Steamed Bao Buns

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  250g

• Cornstarch

  50g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Water

  Plain, clean water

  140g

• Ground pork

  Fresh, raw

  150g

• Soy sauce

  Low sodium, Shoyu

  1 tsp or 5g

• Oyster sauce

  Ready-to-serve

  1 tsp or 6g

• Chinese Five Spice Blend Grinder

  President's Choice

  ³⁄₁₆ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Carrots

  Raw

  150g

• Onions

  Raw

  1 small or 70g

• Coriander seed

  Spices

  2 tbsp or 10g

Directions

1. Prepare the dough: 1. Mix flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing. 2. Combine and knead with your hands until a very smooth dough forms (see note 4). 3. Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size (It will take between 40 minutes to 1.5 hours depending on the room temperature).
2. Mix the filling: 1. Put pork, soy sauce, oyster sauce, salt and Sichuan pepper/Chinese five-spice in a mixing bowl. 2. Swirl constantly while gradually adding water/stock until no more liquid can be seen. 3. Brief stir fry grated carrot and onion in oil until softened. Add to the pork along with chopped coriander.
3. Shape the buns (Please refer to the video below): 1. Knead the dough until it goes back to its original size. 2. Divide it into 12 equal portions. Roll each piece into a disk-like wrapper. 3. Place some filling in the middle of a wrapper then fold into a bao shape. 4. Leave all the assembled buns to rest for another 15 minutes or so.
4. Steam the buns: 1. Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer. 2. Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling. 3. Cook for 15-18 minutes.
5. Serving with a dipping sauce: -Serve them warm, on their own or with some dipping sauce (find inspirations in my post Six dumpling sauces). Storage & reheat: -You can freeze cooked buns. Leave to defrost in the fridge then steam for 8 minutes to warm up, or steam for 15 minutes without defrosting.

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