pork bao buns

Delicious Sticky Pork Bao Buns with Quick Pickled Carrots and Quick Pickled Cucumbers. Perfect as a snack or a tasty meal.

Sticky Pork Bao Buns

sugar

white wine vinegar

cucumber,

carrots,

hoisin sauce

Sriracha sauce (or

plain bao buns (ready-made

Chinese barbecue pork

spring onions (scallions),

coriander (cilantro), cut into short lengths

Pickled Chillies

Dissolve the sugar in the vinegar in a bowl.

Finely slice the cucumber, either using a sharp knife or a mandoline slicer.

Mix the cucumber through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the cucumbers to release any excess liquid.

For the Quick Pickled Cucumber

Julienne the carrots, either using a sharp knife, mandoline slicer or julienne peeler.

Mix the carrots through the pickling liquid.

Just before serving, drain the pickling liquid and gently squeeze the carrots to release any excess liquid.

For the Quick Pickled Carrots

In a small saucepan, mix the hoisin sauce and Sriracha sauce together.

Heat gently over medium heat until it has warmed through.

For the Spicy Hoisin Sauce

To make your own homemade Steamed Bao Buns, please see my recipe for bao buns with step-by-step photos.

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving.

Allow about 3 buns per person as a main meal.

For the Steamed Bao Buns

The pork should be served warm, so reheat the pork as necessary. I generally wrap the work in foil and reheat in a hot oven.

Thinly slice the pork, allowing about 3-5 slices per bun.

For the Chinese Barbecue Pork

Spread both sides of the bun with the Spicy Hoisin Sauce.

Layer some slices of Chinese Barbecue Pork inside the bun.

Top with some slices of Quick Pickled Cucumbers and some Quick Pickled Carrots.

Garnish with spring onions (scallions), coriander (cilantro) and Pickled Chillies (optional).

To Assemble the Spicy Pork Bao Buns

Great recipe! I made this using frozen bao buns and char siu pork from Chinatown, but I can’t wait to try your recipe to make them both from scratch! The sauce was spot on, as were the pickled vegetables. I had never pickled carrots and cucumbers before but it was so easy! Definitely making again.

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

vegetable oil

baking soda

salt

black pepper

chicken bouillon powder

soy sauce

fish sauce

sesame oil

eggs

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

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Top 2 pork bao buns recipes from across the web

The most viewed pork bao buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Pork Bao Buns

Bánh Bao (Vietnamese Steamed Pork B...

The most viewed pork bao buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine