Taiwanese Classic Bao Buns Recipe
Bao buns with grilled pork belly, sweet peanut powder, cilantro, pickled red onion, hoisin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Toppings
Method
Preparing the Dough
- 1
Mixing Ingredients
In a mixing bowl, combine flour, sugar, yeast, and salt. Gradually add warm water and mix until a dough forms.
- 2
Kneading the Dough
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preparing the Filling
- 4
Cooking the Filling
In a skillet, heat oil over medium heat. Add minced pork (or your choice of filling) and cook until browned. Stir in soy sauce, sesame oil, and chopped green onions.
- 5
Cooling the Filling
Remove from heat and let the filling cool before using it to stuff the buns.
Assembling the Buns
- 6
Dividing the Dough
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball.
- 7
Shaping the Buns
Flatten each ball into a disc and place a spoonful of the filling in the center. Gather the edges of the dough and pinch them together to seal the bun.
Steaming the Buns
- 8
Preparing the Steamer
Line a steamer basket with parchment paper to prevent sticking. Arrange the buns in the basket, leaving space between them.
- 9
Steaming Process
Bring water to a boil in a pot. Place the steamer basket over the pot, cover, and steam the buns for about 15-20 minutes until cooked through.
Serving
- 10
Finishing Touch
Remove the buns from the steamer and let them cool slightly before serving. Serve warm with your choice of dipping sauce.
