Steamed Buns with Braised Pork
Fluffy Chinese steamed bao buns filled with savory braised pork.
⏱️ Prep: 40 min🍳 Cook: 17 min🍽️ Makes 12
Nutrition
per 1 bun (~100 g)265
Calories
10g
Protein
27g
Carbs
13g
Fat
Ingredients
| 500 g | Pork (30% fat, 70% lean) |
| 5 g (1 tsp) | Salt |
| 5 g (1 tsp) | Sugar |
| 5 g (1 tsp) | Chicken powder |
| 10 g (2 tsp) | Oyster sauce |
| 25 g | Sweet bean sauce (optional) |
| — | Cayenne pepper (to taste) |
| 10 g (2 tsp) | Dark soy sauce |
| 10 g (2 tsp) | Light soy sauce |
| 8 g (1 tbsp) | Minced ginger |
| 1 g (1/2 tsp) | White pepper powder |
| 100 g (3/4 cup) | Chopped green onion |
| 400 g | All-purpose flour |
| 5 g (1 tsp) | Sugar (dough) |
| 5 g (2 tsp) | Instant yeast |
| 15 g (3 tsp) | Oil or lard |
| 200 ml | Water |
Instructions
Filling
- Heat some oil in a pan over low heat and caramelize the sugar.
- Add the ground pork and fry until cooked.
- Add the seasonings and adjust to taste.
- Remove from heat, add the chopped green onions, mix well, and refrigerate while you prepare the dough.
Dough
- In a bowl, combine the flour, sugar, yeast, oil, and water.
- Knead until you get a smooth dough.
- Divide the dough into equal pieces (about 12).
- Roll out each piece, add the filling, and wrap it up.
Rest
- Cover the buns with plastic wrap and let them rest at room temperature for 1.5 hours, or until doubled in size. The dough should spring back when pressed.
Steam
- Steam the buns for 17 minutes once the water boils.
💡 Taste and tweak the seasonings as you go, or swap in different sauces or aromatics for fun variations.