Bao Buns

Serves 24
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Directions

  1. 1Combine all purpose flour and dry yeast
  2. 2Combine all purpose flour and dry yeast
  3. 3Combine all purpose flour and dry yeast
  4. 4Whisk tiny together
  5. 5Whisk tiny together
  6. 6Whisk tiny together
  7. 7Add water
  8. 8Add water
  9. 9Add water
  10. 10Fold together, using a rubber spatula until a cohesive dough forms
  11. 11Fold together, using a rubber spatula until a cohesive dough forms
  12. 12Fold together, using a rubber spatula until a cohesive dough forms
  13. 13Turn it out onto a lightly floured countertop
  14. 14Turn it out onto a lightly floured countertop
  15. 15Turn it out onto a lightly floured countertop
  16. 16Knead and add flour or water as necessary until it's not too sticky, not too dry
  17. 17Knead and add flour or water as necessary until it's not too sticky, not too dry
  18. 18Knead and add flour or water as necessary until it's not too sticky, not too dry
  19. 19Lightly oil a bowl
  20. 20Lightly oil a bowl
  21. 21Lightly oil a bowl
  22. 22Plop the dough inside
  23. 23Plop the dough inside
  24. 24Plop the dough inside
  25. 25Cover and let rest for 2 hours
  26. 26Cover and let rest for 2 hours
  27. 27Cover and let rest for 2 hours
  28. 28Turn it out onto a heavily floured work surface
  29. 29Turn it out onto a heavily floured work surface
  30. 30Turn it out onto a heavily floured work surface
  31. 31Give it a little bit of needing to help it come together
  32. 32Give it a little bit of needing to help it come together
  33. 33Give it a little bit of needing to help it come together
  34. 34Punch a hole in the center of the dough and stretch it out using the windmill technique
  35. 35Punch a hole in the center of the dough and stretch it out using the windmill technique
  36. 36Punch a hole in the center of the dough and stretch it out using the windmill technique
  37. 37Chop it into two pieces, stretching them out end to end and dividing those into 1 inch pieces
  38. 38Chop it into two pieces, stretching them out end to end and dividing those into 1 inch pieces
  39. 39Chop it into two pieces, stretching them out end to end and dividing those into 1 inch pieces
  40. 40Chop small carrot, two scallions and a small head of Chinese cabbage
  41. 41Chop small carrot, two scallions and a small head of Chinese cabbage
  42. 42Chop small carrot, two scallions and a small head of Chinese cabbage
  43. 43Place half a pound of ground pork
  44. 44Place half a pound of ground pork
  45. 45Place half a pound of ground pork
  46. 46Sautee the other half in a little bit of vegetable oil until it's nice and golden brown
  47. 47Sautee the other half in a little bit of vegetable oil until it's nice and golden brown
  48. 48Sautee the other half in a little bit of vegetable oil until it's nice and golden brown
  49. 49Bring it back to the bowl and adding it to the raw pork
  50. 50Bring it back to the bowl and adding it to the raw pork
  51. 51Bring it back to the bowl and adding it to the raw pork
  52. 52Add the Chinese cabbage, carrot, scallions and some flavor boosters
  53. 53Add the Chinese cabbage, carrot, scallions and some flavor boosters
  54. 54Add the Chinese cabbage, carrot, scallions and some flavor boosters
  55. 55Mix the whole affair together until homogeneous with optionally gloved hands
  56. 56Mix the whole affair together until homogeneous with optionally gloved hands
  57. 57Mix the whole affair together until homogeneous with optionally gloved hands
  58. 58Roll out dough pieces to about 4 inches wide and dumping about a tablespoons worth of pork filling into the center
  59. 59Roll out dough pieces to about 4 inches wide and dumping about a tablespoons worth of pork filling into the center
  60. 60Roll out dough pieces to about 4 inches wide and dumping about a tablespoons worth of pork filling into the center
  61. 61Close it up using this complicated pleading and twisting technique
  62. 62Close it up using this complicated pleading and twisting technique
  63. 63Close it up using this complicated pleading and twisting technique
  64. 64Place them in a bamboo steamer basket
  65. 65Place them in a bamboo steamer basket
  66. 66Place them in a bamboo steamer basket
  67. 67Steam for 15 minutes
  68. 68Steam for 15 minutes
  69. 69Steam for 15 minutes
  70. 70Letting them rest undisturbed for 5 minutes
  71. 71Letting them rest undisturbed for 5 minutes
  72. 72Letting them rest undisturbed for 5 minutes
  73. 73Measure out all purpose flour
  74. 74Measure out all purpose flour
  75. 75Measure out all purpose flour
  76. 76Add white sugar
  77. 77Add white sugar
  78. 78Add white sugar
  79. 79Add yeast
  80. 80Add yeast
  81. 81Add yeast
  82. 82Add whole milk, heated to 110 degrees Fahrenheit
  83. 83Add whole milk, heated to 110 degrees Fahrenheit
  84. 84Add whole milk, heated to 110 degrees Fahrenheit
  85. 85Add vegetable oil
  86. 86Add vegetable oil
  87. 87Add vegetable oil
  88. 88Drop a dough hook into the mixture and needing for eight minutes until a smooth, supple ball of dough forms
  89. 89Drop a dough hook into the mixture and needing for eight minutes until a smooth, supple ball of dough forms
  90. 90Drop a dough hook into the mixture and needing for eight minutes until a smooth, supple ball of dough forms
  91. 91Remove the dough from and oiling up the bowl, returning the dough to the bowl, covering and resting for two hours
  92. 92Remove the dough from and oiling up the bowl, returning the dough to the bowl, covering and resting for two hours
  93. 93Remove the dough from and oiling up the bowl, returning the dough to the bowl, covering and resting for two hours
  94. 94Combine white sugar, hoisan sauce, fermented red bean paste, soy sauce, chinese cooking wine and crushed cloves of garlic
  95. 95Combine white sugar, hoisan sauce, fermented red bean paste, soy sauce, chinese cooking wine and crushed cloves of garlic
  96. 96Combine white sugar, hoisan sauce, fermented red bean paste, soy sauce, chinese cooking wine and crushed cloves of garlic
  97. 97Mix that together
  98. 98Mix that together
  99. 99Mix that together
  100. 100Remove the skin from pork belly
  101. 101Remove the skin from pork belly
  102. 102Remove the skin from pork belly
  103. 103Place in a plastic parcel and dump marinade over top
  104. 104Place in a plastic parcel and dump marinade over top
  105. 105Place in a plastic parcel and dump marinade over top
  106. 106Refrigerate for 24 hours
  107. 107Refrigerate for 24 hours
  108. 108Refrigerate for 24 hours
  109. 109Lightly oil a grate set in a rimmed baking sheet that lined with foil
  110. 110Lightly oil a grate set in a rimmed baking sheet that lined with foil
  111. 111Lightly oil a grate set in a rimmed baking sheet that lined with foil
  112. 112Put pork out onto the tray
  113. 113Put pork out onto the tray
  114. 114Put pork out onto the tray
  115. 115Divide char siu sauce in half and brushing down the pork belly
  116. 116Divide char siu sauce in half and brushing down the pork belly
  117. 117Divide char siu sauce in half and brushing down the pork belly
  118. 118Put into a 450 degree Fahrenheit oven for about 10 minutes until it just starts developing a nice char on the outside
  119. 119Put into a 450 degree Fahrenheit oven for about 10 minutes until it just starts developing a nice char on the outside
  120. 120Put into a 450 degree Fahrenheit oven for about 10 minutes until it just starts developing a nice char on the outside
  121. 121Flip and brush it down again
  122. 122Flip and brush it down again
  123. 123Flip and brush it down again
  124. 124Place it back in the oven for another 5 to 10 minutes until it starts charing up again
  125. 125Place it back in the oven for another 5 to 10 minutes until it starts charing up again
  126. 126Place it back in the oven for another 5 to 10 minutes until it starts charing up again
  127. 127Let it cool until it's nice and cooled off
  128. 128Let it cool until it's nice and cooled off
  129. 129Let it cool until it's nice and cooled off
  130. 130Chop the belly into nice little tiny pieces
  131. 131Chop the belly into nice little tiny pieces
  132. 132Chop the belly into nice little tiny pieces
  133. 133Toss remaining Char siu sauce
  134. 134Toss remaining Char siu sauce
  135. 135Toss remaining Char siu sauce
  136. 136Prepping pork filling
  137. 137Prepping pork filling
  138. 138Prepping pork filling
  139. 139Pleeat the edges together
  140. 140Pleeat the edges together
  141. 141Pleeat the edges together
  142. 142Place onto generously oiled parchment paper inside of our bamboo steamer
  143. 143Place onto generously oiled parchment paper inside of our bamboo steamer
  144. 144Place onto generously oiled parchment paper inside of our bamboo steamer
  145. 145Steam for 15 minutes
  146. 146Steam for 15 minutes
  147. 147Steam for 15 minutes
  148. 148Let it rest for 5 minutes
  149. 149Let it rest for 5 minutes
  150. 150Let it rest for 5 minutes

Ingredients

  • 4 cups all purpose flour
  • 4 cups all purpose flour
  • 4 cups all purpose flour
  • 0.75 tsp dry yeast
  • 0.75 tsp dry yeast
  • 0.75 tsp dry yeast
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 1 small carrot
  • 1 small carrot
  • 1 small carrot
  • 2 scallions
  • 2 scallions
  • 2 scallions
  • 1 small head chinese cabbage
  • 1 small head chinese cabbage
  • 1 small head chinese cabbage
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 0.5 lb ground pork
  • 2 tsp ground ginger
  • 2 tsp ground ginger
  • 2 tsp ground ginger
  • 1 tsp oyster sauce
  • 1 tsp oyster sauce
  • 1 tsp oyster sauce
  • 3 tsp chinese cooking wine
  • 3 tsp chinese cooking wine
  • 3 tsp chinese cooking wine
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste freshly ground pepper
  • to taste freshly ground pepper
  • to taste freshly ground pepper
  • 1 beaten egg
  • 1 beaten egg
  • 1 beaten egg
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp fermented red bean paste
  • 1 tbsp fermented red bean paste
  • 1 tbsp fermented red bean paste
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp chinese cooking wine
  • 1 tbsp chinese cooking wine
  • 1 tbsp chinese cooking wine
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • freshly grated ginger
  • freshly grated ginger
  • freshly grated ginger
  • 1 tsp Chinese five spice powder
  • 1 tsp Chinese five spice powder
  • 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
Bao Buns | Clip Recipe