Pork Bao Recipe
Pan fried buns stuffed with pork and black mushrooms.
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Ingredients
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Filling
Method
Preparation and Cooking
- 1
Prepare the Mushrooms
Soak the dried black mushrooms in warm water for about 30 minutes until rehydrated. Drain and chop finely.
- 2
Make the Filling
In a large bowl, combine the ground pork, chopped mushrooms, green onions, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Prepare the Dough
In a separate bowl, mix 2 cups of all-purpose flour with 1 tsp of baking powder and a pinch of salt. Gradually add 3/4 cup of warm water while stirring until a dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 4
Assemble the Bao
Divide the dough into 12 equal pieces and roll each piece into a circle about 4 inches in diameter. Place a spoonful of the pork filling in the center of each circle. Gather the edges and pinch to seal the bao.
- 5
Pan Fry the Bao
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Place the sealed buns in the skillet and fry for about 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet and cover immediately. Let steam for about 8-10 minutes until the water has evaporated and the buns are cooked through.
- 6
Serve
Remove the bao from the skillet and serve hot with dipping sauce if desired.
