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Char siu bao and steamed bao are among the most beloved preparations for minced pork in Chinese cuisine. This recipe makes the simpler everyday version with a savoury pork and ginger filling.
Serves 6 peoplePrep 1 hrCook 20 min
What to ask for
This recipe calls for Minced pork. Can't get it where you are?
Ingredients & method
Ingredients
- 300 g minced pork (30% fat)
- For the filling: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, 2 cm ginger (grated), 2 spring onions (chopped)
- For the dough: 300 g plain flour, 1 tsp instant yeast, 1 tsp baking powder, 1 tbsp sugar, 1/2 tsp salt, 180 ml warm water, 1 tbsp neutral oil
Method
- 1Mix all filling ingredients with the minced pork until combined. Refrigerate for 30 minutes.
- 2Combine flour, yeast, baking powder, sugar, and salt. Add warm water and oil. Knead for 8 minutes into a smooth dough. Rest covered for 45 minutes until slightly puffy.
- 3Divide dough into 12 pieces. Roll each into a round, about 12 cm diameter. Place 1.5 tbsp filling in the centre.
- 4Bring the edges up around the filling, pleating as you go, to seal the bun. Place on squares of baking paper.
- 5Steam over boiling water for 12–15 minutes until puffed and cooked through. Serve immediately.
Cook this well
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Chef's tip
For the fluffiest bao, steam immediately after shaping — over-proofed buns collapse when opened.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.