Bao Buns

Serves 24
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Directions

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