Chinese Steamed Pork Buns

Craving those fluffy, cloud-like Chinese steamed pork buns? Making bao at home is surprisingly achievable, and we're about to break down the process into easy, manageable steps.

Let's start with the foundation of any great bao: the dough, where flour, yeast, and a little magic combine to create pillowy perfection.

Getting Started

To start making awesome stir-fried noodles, I'll share my Real All-Purpose Chinese Stir Fry Sauce recipe – you can whip it up in advance and stash it in the fridge for weeks! It's kinda like liquid gold for noodles, you know? A perfect stir-fry hinges on achieving that sought after authentic flavor.

First, grab your ingredients. I use 100g of fresh noodles – hokkien's my fave, but dried work too, about 75g. Cook 'em per the packet instructions. Don't use vermicelli with this sauce, trust me! Two tablespoons of oil go in a wok.

Next, prep your protein – about half a cup. Slice it thin; we're not making steaks here! Get two cups of chopped veggies ready.

Now, for the magic sauce – 2 tablespoons. And a quarter cup of water to help it all blend nicely. That's the basics; we'll jazz it up as we go, promise!

Preparing the Dough

Alright, let's explore into preparing the dough because it is easier than you think. First, I mix the flour, sugar, and yeast in a big bowl.

Next, I slowly add warm water! Keep stirring until it forms a shaggy dough – it might look a little weird, but don't worry. It'll come together!

Now, I knead the dough on a lightly floured surface for about 8 minutes. Yes, it's a bit of a workout, but it's worth it. I want a smooth, elastic dough. If it's too sticky, I sprinkle a little more flour.

Then, I place the dough in a lightly oiled bowl, turning it to coat all sides. I cover it with plastic wrap and let it rise in a warm place for about an hour, or until it's doubled in size. It's like magic! It's important the dough proves properly to develop the right texture for soft, fluffy buns.

Assembling the Buns

Now that our dough has doubled in size – looking nice and fluffy – it's time to get these buns assembled.

First, punch down the dough lightly to release the air. Then, turn it out onto a lightly floured surface, and gently roll it into a log shape.

Next, divide it into 12 equal pieces. I know, I know – it doesn't have to be *perfect*. Think equally-sized dumplings – just aiming for balance!

Now, take each piece and flatten it into a circle, about 3-4 inches in diameter. The edges should be thinner than the center, like a little pizza about to get its toppings.

Place a tablespoon of filling in the center of each circle – don't overstuff, or they'll burst open! This isn't a contest to see who can get the most filling in a bun.

Finally, pleat the edges of the dough to seal the filling inside. Pinch the top to close it completely.

Steaming Instructions

It's steaming time, and I can hardly wait! Your buns are plump and ready for their spa day.

First, fill your steamer with about 2 inches of water—not too much, or the buns will swim! Make sure the water doesn't touch the bottom of the steamer basket.

Now, carefully place the buns in the steamer basket, leaving some space between them—they'll puff up like happy little clouds. Don't overcrowd, or they'll stick together.

Cover the steamer and bring the water to a rolling boil. Once boiling, reduce the heat to medium and steam for 12-15 minutes. No peeking!

After steaming, turn off the heat and let the buns sit in the steamer for a couple of minutes. This prevents them from collapsing.

Finally, gently remove the buns from the steamer basket. Prepare for deliciousness! Time to chow down these fluffy morsels!