Steamed Gao Bao Recipe

Prepare Protein

If using whole roasted duck or pork, shred meat into 1/2-inch strips. Remove excess skin and large chunks of fat so pieces fit easily inside the bun.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Add minced garlic and grated ginger and sauté 20–30 seconds until fragrant, taking care not to burn.

Add shredded duck/pork to the pan and toss to combine with aromatics, about 1–2 minutes.

Stir in light soy sauce, Shaoxing wine, sugar, and sesame oil. Cook 1–2 minutes until sauce is absorbed and meat is hot. Taste and adjust seasoning (a pinch more soy for salt, or a splash of Shaoxing for brightness). Remove from heat and keep covered to stay warm.

Combine hoisin sauce, soy sauce, rice vinegar, honey, and toasted sesame oil in a small bowl.

Whisk until smooth. Add 1–2 tablespoons water if you prefer a thinner drizzle consistency.

Taste and adjust: more honey for sweetness, more vinegar for tang, or more hoisin for depth. Reserve at room temperature.

Place julienned carrot and cucumber in a bowl.

In a separate small bowl, whisk rice vinegar, sugar, salt, and water until sugar dissolves.

Pour pickling liquid over the vegetables, toss to combine, and let sit at least 10 minutes (up to 1 hour) in the refrigerator to develop mild pickling flavor. Drain before assembling if excess liquid remains.

Warm the steamed bao buns according to package instructions or steam fresh buns for 3–4 minutes until hot and pliable.

Hold a bun open and spread approximately 1 teaspoon of the House Blended Hoisin Sauce onto the inner surface of each bun (or drizzle on filling later).

Place 2–3 tablespoons (about 1/4 cup) of the warm shredded duck/pork into each bun.

Top the meat with a small handful (about 1 tablespoon) of pickled carrots and cucumbers, then sprinkle with sliced scallions and a few cilantro leaves if using.

Drizzle an additional 1 teaspoon of hoisin sauce over the filling and finish with a light sprinkle of toasted sesame seeds.

Serve immediately while buns are warm. Provide extra hoisin on the side for guests who want more.