Baked Bbq Pork Bao Recipe

Prepare sauce slurry

In a small bowl, whisk together cornstarch and 2 tablespoons water until smooth; set aside. In a separate bowl combine hoisin, soy sauce, Chinese BBQ sauce, brown sugar, rice vinegar, and sesame oil; set aside.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add ground pork to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Season with white pepper and stir so aromatics are evenly distributed.

Pour the prepared sauce over the cooked pork, stir to combine and simmer for 1–2 minutes. Stir the cornstarch slurry again and add to the skillet along with the remaining 1 tablespoon water. Cook for another 1–2 minutes until mixture thickens and coats the pork.

Stir in sliced green onions, remove the pan from heat and let the filling cool to room temperature (15–20 minutes). Transfer to a bowl and refrigerate if preparing ahead; the filling should be thick but still spreadable.

Activate yeast (if using active dry) or combine dry ingredients: In the bowl of a stand mixer or a large mixing bowl, whisk together flour, instant yeast, sugar, baking powder, and salt.

In a separate bowl whisk together warm milk, warm water, melted butter, and 1 egg. Ensure liquid is warm (about 105–115°F) so it helps activate the yeast without killing it.

With the mixer fitted with a dough hook on low (or using a wooden spoon), gradually add the wet mixture to the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes by machine (8–10 minutes by hand) until the dough is smooth and slightly tacky but not sticky. Add a teaspoon of flour or a little water as needed to reach the right texture.

Shape dough into a ball, lightly oil the mixing bowl, place dough in the bowl seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Once risen, gently deflate dough and turn it out onto a lightly floured surface. Divide dough into 10 equal pieces (about 60–70 g / 2–2.5 oz each). Roll each piece into a ball, then flatten into a 4–5 inch round, keeping the center slightly thicker than the edges.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Spoon about 1.5–2 tablespoons of the cooled pork filling onto the center of each round. Gather the edges up toward the center and pinch to seal, forming a bun. Place each sealed bun seam-side down on the prepared baking sheet, spacing about 2 inches apart. Tuck seams underneath if necessary for a smooth top.

In a small bowl whisk together 1 egg and 1 teaspoon milk for an egg wash. Brush the tops of each bun lightly with the egg wash and sprinkle with toasted sesame seeds.

Bake in the preheated oven for 18–22 minutes, rotating pans halfway through, until the bao are golden brown on top and sound hollow when tapped. Baking time may vary with oven; avoid overbaking to keep the buns soft.

Remove from oven and transfer to a wire rack to cool for 5 minutes before serving.

If using quick pickles, prepare them ahead (thin cucumber or carrot ribbons tossed with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt) and drain well.

Optionally, slice open each baked bao horizontally or serve whole. Add a small smear of extra Chinese BBQ sauce inside each bao if you want extra saucy flavor.

Top with sliced green onion and quick pickles as desired. Serve warm.