Steamed Bao Buns (Gua Bao)

About This Recipe

Bao buns — the cloud-soft, folded steamed bread that has become one of the global food trends of the past decade — are deceptively simple in concept and profoundly satisfying in execution. Originating in Taiwan as gua bao (刈包), the dish is now found in every food hall and street market from Tokyo to London to New York: the pillowy bun hugs a filling of slow-braised pork belly, cooled in its braising liquid and sliced into unctuous, trembling strips. The dough is made with a combination of flour, milk, yeast, sugar and fat — it's enriched in the same way as brioche or Japanese milk bread — which produces the characteristic milky, slightly sweet, cotton-soft texture. The steaming process (rather than baking) keeps the exterior pristine white and gives the bun its unique soft-then-chewy bite. A small amount of baking powder in the dough helps produce an ultra-light, airy crumb. The braised pork belly is the showpiece: simmered for 2–3 hours in a mixture of soy sauce, Shaoxing rice wine, sugar and spices until the fat renders completely and the meat collapses into tender, glossy, deeply flavoured strips. The combination of sweet-salty braised pork, the cool crunch of pickled mustard greens, the richness of crushed peanuts and the pillowy bun is a masterclass in balanced flavour and texture.

Ingredients

Serves 4

• 300 gplain flour or bread flour
• 1 tspinstant yeast
• 1 tbspcaster sugar
• ½ tspbaking powder
• 120 mlwarm whole milk
• 60 mlwarm water
• 1 tbspneutral oil
• 500 gpork belly(skin-on, cut into 4 cm pieces)
• 3 tbspsoy sauce
• 2 tbspdark soy sauce
• 2 tbspShaoxing rice wine
• 2 tbspbrown sugar
• 2 cupswater(for braising)
• 3 slicesfresh ginger
• 2 clovesstar anise
• ½ cuppickled mustard greens(rinsed and chopped (ya cai or preserved vegetables))
• ½ cupcrushed roasted peanuts
• ½ cupfresh coriander leaves
• 2 tbsphoisin sauce(for serving)

Instructions

1. 1

   Braise the pork

   Blanch pork belly in boiling water for 5 minutes. Drain. In a clean pot, combine pork with soy sauces, Shaoxing wine, sugar, water, ginger and star anise. Bring to a boil, then reduce to a low simmer. Cover and braise for 2–2.5 hours until the pork is completely tender and the sauce has reduced to a glossy coating.

   The pork should be so tender it collapses when pressed. Don't rush the braising time.

2. 2

   Make the bao dough

   Mix flour, yeast, sugar and baking powder. Add warm milk, water and oil. Knead for 8–10 minutes until smooth and slightly tacky. Place in an oiled bowl, cover and let rise for 1 hour until doubled.

3. 3

   Shape the buns

   Divide dough into 12 equal pieces. Roll each into an oval shape (about 10×7 cm). Brush one half with a thin layer of oil. Fold in half (oiled side in) — the oil prevents the sides sticking together when steamed. Place on squares of parchment on a baking tray. Rest for 20 minutes.

4. 4

   Steam the buns

   Steam buns in a bamboo steamer or regular steamer over high heat for 12 minutes without lifting the lid. Turn off heat and rest 2 minutes before opening.

   Never open the steamer mid-cook — the steam drop causes the buns to collapse.

5. 5

   Assemble

   Slice braised pork into thick pieces. Spread hoisin sauce inside each bun. Add 2–3 pieces of pork, a pinch of pickled mustard greens, crushed peanuts and fresh coriander. Serve immediately.

Variations

• •

  Chicken bao: use slow-braised soy chicken instead of pork belly.

• •

  Crispy duck bao: fill with Peking-style crispy duck, spring onion and cucumber.

• •

  Mushroom bao: substitute pork with braised king oyster mushrooms for a vegan option.

Storage

Steamed buns dry out quickly. Best eaten immediately. Leftover steamed buns can be re-steamed for 5 minutes to refresh. The braised pork keeps refrigerated for 5 days and freezes well for 3 months.

Frequently Asked Questions