Ling & Louie's Recipe

Activate yeast

Combine warm water (about 100–110°F / 37–43°C), 1 tsp sugar and active dry yeast in a small bowl. Stir and let sit 5–8 minutes until foamy.

Make dough

In a mixing bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder and 1 tsp salt. Add the foamed yeast, 1 tbsp milk, 1 tbsp vegetable oil and remaining sugar. Stir until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place 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 bao

Punch down dough and divide into 8 equal pieces (about 2 oz each). Roll each into an oval and fold or pleat to make classic folded bao (or roll into disks for flat steamed buns). Place each on a small square of parchment.

Final proof & steam

Let formed buns rest 20–30 minutes while you bring a steamer pot to a simmer. Steam buns over simmering water for 8–10 minutes with a lid on; do not open during steaming. Remove carefully and keep covered until assembly.

Marinate pork

In a bowl combine 3 tbsp hoisin, 2 tbsp soy sauce, 1.5 tbsp honey, 1 tsp Chinese five-spice, 1 tsp sesame oil, 1 tbsp rice wine, minced garlic and minced ginger. Add pork strips, toss to coat, and marinate refrigerated for at least 30 minutes or up to 4 hours (longer for more flavor).

Cook pork

Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add marinated pork in a single layer (cook in batches if needed). Sear 2–3 minutes per side until caramelized and cooked through. Reduce heat and spoon remaining marinade into the pan; cook 1–2 minutes to thicken slightly and glaze the pork. Remove from heat and let rest 5 minutes, then slice into bite-size pieces if needed.

Quick pickle

In a bowl whisk together 3 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Add shredded Napa cabbage, julienned carrot and sliced green onions. Toss and let sit at room temperature for 10–15 minutes to mellow and pickle lightly. Add chopped cilantro just before assembly if using.

Prepare sauces: If making sriracha mayo, combine about 1 tbsp mayonnaise with 1 tsp sriracha (adjust heat to taste). Thin 2 tsp extra hoisin with a few drops of water to make a glaze.

Assemble baos: Open each steamed bao gently. Spread about 1 tsp sriracha mayo on the bun interior, add 2–3 tbsp pickled slaw, top with 2–3 oz char siu-style pork (or equivalent bite-size pieces), drizzle with hoisin glaze and sprinkle toasted sesame seeds and cilantro leaves.

Serve: Arrange 8 baos on a platter, serve immediately with lime wedges on the side for squeezing. Leftover pork can be chilled and refrigerated up to 3 days; store buns wrapped at room temperature or refrigerated and re-steam before serving.