Bao Buns#

Makes 10 buns

Char Siu (BBQ Pork Filling)#

Ingredients#

Scale:

2 lbs pork shoulder, cut into 1 1/2-inch thick strips
3 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp mirin
2 tbsp honey
4 cloves garlic, minced
1-inch piece ginger, grated
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
2 whole star anise

Directions#

Step 1 - Prep Pork#

Cut pork shoulder into strips about 1 1/2 inches thick. Remove bone.

Step 2 - Marinate#

Whisk together hoisin, soy sauce, mirin, honey, minced garlic, grated ginger, cinnamon, cloves, and allspice. Add the 2 whole star anise to the bag or bowl. Coat strips well, cover, and refrigerate at least 30 minutes — longer is better.

Step 3 - Roast#

Start 45 minutes before eating. Preheat oven to 400°F. Line a baking sheet with foil and place a rack on top. Lay strips on the rack. Roast 25 minutes, flip, brush with more marinade. Roast another 15–20 minutes until caramelized and slightly charred at the edges.

Step 4 - Rest & Slice#

Rest 5 minutes, then slice thin. Reserve the drippings — reduce in a small pan with a splash of water for a dipping sauce.

Bao Dough#

Ingredients#

Scale:

2 cups all-purpose flour
1 cup potato starch
4 tbsp sugar
3/4 cup warm water
1 tsp yeast
1/2 tsp salt
2 1/2 tsp baking powder
1 1/2 cups char siu filling

Directions#

Step 1 - Activate Yeast#

Mix together 1/2 tsp salt, warm water, and yeast. Let sit until bubbling, about 5–10 minutes.

Step 2 - Mix Dough#

Combine flour, potato starch, sugar, the remaining salt, and the yeast mixture. Mix until a smooth dough forms. Do not add baking powder yet.

Step 3 - First Rise#

Cover and let rise at room temperature until doubled in size, about 1 hour.

Step 4 - Add Baking Powder#

Punch down the dough, add the baking powder, and knead until fully incorporated. Let rest 10 minutes.

Step 5 - Divide & Roll#

Divide dough into 10 equal balls. Roll each ball out into a circle about 4 inches in diameter, slightly thicker in the center than at the edges.

Step 6 - Fill#

Add 1 tbsp of char siu filling to the center of each round.

Step 7 - Fold & Seal#

Bring up the 4 edges of the dough, pinch together, then twist the gathered top to seal. Place each bun seam-side up on a small square of parchment paper.

Step 8 - Steam#

Bring 3/4 inch of water to a boil in a wok or wide pot. Set the steamer basket over the water, arrange the buns with space between them, and cover. Steam for 12 minutes. Do not lift the lid during steaming.