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
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.
Useful gear for this recipe
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