Pork Bao
Get ready to indulge in the ultimate homemade Pork Bao—pillowy-soft buns stuffed with a savory and aromatic pork filling that’s bursting with flavor. This recipe combines traditional techniques with easy-to-follow steps, resulting in perfectly steamed buns that are as authentic as they are delicious. The dough is light and fluffy, made from flour, yeast, and a hint of sugar, while the filling showcases a delightful mix of minced pork shoulder, soy sauce, oyster sauce, sesame oil, and fresh aromatics like ginger and garlic. Each bite is a harmonious blend of tenderness and rich umami, with an irresistible spring onion crunch. Ideal for a comforting snack, appetizer, or even part of a dim sum feast, these Pork Bao buns are guaranteed to impress. Try them now and bring the magic of steamed Chinese buns straight to your kitchen!
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Recipe Information
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
Instructions
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.
2. Gradually add 250 milliliters of lukewarm water to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
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.
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.
6. Once the dough has doubled in size, punch it down and knead it gently for 2 minutes.
7. Divide the dough into 16 equal pieces and shape each piece into a ball.
8. On a lightly floured surface, roll each ball into a 4-inch circle.
9. Place a tablespoon of the pork filling in the center of each dough circle.
10. Pinch the edges of the dough together to seal and create a smooth bun shape.
11. Place each bun on a square piece of parchment paper to prevent sticking during steaming.
12. Arrange the buns into a steamer basket, leaving space between them to expand.
13. Cover the steamer with a lid and let the buns rest for another 20 minutes to rise slightly.
14. Fill a pot or steamer base with water and bring it to a boil.
15. Steam the buns over medium-high heat for 15 minutes. Avoid lifting the lid during the steaming process.
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.
17. Serve the pork baos warm and enjoy them as a delicious appetizer or snack.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 52.7 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2043 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
