Bao Recipe

These steamed pork bao make for a fragrant and satisfying breakfast according to the recipe developer Betty Liu. While they’re commonly found in Shanghainese breakfast markets, they can also be a savory snack or a welcome addition to any meal. In this rendition, ginger-scallion water is added to the pork filling to ensure the bao are both juicy and full of flavor. Prep

The BEST Bao Buns

Prep: 2h

Total: 2h8min

Yield: 14

Ingredients:

• 1/3 cup warm water
• 1/2 cup warm milk
• 1 tbsp active dry yeast
• 4 tbsp sugar, divided half
• 2 tbsp avocado, vegetable or canola oil
• 2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
• 1/2 tsp baking powder
• 1/4 tsp salt

Instruction:

1. Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes.
2. Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You can mix with your hands too if you prefer.
3. Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
4. Take the dough off the hook and form it into a ball. Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.
5. Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle flour if necessary, but if you do, use as minimal as possible. Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos.
6. Lightly brush or spray oil on one surface of the baos and fold them in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
7. Meanwhile, bring water to boil in a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt/open the lid slightly for slow air circulation, about 2 to 3 minutes before opening the lid all the way. Spray some water on coffee filter to prevent the dough from sticking. You can serve this bao as a side or make sandwiches! Enjoy!

Steamed Pork Buns (Xian Rou Bao)

These steamed pork bao make for a fragrant and satisfying breakfast according to the recipe developer Betty Liu. While they’re commonly found in Shanghainese breakfast markets, they can also be a savory snack or a welcome addition to any meal. In this rendition, ginger-scallion water is added to the pork filling to ensure the bao are both juicy and full of flavor.

Prep: 1

Total: 2h30min

Yield: 12

Serving Size: 1 bun (113g)

Nutrition Facts: servingSize 1 bun (113g), calories 240 calories, Carbohydrate 32g, Cholesterol 20mg, Fiber 1g, Protein 10g, Sodium 450mg, Sugar 8g, Fat 8g, Saturated Fat 2.5g, Trans Fat 0g

Ingredients:

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk warm
• 6 tablespoons (74g) granulated sugar
• 1 tablespoon vegetable oil plus more for coating the bowl
• 1 heaping teaspoon instant yeast
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (227g) water
• 1 scallion washed and trimmed
• 1/4″ to 1/2″ piece of fresh ginger peeled
• 3/4 pound (350g) ground pork*
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine*
• 1 tablespoon granulated sugar
• 1/4 teaspoon white pepper ground
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 1/3 to 2/3 cups (76 to 151g) ginger-scallion water from above

Instruction:

To make the dough: In a medium bowl or bowl of a stand mixer, combine all the dough ingredients and knead — by hand or with a mixer — to make a soft, elastic dough, about 8 to 10 minutes in a stand mixer. (It’ll take a bit longer if kneading by hand.) , Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it’s nearly doubled in bulk. , To make the filling: First, make ginger-scallion water. In a blender or food processor, combine water, scallion, and ginger and blend until smooth. Strain through a sieve to collect the flavored water. Compost or discard the solids and set aside the remaining liquid. , In a medium bowl, combine all of the filling ingredients except for the ginger-scallion water. With a spatula, mix the filling in one direction (this is said to align the fibers of the meat, incorporate air, and create a fluffier filling). , Stirring in the same direction, add the ginger-scallion water, one tablespoon at a time, being sure to incorporate the water in the filling before adding another tablespoon. Stop adding ginger-scallion water when the filling is sticky, airy, and almost paste-like in consistency. It should not be gritty like the original texture of the ground pork. Set aside. , To shape: Gently deflate the dough and divide in half (about 350g each). Cover one piece as you work with the other; it’s helpful to prepare the bao in two batches. , Cut 3″ squares of parchment or use steamer liners. (See “tips,” below for our specific equipment recommendations.) Roll the dough into a log and divide into 6 portions (about 58g each). Place one piece cut-side down on a lightly floured surface and flatten into a disk with your palm. Use a rolling pin to roll the disk into a 4″ to 5″ round, making sure the edges are thinner than the middle (this will make it easier to pleat). To achieve thin edges, hold the dough in your non-dominant hand, rotating it gradually as you roll out the edges of the circle using a pin in your dominant hand. (A wooden dowel or a small tapered rolling pin is the best tool here.) , Use a tablespoon scoop or measuring spoon to place heaping tablespoon (about 41g) of filling in the center of the rolled out dough. Pleat into a bao, leaving a small steam hole opening at the top. (For more detailed shaping instructions, see “tips,” below.) Place each shaped bao on a parchment square and place in the steamer basket or on a baking sheet to rise. Be sure to leave a few inches of space between the buns. , Shape and fill the remaining five pieces of dough; this completes the first batch. , Place the bao, covered, in a warm place to rise for an additional 15 to 20 minutes. , While the first batch of bao are rising, set up your steamer. You can use multiple bamboo steaming trays, or a stock pot with steaming inserts. Begin shaping the second batch of bao using the remaining log of dough and filling. , Steam the bao for 15 minutes over medium steam, until the bao are firm and bounce back when poked. Repeat with the remaining batch until all the bao are steamed and cooked through. , Storage information: Serve immediately. Allow any leftovers to fully cool before storing, covered, in the refrigerator for several days or in the freezer for longer storage. To reheat from the refrigerator, re-steam the bao for 2 to 3 minutes. To reheat from the freezer, re-steam for 6 to 8 minutes.

Steamed bao buns

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Prep: 40min

Total: 1h4min

Yield: Makes 18 buns

Nutrition Facts: calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Ingredients:

• 525g plain flour, plus extra for dusting
• 1½ tbsp caster sugar, plus a pinch
• 1 tsp fast-action dried yeast
• 50ml milk
• 1 tbsp sunflower oil, plus extra for brushing and for the bowl
• 1 tbsp rice vinegar
• 1 tsp baking powder

Instruction:

1. Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
5. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
6. Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
7. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

How To Make Bao Buns – Mantou Chinese Steamed Buns

Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.

Prep: 20min

Total: 28min

Yield: 12

Ingredients:

• ⅔ cup warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon canola oil
• 1¼ cups bread flour, plus more for if needed
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda

Instruction:

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
2. Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
4. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
5. Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
6. Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

How to make BAO from the Pixar movie Bao — Chinese steamed bun recipe

FAQ

What is the difference between bao and steamed buns?

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