Pork Bao Bun
Soft, pillowy dough and savory pork filling come together to create the ultimate Pork Bao Bun—an irresistible fusion of flavor and texture. This recipe guides you through the process of crafting authentic steamed bao buns from scratch, beginning with a tender, slightly sweet yeast-based dough and ending with a fragrant filling of minced pork, garlic, ginger, soy sauce, and hoisin sauce. Each bun is perfectly steamed to achieve a fluffy, melt-in-your-mouth texture, while the filling bursts with umami richness and aromatic goodness. Ideal for an appetizer or a main dish, these homemade pork bao buns are a surefire crowd-pleaser and make for a fun, hands-on cooking project. Pair them with extra spring onions for garnish or a side of soy sauce for dipping to elevate this Asian-inspired delight even further. Keywords: pork bao buns, steamed buns, homemade, Asian recipes, easy bao bun recipe, pork filling.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 250 milliliters Milk
- 2 tablespoons Vegetable oil
- 500 grams Pork shoulder, minced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 3 stalks Spring onions, sliced
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt.
Warm the milk slightly and mix it with vegetable oil. Gradually add this to the dry ingredients, mixing them together until a rough dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
While the dough is rising, prepare the pork filling. In a pan over medium heat, sauté the minced pork until it starts browning.
Add the minced garlic and ginger to the pork and cook for another 2 minutes.
Stir in the soy sauce, hoisin sauce, sesame oil, spring onions, and black pepper. Cook until the pork is fully cooked and the mixture is well combined.
Remove the pan from heat and let the filling cool completely.
Once the dough has risen, punch it down and divide it into 16 equal portions.
Roll each portion into a ball, then, using a rolling pin, flatten each ball into a 3-inch disk.
Place a tablespoon of pork filling in the center of each disk, then gather the edges of the dough up and around the filling, pinching them together to seal.
Place the filled buns on parchment paper squares, seam-side down, cover, and let them rest for 15 minutes.
Set up a steamer over a pot of simmering water, making sure the water doesn't touch the buns.
Steam the buns for 10-12 minutes or until they are puffed up and fully cooked.
Serve the buns hot, optionally garnishing with additional sliced spring onions.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 73.8 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 523 mg | 40% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2812 mg | 60% | |
*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.
