Pork Bao Buns

Bao Bun Dough

Ingredients:

1 ½ cup, plus 3.5 Tbl cake flour

1 Tbl baking powder

1-2 Tbl sugar

¼ tsp salt

2 Tbl neutral oil

4 oz milk or more if needed

Bao Pork filling (recipe follows)

Directions:

Add cake flour, baking powder, sugar, salt into the bowl of the electric mixture. Start on low speed and then add in the milk and oil. Bring the mixer to medium speed and let it run until the dough comes together. Take the dough out and place on the counter and knead for 3-5 minutes until smooth and not sticky. If dough is dry add more milk 1 tsp at a time more, as needed. Cover and let rest for 15 minutes.

Place the dough on to your work surface and divide 10 pieces. Work with one at a time, covering the other ones with a damp kitchen cloth to prevent drying.

Flatten the dough with the palm of your hands and roll int a 4-4 ½ inch circle, aiming to keep the middle thicker and outside thinner.

Place the dough on your hands, add some filling, about 1 Tbl and pleat to cover the filling. Place on a small piece of parchment paper and then into the bamboo steamer basket.

To Steam:

Steam for 10 minutes over medium high heat. Let sit for 3-5 minutes and then remove the lid serve immediately.

These buns can be steamed and cooled  and put in the refrigerator the day before and re-steamed until warm and serve.

Bao Pork Filling:

Ingredients:

1 lb ground pork

3 Tbl water

3 Tbl vegetable oil

2 Tbl ginger, minced

1 large onion, minced

2 Tbl Shaoxing wine

2 Tbl Chili Bean Paste

1 Tbl soy sauce

1 Tbl oyster sauce

1 tsp sugar

½ tsp pepper

2 tsp sesame oil

1 ½ tsp cornstarch, minced with 1 Tbl water

3 scallions, finely chopped

 

Directions:

Add the ground pork to a large mixing bowl and stir in the 3 Tbl water until incorporated.

Preheat the wok or cast-iron skillet until it smokes lightly. Add in 3 Tbl oil, along with the minced ginger and diced onion. Cook over medium heat until the onion is softened. Add in the pork and turn up the heat, stirring to break up any large chunks. Cook until all the pork turns pale and opaque.

Add wine, soy sauce, chili bean sauce, oyster sauce, sugar, pepper and sesame oil. With the heat on high stir everything together until well combined. Taste the filling and adjust seasoning if needed.

Cook a couple of more minutes to cook off any remaining liquid. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to 1 minute. Turn off the heat and let filling cool uncovered. Add the scallions to the mixture and stir to combine.