Baked Pork Bao

3 hours 0 mins Prep Time

30 mins Cook Time

Written By

Nadia Boachie

These baked pork bao are phenomenal. The original recipe is adapted from Dim Sum Central, with several modifications made by me -- most notably, the addition of flour paste (tangzhong) to the dough. Many recipe developers have noted that this is how many Chinese doughs are traditionally made and the flour paste is meant to add moisture to the dough. These buns are doughy, soft and a perfect balance of sweet and savoury all in one bun! These are traditionally made with diced roasted pork filling (char siu) but I made them with ground pork for equally delicious results! These buns taste similar to what you might find in a Chinese bakery. Don't be intimidated if you follow the steps; it is very feasible to make and the rewards worth it!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Dough

2 cups plus 1 tablespoon bread flour
2/3 cups all-purpose flour
2 teaspoons active dry yeast
2/3 cups granulated sugar
1/4 cup lard or vegetable shortening (butter will also work)
1 egg
3/4 cup plus 3 tablespoons (50 millilitres) water

Pork Filling

1/2 cup water
3/4 pound ground pork
1 tablespoon sugar
2 teaspoons soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions

Baked Pork Bao

10 Steps

Step 1

In a medium saucepan, mix 1 tablespoon of flour with 3 tablespoons (50 millilitres) of water until the flour is dissolved. Place the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside. This is your flour paste (tangzhong).
Step 2

In a large mixing bowl, combine flour, sugar, salt and yeast. Add the flour paste (tangzhong), 1 egg and lard. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
Step 3

For the filling, in a small saucepan, sautée ground pork until browned. Drain any fat if there is a lot. Set pork aside.
Step 4

Mix together water, sugar, soy, rice wine, oyster sauce, hoisin sauce and sesame oil. Cook the sauce over medium heat until it bubbles. Stir in the cornstarch mixture and cook for 1 minute, stirring. Add ground pork, this should thicken the sauce considerably. Cool to room temperature.
Step 5

Divide the dough into 20 equal-sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. Try to work the edges of the dough circle so that it is thinner than the middle of the circle, which you will want keep a little thicker.
Step 6

Take a heaping teaspoon of the filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting.
Step 7

Set aside the buns on either a floured tray or tray with parchment paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.
Step 8

Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 350°F.
Step 9

Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg plus 1 tablespoon of water). Bake for 20-25 minutes or until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.
Step 10

You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 350°F for 5-10 minutes. If from the freezer, let them defrost first.