Steamed Pork Bao Recipe

Activate yeast

In a small bowl, combine warm water (about 110°F / 43°C), 1 tsp of the sugar, and the active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Make dough

In a large mixing bowl, whisk together the all-purpose flour, remaining sugar, baking powder and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook for 6–8 minutes.) If dough is sticky, add up to 1–2 tablespoons more flour, a tablespoon at a time.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let proof in a warm draft-free place for 60–75 minutes, until doubled in size.

Divide and rest

Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a ball, then flatten into a 3.5-4 inch disc. Cover with a clean towel and let rest for 15 minutes.

Shape bao

Using a rolling pin, roll each disc into an oval about 5 inches long and 3.5 inches wide, tapering edges slightly thinner than the center. Lightly brush the center with a little neutral oil, fold the oval in half lengthwise to form the classic folded bao shape, and set each folded bao on a parchment square. Arrange on trays, cover, and rest another 20 minutes for a short second rise.

Prepare filling ingredients

While the dough is rising, finely chop scallions, grate ginger, and mince garlic so they are ready to mix into the pork.

Cook pork lightly

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add grated ginger and minced garlic and cook for 20–30 seconds until fragrant. Add ground pork and break up with a spatula. Cook until pork is just cooked through, about 4–5 minutes. Remove from heat and let cool slightly.

Season filling

In a large bowl, combine the cooked pork, chopped scallions, soy sauce, oyster sauce, sesame oil, rice wine, 1 tsp sugar, white pepper and cornstarch. Mix thoroughly. Add 2 tablespoons water to make a light slurry with the cornstarch so the mixture binds and stays moist. Taste and adjust seasoning — add a pinch more sugar or soy sauce as desired.

Cool filling

Let filling cool to room temperature before assembling so it doesn't make the dough soggy. If it's still very wet, drain off excess liquid but keep a slightly glossy, thick texture.

Fill baos

Place about 1 to 1 1/2 tablespoons of the pork filling into the center of each folded dough piece (do not overfill). Seal edges gently by pinching the dough slightly along the fold if needed to hold filling. Keep each filled bao on its parchment square to prevent sticking to the steamer.

Final rest

Cover assembled baos with a damp cloth and allow to rest for 10–15 minutes to puff slightly. Meanwhile prepare steamer: fill wok or wide pot with about 1–2 inches of water and bring to a gentle simmer. Line steamer basket with parchment or cabbage leaves to prevent sticking and allow steam circulation.

Steam

Arrange baos in the steamer with at least 1 inch between them for expansion (work in batches if necessary). Cover and steam over medium-high simmer for 10–12 minutes for standard-size baos. Do not lift the lid during steaming. After cooking, turn off heat and let baos sit covered for 2 minutes to settle.

Serve

Remove baos carefully using tongs or a spatula, transfer to a serving plate. Serve warm with optional hoisin sauce and pickles. Brush tops lightly with neutral oil if you want a slight sheen. Leftovers: store cooled baos in an airtight container in the refrigerator up to 2 days or freeze wrapped for up to 1 month. Reheat by steaming 6–8 minutes from refrigerated or 12–15 minutes from frozen.