Weekly Feature Bao Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), 1 tsp of the sugar and the instant yeast in a small bowl. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together the flour, remaining 2 tsp sugar, baking powder and salt.

Make a well in the dry ingredients. Pour in the foamy yeast mixture, warm milk and vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium-low for 6–8 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Punch down the dough. Turn onto a surface, divide into 8 equal pieces (about 70–80 g each). Roll each piece into a smooth ball and let rest under a damp towel for 10 minutes.

Flatten each ball into an oval about 4 inches long and 3 inches wide. Brush lightly with oil, fold in half (or place a small piece of parchment between folds to prevent sticking) to form the classic bao shape. Place each on a parchment round and set aside to proof 20–30 minutes until slightly puffy.

Prepare a steamer (bamboo or metal) with boiling water. Steam baos in batches over high steam for 10–12 minutes. Do not open the lid during steaming. After steaming, turn off heat and leave lid on for 2 minutes before removing to prevent collapse.

In a medium bowl combine hoisin sauce, soy sauce, honey, Chinese five-spice, shaoxing wine, sesame oil, minced garlic and ginger. Whisk until smooth — this is your char siu-style sauce.

Toss the pork cubes with 1 tbsp of the char siu sauce and set to marinate 15–30 minutes while preparing other components.

Heat canola oil in a heavy skillet over medium-high heat. Add marinated pork in a single layer (work in batches if needed) and sear until browned on all sides, about 3–4 minutes per side.

Reduce heat to medium, add the remaining char siu sauce and 1/2 cup water. Stir to combine and bring to a gentle simmer.

Mix cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the pan and simmer 2–3 minutes until sauce thickens and pork is cooked through (internal temperature of pork should reach 145°F / 63°C). Remove from heat and let rest 5 minutes; sauce will cling to the pork.

If using quick pickled cucumber ribbons: thinly slice cucumber lengthwise, toss with 1 tbsp rice vinegar, 1 tsp sugar and a pinch of salt. Let sit 10 minutes and drain excess liquid.

Open each steamed bao. Spread about 1 teaspoon of lightly sweetened mayonnaise on the bottom half (optional).

Spoon about 2–3 tablespoons of the char siu pork filling into each bao (adjust depending on size). Top with a few quick-pickled cucumber ribbons and a sprinkle of sliced scallions and sesame seeds.

Serve immediately while baos are warm. Leftover pork can be refrigerated up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Unsteamed dough can be frozen after shaping—freeze on a tray then transfer to a bag; steam from frozen adding 3–4 minutes to cooking time.