Bao Buns Recipe

The method runs across several stages over a few hours. First, make and prove the dough. Then braise the pork belly. Make the quick pickles. Shape and steam the buns. Finally, assemble and serve. The full method is in the recipe card below.

1 Make and prove the dough: Combine flour, yeast, sugar and milk powder in a large bowl. Add the warm water and oil and mix until a rough dough forms. Knead for 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic. Add the baking powder and salt and knead for a further 2 minutes. Place in an oiled bowl, cover and prove in a warm place for 60 to 90 minutes until doubled in size.

2 Braise the pork belly: Heat oil in a heavy pot over high heat. Sear the pork belly pieces for 4 to 5 minutes until browned on all sides. Add ginger and garlic and cook for 1 minute. Add soy sauce, Shaoxing wine, sugar, five spice and water. Bring to a boil then reduce to a low simmer. Cover and braise for 90 minutes until the pork is meltingly tender, stirring occasionally. Remove lid for the final 15 minutes to reduce the liquid into a thick glaze.

3 Make the quick pickles: Combine rice vinegar, sugar and salt in a bowl until dissolved. Add the cucumber and carrot matchsticks. Toss well and leave to pickle for at least 20 minutes, stirring occasionally. Furthermore, the longer they sit the more pickled and flavorful they become, though they remain crisp and fresh throughout.

4 Shape the buns: Punch down the risen dough and divide into 12 to 14 equal pieces, approximately 50g each. Roll each piece into an oval shape about 10cm long and 1cm thick. Fold in half over a small square of parchment paper, with the parchment inside the fold. Place the folded buns on a tray, cover and let rest for 20 minutes until slightly puffed.

5 Steam the buns: Arrange the rested buns in a bamboo steamer or steamer basket with space between each to allow for expansion, leaving the parchment attached. Steam over boiling water for 10 to 12 minutes until puffed, fluffy and cooked through. Furthermore, do not open the lid during steaming as the temperature shock can cause the buns to collapse. Remove from heat and let stand for 2 minutes before opening.

6 Assemble and serve: Open each warm steamed bun gently. Drizzle a small amount of hoisin sauce inside. Fill with a generous spoonful of the sticky braised pork belly. Top with a few pieces of the quick pickled cucumber and carrot, fresh coriander leaves, sliced spring onion and crushed peanuts if using. Serve immediately while the buns are still warm and pillowy soft.