Classic Bao Recipe
Steamed bun filled with pork belly, pickled mustard greens, and cilantro.
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.
Bun Ingredients
Filling Ingredients
Method
Bun Preparation
- 1
Make the Dough
In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for about 5-10 minutes until frothy.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
Form the Dough
Make a well in the center of the flour mixture and pour in the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth.
- 4
Let it Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Filling Preparation
- 5
Cook the Pork Belly
In a pot, combine the pork belly, soy sauce, rice wine, honey, and minced garlic. Add enough water to cover the pork. Bring to a boil, then reduce heat and simmer for about 1.5 hours or until tender. Remove the pork and let it cool slightly.
- 6
Slice the Pork
Once cooled, slice the pork belly into thin strips.
- 7
Prepare the Filling
In a bowl, mix the sliced pork belly with pickled mustard greens and set aside.
Assembly and Steaming
- 8
Shape the Buns
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a disc about 4 inches in diameter.
- 9
Fill the Buns
Place a spoonful of the pork filling in the center of each disc. Fold the edges over to create a pouch and pinch to seal.
- 10
Steam the Buns
Place the buns on a steamer basket lined with parchment paper. Steam over boiling water for about 15-20 minutes until fluffy and cooked through.
- 11
Garnish and Serve
Remove the buns from the steamer, garnish with fresh cilantro, and serve warm.