, roll each ball into a 4-inch circle.
Step 9
9. Place a tablespoon of the pork filling in the center of each dough circle.
Step 10
10. Pinch the edges of the dough together to seal and create a smooth bun shape.
Step 11
11. Place each bun on a square piece of parchment paper to prevent sticking during steaming.
Step 12
12. Arrange the buns into a steamer basket, leaving space between them to expand.
Step 13
13. Cover the steamer with a lid and let the buns rest for another 20 minutes to rise slightly.
Step 14
14. Fill a pot or steamer base with water and bring it to a boil.
Step 15
15. Steam the buns over medium-high heat for 15 minutes. Avoid lifting the lid during the steaming process.
Step 16
16. After steaming, remove the pot from the heat and let the buns sit in the steamer for an additional 5 minutes before lifting the lid.
Step 17
17. Serve the pork baos warm and enjoy them as a delicious appetizer or snack.
Nutrition Facts
| Serving size | (1282.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2880.2 |
| Total Fat 94.3g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 280mg | 0% |
| Sodium 4952.4mg | 0% |
| Total Carbohydrate 385.0g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 52.7g | |
| Protein 123.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.1mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 2042.7mg | 0% |
Source of Calories