Steamed Pork Baos
Indulge in the irresistible charm of Steamed Pork Baos, a classic Chinese dish that combines soft, fluffy buns with a savory, flavor-packed pork filling. This recipe is perfect for those who love the delicate balance of traditional Asian ingredients like soy sauce, oyster sauce, Shaoxing wine, and sesame oil, paired with aromatic garlic, ginger, and green onions. The secret to these delightful steamed buns lies in their tender homemade dough, which is perfectly pleated to encase the juicy pork mixture. Ideal as an appetizer, snack, or centerpiece for your next dim sum feast, these baos are steamed to perfection and best enjoyed fresh and warm. Simple yet deeply satisfying, this recipe serves 12 and transforms your kitchen into a dim sum haven. Keywords: steamed pork buns, Chinese bao recipe, homemade dim sum, fluffy pork bao.
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Ingredients
- 300 grams All-purpose flour
- 30 grams Granulated sugar
- 5 grams Instant yeast
- 5 grams Baking powder
- 170 milliliters Warm water
- 15 milliliters Vegetable oil
- 250 grams Ground pork
- 30 milliliters Soy sauce
- 15 milliliters Oyster sauce
- 15 milliliters Shaoxing wine
- 5 milliliters Sesame oil
- 15 grams Sugar
- 10 grams Cornstarch
- 30 milliliters Water
- 2 cloves Garlic, minced
- 5 grams Ginger, grated
- 2 pieces Green onions, chopped
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and baking powder.
Step 2
Gradually add warm water and vegetable oil into the dry ingredients, mixing until a dough begins to form.
Step 3
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for about an hour or until doubled in size.
Step 4
While the dough is rising, prepare the pork filling. In a medium bowl, mix ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and sugar until well combined.
Step 5
In a small bowl, make a slurry by mixing the cornstarch and 30 milliliters of water until the cornstarch is completely dissolved. Add this to the pork mixture.
Step 6
Add minced garlic, grated ginger, and chopped green onions into the pork mixture and mix thoroughly. Cover and refrigerate until ready to use.
Step 7
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal portions.
Step 8
Roll each portion into a ball, then flatten it into a round disk about 10 cm in diameter, keeping the edges slightly thinner than the center.
Step 9
Place about a tablespoon of the pork filling in the center of each dough disk. Carefully pleat the edges to encase the filling and form a bun shape, pinching the top to seal.
Step 10
Cut out 12 small squares of parchment paper. Place each bun on a square and cover with a damp cloth to prevent drying out while you prepare the steamer.
Step 11
Fill a steamer with water, cover, and bring to a boil. Arrange the buns in the steamer basket, leaving room for them to expand.
Step 12
Steam the buns over medium-high heat for 12-15 minutes or until the buns are puffy and cooked through.
Step 13
Serve the pork baos warm. Enjoy!
Nutrition Facts
| Serving size | (941.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2280.1 |
| Total Fat 73.5g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 225mg | 0% |
| Sodium 2269.4mg | 0% |
| Total Carbohydrate 296.8g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 46.6g | |
| Protein 101.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 160.8mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 616.5mg | 0% |
Source of Calories