Spicy Pork Bao Buns

Name: Spicy Pork Bao Buns
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 32 small buns
Cuisine: chinese
Ingredients: 7g sachet fast-action dried yeast; 2 tbsp vegetable oil; 2 tsp baking powder; 2 tbsp caster sugar; 1 tbsp dried milk powder; 350g plain flour; chilli sauce to serve; 400g pork fillet; 1 tbsp sesame oil; 2 spring onions chopped; 3 tbsp hoisin sauce; 1 tbsp soy sauce; 2 tbsp clear honey; 1/2 tsp Chinese five-spice powder; 1/2 tsp chilli flakes; 1 tsp cornflour dissolved in 1 tbsp rice wine

5.00 (6)

⏱ 70 mins 🍽 Makes 32 small buns 🌶 chinese ✅ More effort 🏷 Snack

These soft, steamed Chinese buns are stuffed with a flavourful filling of pork, hoisin sauce, and aromatic spices. They make an excellent addition to a buffet spread or a canapé selection. The recipe involves preparing a spiced pork filling, making a simple yeast dough, shaping the buns, and steaming them until light and fluffy. Serve them warm with a dash of chilli sauce for an extra kick. The process takes around 70 minutes to complete.

Ingredients

7g sachet fast-action dried yeast
2 tbsp vegetable oil
2 tsp baking powder
2 tbsp caster sugar
1 tbsp dried milk powder
350g plain flour
chilli sauce to serve
400g pork fillet
1 tbsp sesame oil
2 spring onions chopped
3 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp clear honey
1/2 tsp Chinese five-spice powder
1/2 tsp chilli flakes
1 tsp cornflour dissolved in 1 tbsp rice wine

Method

Prepare the filling by dicing the pork into small pieces. Cook the pork in oil in a pan for about 6 mins until browned and cooked. Stir in the chopped spring onions and cook for 1 min. Add the hoisin sauce, soy sauce, honey, five-spice powder, chilli flakes, and the cornflour mixed with rice wine. Let it simmer for 5 mins, then move to a bowl and refrigerate.
Combine 200ml warm water with the yeast and oil in a jug. For hand mixing, place the flour, sugar, milk powder, baking powder, and a pinch of salt on a work surface. Form a well, pour in the liquid, and mix to form a dough. Knead on a floured surface for 10 mins. For a mixer, add the dry ingredients and salt to the bowl, then pour in the liquid while mixing. Knead with the dough hook for 8-10 mins. Place the dough in an oiled bowl, cover, and leave in a warm spot until it doubles in size, which takes about 2-3 hrs.
Remove the dough, punch it down, and knead for 1 min. Place it on a floured surface and divide into two portions. Roll each into a log and slice each one into 16 pieces. Flatten a few pieces into discs roughly 7.5cm wide. Hold a disc in your hand, add 1 tsp of the chilled filling, then gather the edges and seal at the top. Continue with all the dough and filling.
Place each shaped bun on a small circle of baking parchment. Set them on a tray, ensuring they are not touching. Allow them to proof for another 30 mins.
Prepare a steamer that fits tightly over a pan of boiling water. Bring the water to a boil. Steam the buns on their parchment liners for 10-12 mins, working in batches as needed. Serve immediately with chilli sauce.

Nutrition (per serving)

Calories160 kcal

Fat3 g

Saturates1 g

Carbs23 g

Sugars6 g

Fibre1 g

Protein8 g

Sodium200 mg

Recipe details

Skill levelMore effort

CategorySnack

Cuisinechinese