Bao35 Combo Recipe

Make dough

In a large bowl whisk together 3 cups flour, 2 tsp instant yeast, 2 tbsp sugar, 1 tsp salt and 1 tsp baking powder. Warm 1 cup milk to about 100–110°F (slightly warm). Make a well in dry ingredients and add warm milk and 3 tbsp vegetable oil. Stir with a wooden spoon until the dough starts to come together.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch dough down and divide into 12 equal pieces. Roll each piece into a ball, then flatten into an oval about 4 inches long and 3 inches wide. Lightly brush with oil, fold in half (or place a parchment oval between folds to keep them open) to form classic bao shape. Place each bun on a small square of parchment.

Steam

Bring water to a simmer in a steamer pot. Arrange buns in the steamer basket leaving room to expand. Steam over medium-high heat, covered, for 10–12 minutes until puffed and cooked through. Remove lid and let sit 1 minute before opening to avoid condensation dripping onto buns.

Marinate pork

In a bowl combine 3 tbsp hoisin, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp Chinese five-spice, 1 tsp sesame oil, 3 minced garlic cloves and 1 tsp grated ginger. Add the 1 lb diced pork and toss to coat. Marinate at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Cook pork

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated pork (reserve excess marinade). Fry, stirring, until pork is browned and cooked through, about 6–8 minutes. If marinade remains in bowl, pour into skillet and simmer briefly to concentrate flavors.

Finish sauce

Mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Pour slurry into the skillet with pork and any pan sauce, stir until thickened, 1–2 minutes. Remove from heat and taste; add a pinch of salt if needed. Keep warm.

Combine 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt and 2 tbsp water in a small bowl and stir until sugar and salt dissolve. Add 1 cup thinly sliced cucumber, toss to coat and let sit at least 10 minutes. For best results chill 30 minutes to an hour.

Prepare garnishes: crush 2 tbsp roasted peanuts and pick small cilantro leaves. Have 1/4 cup spicy mayo and 2 tbsp extra hoisin ready.

Assemble baos: open a steamed bun, spread about 1 tsp spicy mayo on the inside of the top half, spoon about 2–3 tbsp char siu pork into each bao, add 1–2 tbsp pickled cucumber, drizzle 1 tsp hoisin over the filling and sprinkle with crushed peanuts and a few cilantro leaves. Repeat for remaining buns.

Serve immediately while buns are warm. Leftover buns (without filling) can be stored in the refrigerator for up to 2 days; re-steam before serving. Store cooked filling separately in an airtight container for up to 3 days and reheat gently.