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Ingredients
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Bao Bun Dough
Filling (Pork Belly or Tofu)
Turmeric Jam
Method
Bao Bun Dough Preparation
- 1
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Mix well.
- 2
Activate Yeast
In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.
- 3
Combine Wet Ingredients
Add the activated yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let it rise for 1 hour.
Filling Preparation
- 5
Prepare the Filling
If using pork belly, cut it into small cubes. If using tofu, press it to remove excess moisture and then cube it.
- 6
Marinate
In a bowl, mix the soy sauce, hoisin sauce, minced garlic, minced ginger, and sesame oil. Add the pork belly or tofu and marinate for at least 30 minutes.
- 7
Cook the Filling
Heat a skillet over medium heat and cook the marinated pork belly or tofu until golden and cooked through, about 6-8 minutes. Stir in fresh dill just before removing from heat.
Turmeric Jam Preparation
- 8
Cook the Jam
In a small saucepan, combine grated turmeric, sugar, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens, about 10 minutes.
- 9
Cool
Remove from heat and let cool to room temperature before serving.
Assembling the Bao Buns
- 10
Shape the Dough
After the dough has risen, punch it down and divide it into small balls. Roll each ball out into a small circle.
- 11
Steam the Buns
Place the dough circles in a steamer lined with parchment paper. Steam for about 10 minutes until fluffy.
- 12
Fill the Buns
Once the buns are steamed, carefully open each bun and fill it with the cooked pork belly or tofu. Add a dollop of turmeric jam on top.
- 13
Serve
Garnish with additional fresh dill if desired, and serve warm.