Bao Bun Recipe

Make the dough

Warm the milk to about 100–110°F (slightly warm to the touch). In a large bowl, whisk together warm milk, sugar and yeast. Let sit 5–7 minutes until foamy. Add flour, salt, baking powder, vegetable oil and mix until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 5 minutes). Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down dough and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 50–55 g each). Roll each piece into an oval and brush lightly with oil on the top. Fold in half over a small piece of parchment and press gently to seal. Place each folded bun on a parchment square.

Second rise and steam

Cover shaped buns with a damp towel and let rest 20–30 minutes until slightly puffy. Prepare a steamer (bamboo or metal) with boiling water. Steam buns in batches, 10–12 minutes per batch, over medium-high steam. Remove and let rest 2 minutes before opening steamer to avoid collapse.

Marinate and cook pork

In a bowl combine hoisin, soy sauce, honey, five-spice, minced garlic and sesame oil. Toss the sliced pork in the marinade and let sit 15–30 minutes (or longer in fridge). Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add pork and cook, stirring occasionally, until edges caramelize and pork is cooked through, about 6–8 minutes. If sauce is thin, simmer briefly to glaze. Remove from heat and keep warm.

Prepare and crisp tofu

Press tofu for 15–20 minutes to remove excess water, then cut into 1/2-inch cubes. In a bowl whisk together hoisin, soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil and cornstarch. Toss tofu cubes in the sauce to coat. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook until golden-brown on all sides, 8–10 minutes, turning gently. The sauce will thicken slightly; remove from heat and keep warm.

Quick pickle

In a jar or bowl, combine rice vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Add julienned carrot and daikon (or jicama), press down to submerge. Let sit at least 30 minutes at room temperature or refrigerate for up to 24 hours for better flavor. Drain before assembling.

Prep garnishes

Slice cucumber into thin batons. Thinly slice Fresno peppers (remove seeds if less heat desired). Rinse and pat cilantro leaves dry. If making spicy mayo, mix mayonnaise with sriracha to taste (start with 1 tsp) and adjust.

Open a steamed bao bun and place a spoonful of BBQ pork or tofu in the pocket. Add a small handful of pickled vegetables, a couple cucumber batons, a few slices of Fresno pepper and a sprig or two of cilantro. If using, add a small smear of spicy mayo inside the bun. Serve immediately while buns are warm. Repeat to assemble remaining buns.

Storage: Keep steamed buns in an airtight container in the fridge for up to 2 days and re-steam 3–4 minutes to reheat. Store cooked pork or tofu separately in the refrigerator for up to 3 days.