Bao Buns Recipe

Activate yeast

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

Mix dough

In a large bowl whisk together flour, remaining sugar (2 tbsp), baking powder and salt. Make a well and add warm milk, activated yeast mixture and 3 tablespoons vegetable oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. (Alternatively use a stand mixer with dough hook on medium for 5–6 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 until doubled, about 60–75 minutes.

Shape buns

Punch down dough and divide into 12 equal pieces (about 60–65 g each). Roll each piece into a smooth ball, then roll into an oval about 4 inches long and 3 inches wide, thickness about 1/8 inch. Lightly brush with neutral oil, fold in half over a small piece of parchment or steamer liner to form the bao shape and place on a tray seam-side down.

Second rise

Cover shaped baos loosely with plastic wrap and let rest 30 minutes while you prepare filling and pickles.

Steam

Set up a steamer (bamboo or metal). Bring water to a rolling simmer. Place baos (with parchment under each) into steamer leaving space between. Steam over medium-high heat for 8–10 minutes, then turn off heat and let sit covered for 2 minutes before opening to prevent collapse. Remove and keep warm.

Sear pork

Season pork cubes lightly with salt and pepper. Heat 2 tablespoons vegetable oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat. Working in batches if needed, brown pork on all sides until deeply caramelized, about 6–8 minutes total. Transfer browned pork to a plate.

Aromatics

Lower heat to medium. Add minced garlic, sliced ginger and white parts of green onions to the pot and sauté 1–2 minutes until fragrant but not burned.

Deglaze & braise

Return pork to pot. Add light soy sauce, dark soy sauce, hoisin sauce, rice wine, brown sugar, star anise and five-spice powder. Stir to coat and deglaze the pan scraping up browned bits. Add chicken/pork stock to just cover the meat (about 1 cup). Bring to a simmer, then reduce heat to low, cover partially and braise gently 1.5–2 hours until pork is fork-tender and sauce is reduced and glossy.

Shred & finish

When tender, transfer pork to a cutting board, shred with two forks or chop into small bite-sized pieces. Return to the pot, stir in toasted sesame oil and 1–2 tablespoons of the reduced braising liquid (or more hoisin if you prefer a saucier filling). Adjust seasoning with salt and pepper to taste. Keep warm until assembly.

Prepare cucumbers

Thinly slice the English cucumber on the diagonal (about 1/8" thick). If seeds are large, scoop them out before slicing.

Make quick pickle

In a jar or bowl combine rice vinegar, water, 1 tablespoon sugar, kosher salt and red pepper flakes. Stir until sugar and salt dissolve. Add cucumber slices, press them down to submerge, and let sit at least 15 minutes (preferably 30 minutes) while other components finish. Refrigerate if holding longer than 1 hour.

Prep garnishes

Thinly slice green onions and pick leaves of cilantro. Reserve hoisin sauce in a small bowl for assembly.

Open a warm steamed bao, spread about 1 teaspoon hoisin inside, add 1–2 tablespoons braised pork filling (adjust to preference), top with 3–4 slices of pickled cucumber, a few cilantro leaves and a sprinkle of sliced green onion. Serve immediately while buns are warm. Repeat for remaining buns.

Storage and reheating: Store leftover braised pork in an airtight container in the refrigerator up to 4 days. Reheat gently in a skillet with a splash of water or microwave covered until heated through. Re-steam or reheat buns briefly in a steamer for best texture.