Steamed Bao Filled with Shrimp, Pork, Mushroom, Chinese Chive

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.

Rest after steaming

all-purpose flour

instant dry yeast

granulated sugar

warm water

warm milk

vegetable oil

salt

baking powder

raw shrimp (peeled, deveined)

ground pork (20% fat)

shiitake mushrooms (fresh) or rehydrated dried

Chinese chives (garlic chives), finely chopped

green onion (scallion), finely chopped

ginger, minced

garlic, minced

soy sauce

oyster sauce

sesame oil

Shaoxing wine (or dry sherry)

white pepper

cornstarch

egg white

chicken stock or water

neutral oil (for brushing/handling)

steamer liners or parchment rounds

water (for steaming)

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