Steamed pork bao
These steamed bao combine soft yeasted dough with a juicy pork and cabbage filling. The recipe makes 12 small, fully closed buns suitable for a home steamer.
Additional 1 h 15 min — resting and proofing
How to make it
Prepared 0 of 6 steps
Knead the yeast dough
Mix 210 ml warm water with the yeast and 20 g sugar. Add the flour, vegetable oil and 2 g salt. Knead for 8–10 minutes until smooth and elastic, cover and leave in a warm place for 60 minutes.
Prepare the cabbage
Finely chop the cabbage and mix with the remaining 2 g of salt. After 10 minutes, well squeeze out any excess moisture. Finely chop the green onion and ginger to ensure there are no long fibers or large tough pieces in the filling.
Mix the filling
Mix the pork mince, cabbage, green onion, ginger, soy sauce, oyster sauce, sesame oil, remaining 5 g of sugar and 20 ml water. Mix until well combined, then refrigerate while the dough rises.
Shape the buns
Gently knock back the dough once it has roughly doubled in volume, then divide into 12 pieces. Roll into rounds about 11 cm across, leaving the centres thicker. Divide the filling between the rounds and gather the edges into pleats, sealing the tops completely.
Give a short rise
Place the buns on separate parchment squares with space between them. Cover and let rest for 15 minutes. In the steamer, add water below the rack: it should not touch the buns when boiling.
Steam the buns
Place the basket over steadily boiling water, cover and steam for 20 minutes with moderate steam. The filling should reach 74 °C inside. Turn off the heat, wait 5 minutes, then carefully open the lid.
Little hint
Do not open the steamer during the first few minutes: the sudden temperature change can wrinkle the dough. Keep condensation from dripping onto the buns, using only a lid-protection method approved for your steamer if needed.
Frequently asked questions
What should I watch out for when cooking?
Do not open the steamer during the first few minutes: the sudden temperature change can wrinkle the dough. Keep condensation from dripping onto the buns, using only a lid-protection method approved for your steamer if needed.
How should I prepare the ingredients?
Mix 210 ml warm water with the yeast and 20 g sugar. Add the flour, vegetable oil and 2 g salt. Knead for 8–10 minutes until smooth and elastic, cover and leave in a warm place for 60 minutes.
