Steamed Buns Recipe

Prepare pork

Trim skin from pork belly if still attached, then dice into small 5–8 mm pieces. Pat dry with paper towels.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add minced shallot and cook 1–2 minutes until translucent. Add garlic and grated ginger and stir 30–45 seconds until fragrant.

Add diced pork belly to the pan in a single layer. Let sear, undisturbed, 3–4 minutes to render fat, then stir and continue to cook 6–8 minutes until pieces are browned and most fat has rendered.

Stir in light soy sauce, dark soy sauce, oyster sauce, rice wine, brown sugar and five-spice powder. Mix to coat the pork and cook 1–2 minutes.

Whisk cornstarch into 120 ml water to make a slurry. Pour slurry into the pan and bring to a gentle simmer, stirring, until sauce thickens and coats the pork, about 2–3 minutes.

Finish with sesame oil, season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and let cool to room temperature before assembling (about 20–30 minutes). Reserve any extra sauce for serving.

Warm water and milk to about 40°C (warm to touch). In a small bowl combine warm water, warm milk, 2 tsp instant yeast and 1 tbs sugar (from the measured sugar). Stir and let sit 5–8 minutes until foamy (proof). If mixture doesn’t foam, yeast may be inactive — use fresh yeast.

In a large bowl or stand mixer bowl, whisk together 400 g all-purpose flour, remaining sugar, 1 tsp baking powder and 1/2 tsp salt.

Make a well in the dry ingredients and pour in the yeast mixture and 2 tbs vegetable oil. Mix with a spoon or hook attachment until a shaggy dough forms.

Knead by hand on a lightly floured surface or with a mixer for 8–10 minutes until dough is smooth, elastic and slightly tacky. If too sticky add up to 1–2 tbs flour; if too dry add 1 tbs warm water.

Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch dough down and transfer to a lightly floured surface. Divide dough into 12 equal portions (about 60–70 g each). Roll each portion into a ball, then flatten into an oval about 10 cm long and 6 mm thick.

To create classic bao fold: brush a little oil on dough if you want soft exterior, fold the oval in half over a small square of parchment (optional) to form a bun shape, or place filling inside and pleat to seal. For flat folded buns, simply fold and press edges to seal.

Place prepared buns seam-side down on individual squares of parchment (or lightly oiled steamer tray). Cover and let rest 20–25 minutes to puff slightly.

Prepare a steamer (bamboo or metal) with boiling water. Arrange buns, leaving 2–3 cm between them for expansion. Steam over medium-high heat for 10–12 minutes with the lid tightly closed.

After steaming, turn off heat and let buns sit in the closed steamer for 2 minutes to avoid sudden collapse. Remove carefully.

If buns were steamed empty, carefully open each bun and spoon 1.5–2 tbs of the cooled pork belly filling into each. If you folded buns around filling earlier, they are ready as-is.

Add 1–2 tbs hoisin sauce per bun (or to taste). Add a small handful of cucumber matchsticks (about 6–8 sticks), and a few cilantro leaves.

Optional: add 1/2 tbs pickled jalapeño or pickled vegetable for brightness and a sprinkle of toasted sesame seeds.

Serve immediately while buns are warm. Provide extra hoisin sauce and reserved pork sauce for dipping on the side.