Bbq “bao” Pork Buns Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tsp active dry yeast, and 1 tbsp of the granulated sugar. Stir gently and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, remaining 1 tbsp sugar, 3/4 tsp baking powder, and 1/2 tsp salt.

Form dough

Make a well in the flour mixture. Add the foamy yeast mixture, 1/4 cup warm milk, and 2 tbsp vegetable oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (Alternatively, use a stand mixer with dough hook on medium for 5 minutes.)

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45–60 minutes until doubled in size.

Shape buns

Punch down the dough and divide into 3 equal portions (each about 110–125 g). Roll each portion into an 4–5 inch oval, then fold in half or roll flat and pleat later when assembling (see assembly). Lightly brush each bun with 1 tsp vegetable oil to prevent sticking, then place on parchment squares.

Second rise

Cover formed buns with a clean towel and let rest 20–25 minutes to puff slightly while you prepare the filling.

Prepare pork

If using pork shoulder, finely dice or pulse briefly in a food processor to a coarse mince. Pat dry any excess moisture with paper towels.

Cook aromatics

Heat 1 tbsp neutral oil in a skillet over medium-high heat. Add 2 tsp minced garlic and 1 tsp minced ginger; sauté 30–45 seconds until fragrant but not browned.

Brown pork

Add 12 oz pork to the skillet. Cook, stirring and breaking up any clumps, until the pork is fully cooked and starting to caramelize, about 6–8 minutes.

Add sauces & simmer

Reduce heat to medium. Stir in 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce (or molasses), 1.5 tbsp brown sugar, and 1 tbsp rice wine. Cook, stirring, for 1–2 minutes to combine.

Thicken

Mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Pour the slurry into the pan and cook 1–2 minutes until the sauce thickens and coats the pork. Stir in 1 tsp sesame oil and 1 tbsp thinly sliced green onion. Taste and adjust seasoning (add a pinch of salt or extra soy/hoisin if needed). Remove from heat and let cool slightly.

Open and fill baos

Gently unfold each rested dough oval into a bun shape: if you folded earlier, create a pocket by pinching an edge to form a bao; otherwise, flatten each piece into a 3–4 inch circle, spoon ~3–4 tbsp of the BBQ pork filling into the center, then pleat and pinch to seal the top, forming a round sealed bun. Ensure each bun has an even amount of filling (about 3–4 tbsp).

Prepare steamer

Line steamer baskets with parchment rounds or steamer liners. Place each bun on its own liner with a little space between them to expand. If using a bamboo steamer, stack and keep a towel over the lid to trap condensation.

Final proof

Let buns rest in the steamer for 12–15 minutes to puff slightly (do not over-proof). Meanwhile bring water in a wok or pot to a steady simmer.

Steam

Place the steamer over simmering water, cover, and steam for 10–12 minutes until the dough is soft, slightly glossy, and fully cooked (internal temperature ~190°F / 88°C if measured). Avoid opening the lid during steaming.

Finish & serve

Turn off heat and let the buns sit covered for 2 minutes. Carefully remove each bun from the steamer. Garnish with toasted sesame seeds, cilantro leaves, and pickled cucumber slices as desired. Serve warm, 3 pieces per order.