# Bao Buns

This recipe looks at the bao buns from Pixar's Bao.

- Servings: 24 servings
- Cuisine: Chinese
- Category: Appetizer
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- whisk
- rubber spatula
- lightly floured countertop
- knife
- vegetable oil
- plastic wrap
- frying pan
- wooden spoon
- rolling pin
- bamboo steamer basket
- baking sheet
- aluminum foil
- oven
- tongs

## Tips

- The dough needs to rest for two hours
- Parchment paper used for the cooking process has to be oiled

## Source

- Original video: https://www.facebook.com/share/v/15gACEzS4j/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/82ed62be-1d23-4e59-9997-0459d00c766e
- Extracted: 2025-05-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt