There’s something utterly magical about the first time you bite into a soft, pillowy bao bun. I still remember the day I stumbled upon a little street vendor in the heart of Taipei, where the air was thick with the scent of fresh steamed buns. As a curious food lover, I couldn’t resist trying one, and I was instantly hooked. This recipe is a tribute to that delightful day, bringing the warmth of Taiwanese street food right into your kitchen.
Ingredients
For the Bao Buns:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon vegetable oil
For the Pork Filling:
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 green onions, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
Begin by preparing the filling. In a large bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, sugar, green onions, ginger, and garlic. Season with salt and pepper to taste, mixing everything until well combined. Cover the bowl with plastic wrap and refrigerate while you make the bao dough.
In a mixing bowl, combine the flour, sugar, instant yeast, baking powder, and salt. Mix these dry ingredients together before gradually adding the warm water and vegetable oil. Knead the mixture on a lightly floured surface for about 10 minutes until you have a smooth and elastic dough. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour, or until it has doubled in size.
Once the dough has risen, punch it down and divide it into equal pieces, about the size of a golf ball. Roll each piece into a circle, about 4 inches in diameter. Take a tablespoon of the pork filling and place it in the center of each circle. Carefully pleat the edges of the dough around the filling, pinching to seal it tightly. Repeat until all the dough and filling are used.
Prepare your steamer by lining it with parchment paper to prevent sticking. Place the bao buns in the steamer, leaving enough space between them to expand. Cover the steamer with a lid and let them rest for another 30 minutes.
While the buns are resting, bring water to a boil in your steamer pot. Once boiling, carefully place the steamer basket over the pot, ensuring the buns are not touching the water. Steam the buns for about 15 minutes, or until they are puffed up and fully cooked through.
Serve the bao buns warm, perhaps with a side of pickled vegetables or chili sauce for an extra kick. Each bite is a delightful combination of fluffy dough and savory filling, transporting you straight to the bustling streets of Taiwan. Enjoy this culinary journey!