Steamed Pork Baos
Delight your taste buds with these Steamed Pork Baos—pillowy, cloud-like buns filled with a savory, aromatic pork filling that's bursting with flavor. This iconic Chinese street food combines tender, slightly sweet dough with a rich mixture of ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, and garlic, creating a harmonious balance of textures and tastes. Perfectly pleated and steamed to perfection, these baos are not only a treat for your palate but also a feast for the eyes. Whether you're hosting a dinner party or indulging in a cozy night at home, these fluffy pork buns make for the ultimate comfort food. Serve them warm with a side of dipping sauce or enjoy them as they are—each bite is a little packet of joy!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and baking powder.
Gradually add warm water and vegetable oil into the dry ingredients, mixing until a dough begins to form.
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.
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.
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.
Add minced garlic, grated ginger, and chopped green onions into the pork mixture and mix thoroughly. Cover and refrigerate until ready to use.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal portions.
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.
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.
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.
Fill a steamer with water, cover, and bring to a boil. Arrange the buns in the steamer basket, leaving room for them to expand.
Steam the buns over medium-high heat for 12-15 minutes or until the buns are puffy and cooked through.
Serve the pork baos warm. Enjoy!
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 46.6 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 616 mg | 13% | |
*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.
