Bao Recipe
bao bun, green salad, hoisen sauce, your choice of: chashu pork | chicken karaage | ebi fry
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Ingredients
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Bao Buns
Chashu Pork
Chicken Karaage
Ebi Fry
Salad
Method
Bao Preparation
- 1
Make the Dough
In a large bowl, mix flour, instant yeast, sugar, baking powder, and salt. Gradually add warm water and knead until a smooth dough forms. Cover with a damp cloth and let it rise for about 1 hour.
- 2
Shape the Buns
Once the dough has risen, divide it into small balls. Roll each ball into an oval shape. Fold the ovals in half and place them on parchment paper squares. Let them rest for another 30 minutes.
- 3
Steam the Buns
Bring water to a boil in a steamer. Place the buns in the steamer basket, cover, and steam for 10-12 minutes until fluffy.
Chashu Pork Preparation
- 4
Prepare the Pork
Roll the pork belly tightly and tie it with kitchen twine. In a pot, combine soy sauce, mirin, sugar, green onions, garlic, and ginger. Bring to a simmer.
- 5
Cook the Pork
Add the tied pork belly to the pot and simmer for 2-3 hours, turning occasionally, until tender. Let it cool in the sauce before slicing.
Chicken Karaage Preparation
- 6
- 7
Fry the Chicken
Heat vegetable oil in a pan. Dredge marinated chicken in cornstarch and fry until golden brown and cooked through, about 5-7 minutes.
Ebi Fry Preparation
- 8
Prepare the Shrimp
Season shrimp with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
- 9
Fry the Shrimp
Heat vegetable oil in a pan. Fry the shrimp until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
