Steamed Bao Filled with Marinated Ground Pork and Pickled Cabbage

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In a large bowl, whisk together flour, instant yeast, sugar, baking powder, and salt. Add warm water and vegetable oil, and mix until a dough forms.

Prepare the Dough

Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Knead the Dough

Divide the dough into equal pieces (about 12). Roll each piece into a circle, place a spoonful of pork filling and a small amount of pickled cabbage in the center, then fold and pleat the dough to seal.

Shape the Buns

Place the filled buns on parchment paper squares in a steamer. Steam over boiling water for about 15-20 minutes until fluffy and cooked through.

Steam the Buns

All-purpose flour

Instant yeast

Sugar

Baking powder

Salt

Warm water

Vegetable oil

In a skillet, heat sesame oil over medium heat. Add ginger and garlic, sauté for a minute until fragrant. Add black fungus, carrots, cabbage, dried bean curd, and vermicelli. Stir-fry for about 5 minutes until the vegetables are tender. Add soy sauce, salt, and black pepper to taste. Mix well and remove from heat. Allow the filling to cool.

Prepare the Filling

In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

Make the Bao Dough

Once the dough has risen, punch it down and divide it into small pieces (about 40g each). Roll each piece into a circle, place a spoonful of filling in the center, and fold the edges over to seal. Pinch to secure the top.

Assemble the Buns

Prepare a steamer lined with parchment paper. Place the buns in the steamer, ensuring they have space to expand. Steam for about 15-20 minutes over boiling water until fluffy and cooked through.

Remove the buns from the steamer and allow them to cool slightly before serving. Enjoy warm!

Serve

Black Fungus (wood ear mushrooms)

Carrots, shredded

Cabbage, finely chopped

Dried Bean Curd (tofu skin), soaked and chopped

Vermicelli noodles, soaked and chopped

Soy sauce

Sesame oil

Ginger, minced

Garlic, minced

Black pepper

In a large skillet, heat sesame oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Cook the Beef

Stir in soy sauce, grated ginger, salt, and black pepper. Cook for another 2-3 minutes until well combined. Remove from heat and let it cool.

Season the Mixture

In a mixing bowl, combine 500g of all-purpose flour, 10g of instant yeast, 30g of sugar, and a pinch of salt. Gradually add 200ml of warm water and knead until a soft dough forms. Let it rise for 1 hour.

Prepare the Bao Dough

Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a circle, place a spoonful of beef filling in the center, and pleat the edges to seal.

Shape the Bao

Place the filled buns on parchment paper in a steamer. Steam over boiling water for about 15 minutes until fluffy and cooked through.

Serve the steamed beef and onion buns warm, with soy sauce for dipping if desired.

Ground beef

Onion, finely chopped

Ginger, grated

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Add the all-purpose flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.

Mix the Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

In a bowl, mix together the black sesame paste, crushed peanuts, and coconut oil until well combined.

Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a ball, then flatten it into a disc. Place a spoonful of the black sesame filling in the center and pinch the edges to seal the bun.

Place the buns on parchment paper in a steamer basket, ensuring they are not touching. Steam over boiling water for about 15-20 minutes until cooked through.

Remove the buns from the steamer and serve warm. Enjoy your black sesame buns!

Active dry yeast

In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly.

Add flour, salt, and vegetable oil to the yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, combine honey, softened butter, and cinnamon powder. Mix well and set aside.

Make the Honey Paste

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the honey paste evenly over the surface.

Shape the Rolls

Cut the dough into strips about 1 inch wide. Twist each strip and shape it into a roll. Place the rolls in a steamer basket lined with parchment paper.

Bring water to a boil in a steamer pot. Place the steamer basket with rolls over boiling water, cover, and steam for about 15-20 minutes until cooked through.

Steam the Rolls

Remove from the steamer and let cool slightly before serving.

Soak the dried tofu sheets in warm water for about 15-20 minutes or until softened. Drain and shred into strips.

Prepare the Dried Tofu

Soak the black fungus in warm water for about 15 minutes until they are soft. Drain and slice into thin strips.

Rehydrate the Black Fungus

Julienne the cucumber and carrot. Chop the fresh cilantro.

Prepare the Vegetables

In a large bowl, combine the shredded tofu, black fungus, cucumber, carrot, and cilantro.

Mix the Salad

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, minced garlic, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad ingredients and toss well to combine. Serve immediately.

Combine and Serve

Dried tofu sheets

Black fungus (wood ear mushrooms)

Cucumber

Carrot

Fresh cilantro

Rice vinegar

Garlic (minced)

In a large bowl, combine soy sauce, olive oil, minced garlic, lime juice, chili powder, black pepper, and salt. Add the beef shank and ensure it's well coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Beef

Remove the marinated beef shank from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Prepare for Cooking

Preheat your oven to 300°F (150°C). Place the marinated beef shank in a roasting pan and cover it with foil. Roast for 3 to 4 hours until tender, basting occasionally with the marinade.

Cook the Beef Shank

Once cooked, remove the beef shank from the oven and let it rest for 15 minutes. Slice against the grain and serve with the remaining chili sauce from the pan.

Slice and Serve

Beef shank

Olive oil

Garlic cloves, minced

Lime juice

Chili powder

Combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the sugar in a small bowl. Sprinkle instant dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.

Activate yeast

In a large bowl, whisk together the all-purpose flour, remaining 1 tablespoon sugar, salt, and baking powder. Make a well in the center and add the foamed yeast mixture, warm milk, and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Mix dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Alternatively, knead in a stand mixer with dough hook for 6–8 minutes.) The dough should be soft and slightly tacky but not sticky; add a teaspoon of flour at a time if too sticky.

Knead

Form the dough into a ball, lightly oil the bowl, place the dough back, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

First rise

Punch down the dough and divide into 8 equal pieces (about 2 oz / 55 g each). Roll each piece into a smooth ball, then flatten into 4–5 inch rounds with a rolling pin, making the center slightly thicker than the edges. Cover the rounds with a damp towel and let rest 15 minutes before filling.

Portion and rest

Trim and pat dry the shrimp. Chop ¾ of the shrimp very finely or pulse in a food processor to a coarse paste (reserve some small pieces for texture). Finely chop the shiitake mushrooms (if using dried, rehydrate first in warm water, squeeze dry, then chop).

Prepare shrimp and mushrooms

In a medium bowl, combine the ground pork, chopped mushrooms, and coarse shrimp paste. Add the reserved small shrimp pieces for texture.

Combine proteins

Stir in the finely chopped Chinese chives, green onion, minced ginger, and minced garlic until evenly distributed.

Add aromatics

To the protein-vegetable mixture add soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper, and salt. Mix gently but thoroughly so flavors incorporate.

Season filling

Add the cornstarch, egg white, and chicken stock (or water). Fold the mixture repeatedly (lift and slam technique) to develop a slightly sticky, cohesive filling — this helps the filling hold together and become springy when steamed. Taste and adjust seasoning as needed.

Bind the mixture

Cover the filling and refrigerate 10–15 minutes to firm up; this makes portioning easier.

Chill briefly

Prepare a work surface with the rested dough rounds. Lightly oil your hands. Place about 2 tablespoons (≈30 g) of filling in the center of each dough round — adjust to preference but avoid overfilling to prevent bursting during steaming.

Portion filling

Gather the edges of the dough up and around the filling, pleating as you go, and pinch to seal at the top to form a round bun. Turn the bun seam-side down and gently shape into a smooth ball. Place each bun on a steamer liner or small parchment round.

Form buns

Arrange buns in a bamboo or metal steamer, leaving at least 1–2 inches between buns for expansion. Cover and let rest 20–30 minutes to puff slightly (second proof).

Second rise

Bring about 4 cups of water to a simmer in a wok or large pot fitted with the steamer basket. Place steamer over simmering water, cover, and steam buns over medium-high heat for 10–12 minutes until the dough is set and glossy. Do not lift the lid during steaming. If using a metal steamer, rotate basket once halfway through for even cooking.

Steam

Turn off heat and let buns sit, covered, for 2–3 minutes to avoid sudden condensation. Carefully remove buns from steamer and serve warm.