Bao Buns
Serves 24
Directions
- 1Combine all purpose flour and dry yeast
- 2Whisk tiny together
- 3Add water
- 4Fold together, using a rubber spatula until a cohesive dough forms
- 5Turn it out onto a lightly floured countertop
- 6Knead and add flour or water as necessary until it's not too sticky, not too dry
- 7Lightly oil a bowl
- 8Plop the dough inside
- 9Cover and let rest for 2 hours
- 10Turn it out onto a heavily floured work surface
- 11Give it a little bit of needing to help it come together
- 12Punch a hole in the center of the dough and stretch it out using the windmill technique
- 13Chop it into two pieces, stretching them out end to end and dividing those into 1 inch pieces
- 14Chop small carrot, two scallions and a small head of Chinese cabbage
- 15Place half a pound of ground pork
- 16Sautee the other half in a little bit of vegetable oil until it's nice and golden brown
- 17Bring it back to the bowl and adding it to the raw pork
- 18Add the Chinese cabbage, carrot, scallions and some flavor boosters
- 19Mix the whole affair together until homogeneous with optionally gloved hands
- 20Roll out dough pieces to about 4 inches wide and dumping about a tablespoons worth of pork filling into the center
- 21Close it up using this complicated pleading and twisting technique
- 22Place them in a bamboo steamer basket
- 23Steam for 15 minutes
- 24Letting them rest undisturbed for 5 minutes
- 25Measure out all purpose flour
- 26Add white sugar
- 27Add yeast
- 28Add whole milk, heated to 110 degrees Fahrenheit
- 29Add vegetable oil
- 30Drop a dough hook into the mixture and needing for eight minutes until a smooth, supple ball of dough forms
- 31Remove the dough from and oiling up the bowl, returning the dough to the bowl, covering and resting for two hours
- 32Combine white sugar, hoisan sauce, fermented red bean paste, soy sauce, chinese cooking wine and crushed cloves of garlic
- 33Mix that together
- 34Remove the skin from pork belly
- 35Place in a plastic parcel and dump marinade over top
- 36Refrigerate for 24 hours
- 37Lightly oil a grate set in a rimmed baking sheet that lined with foil
- 38Put pork out onto the tray
- 39Divide char siu sauce in half and brushing down the pork belly
- 40Put into a 450 degree Fahrenheit oven for about 10 minutes until it just starts developing a nice char on the outside
- 41Flip and brush it down again
- 42Place it back in the oven for another 5 to 10 minutes until it starts charing up again
- 43Let it cool until it's nice and cooled off
- 44Chop the belly into nice little tiny pieces
- 45Toss remaining Char siu sauce
- 46Prepping pork filling
- 47Pleeat the edges together
- 48Place onto generously oiled parchment paper inside of our bamboo steamer
- 49Steam for 15 minutes
- 50Let it rest for 5 minutes
Ingredients
- 4 cups all purpose flour
- 0.75 tsp dry yeast
- 500 ml water
- 1 small carrot
- 2 scallions
- 1 small head chinese cabbage
- 0.5 lb ground pork
- 2 tsp ground ginger
- 1 tsp oyster sauce
- 3 tsp chinese cooking wine
- 1 tsp toasted sesame oil
- 2 tsp olive oil
- 0.5 tsp chicken bouillon powder
- to taste salt
- to taste freshly ground pepper
- 1 beaten egg
- 2 tbsp white sugar
- 2 tbsp hoisin sauce
- 1 tbsp fermented red bean paste
- 1 tbsp soy sauce
- 1 tbsp chinese cooking wine
- 4 cloves garlic
- freshly grated ginger
- 1 tsp Chinese five spice powder
Equipment
bowlwhiskrubber spatulalightly floured countertopknifevegetable oilplastic wrapfrying panwooden spoonrolling pinbamboo steamer basketbaking sheetaluminum foiloventongs
Tips
- The dough needs to rest for two hours
- Parchment paper used for the cooking process has to be oiled
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