Crispy Bao Buns Recipe

Make dough

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 3 tbsp sugar, 1 tsp baking powder and 1 tsp salt. Warm 1 cup milk to about 110°F (slightly warm to the touch). Combine warm milk and 3 tbsp vegetable oil. Pour wet into dry and mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively use a stand mixer with dough hook for 5–6 minutes. Form into a ball and place in a lightly oiled bowl, cover with plastic wrap or damp towel.

First rise

Let dough rise in a warm place until doubled, about 60–90 minutes depending on room temperature.

Shape buns

Punch down dough and turn onto lightly floured surface. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a ball, then flatten into a 4-inch oval using a rolling pin. Lightly brush the center with 1 tsp sesame oil (optional). Fold each oval in half and place on a square of parchment (to prevent sticking).

Second rise

Cover folded buns with a towel and let rest 20–30 minutes while you prepare filling and sauce.

Pan-cook for crisp bottoms

Heat a large nonstick skillet over medium-low and add 1–2 tbs neutral oil. Place bao (parchment under them) seam-side down and cook in batches. Cook 2–3 minutes until bottoms are golden and crisp. Add 2–3 tbsp water to the pan (away from buns) and immediately cover to steam for 4–5 minutes until cooked through and soft on top. Uncover and remove buns. Keep warm. Repeat with remaining buns, adding oil as needed.

If using raw pork shoulder: slice thinly against the grain. Heat 1 tbsp vegetable oil in a skillet over medium-high. Add minced garlic (2 tsp) and minced ginger (1 tsp); sauté 30 seconds until fragrant. Add pork slices and sear 3–5 minutes until mostly cooked through.

Add 3 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp honey or brown sugar, and 1 tbsp rice wine. Stir to coat and simmer 2–3 minutes until sauce thickens and pork is glazed. Taste and adjust — add a pinch of salt if needed. If using pre-made char siu, simply warm it in the pan with the sauce to glaze.

Remove from heat and let rest 2 minutes. Slice or shred pork into bite-sized pieces suitable for filling the bao.

Whisk together 3 tbsp light soy sauce, 2 tbsp black or rice vinegar, 1 tsp sesame oil, and 1 tsp sugar until sugar dissolves. Stir in 1 tbsp thinly sliced scallion and 1 tsp chili flakes or fresh chili. Taste and adjust balance of salty vs. tangy vs. sweet. Reserve.

Quick pickle carrots (and cucumber if desired): place 1 cup thin carrot matchsticks in a jar with 1/2 cup rice vinegar, 1 tbsp sugar and 1/2 tsp salt (if you prefer cucumber pickled, do similarly). Let sit 10–15 minutes while other components finish. Drain excess liquid.

Keep cucumber matchsticks fresh and crisp. Mix a small handful of cilantro leaves and have toasted sesame seeds ready for garnish.

Open a warm bao, fill with 1–2 tbsp glazed BBQ pork (adjust to bun size), add a few quick-pickled carrot sticks and cucumber matchsticks, and a few cilantro leaves. Sprinkle with toasted sesame seeds if using.

Serve immediately with soy-vinegar dipping sauce on the side for dunking. Leftover buns can be steamed or pan-crisped again briefly before serving.