Cooking with Second Mile Club - BBQ Pork Steamed Bao Buns

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is generally less expensive than pork.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper and gives a chewier texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

Mix warm water and yeast in a bowl and let it sit until foamy, about 5-10 minutes.

In a large bowl, combine flour, sugar, baking powder, and salt.

Add the yeast mixture and vegetable oil to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the filling by mixing ground pork, green onions, soy sauce, ginger, garlic, sesame oil, and hoisin sauce in a bowl.

Chop cabbage and carrots finely, then mix them into the pork mixture.

Once the dough has risen, punch it down and divide it into equal pieces, about 12-16.

Roll each piece into a circle, then place a spoonful of filling in the center.

Fold the edges of the dough over the filling and pinch to seal tightly, forming a bun.

Place the buns on parchment paper squares in a steamer basket, leaving space for expansion.

Steam the buns over boiling water for about 15-20 minutes until fluffy and cooked through.

Remove the buns from the steamer and let them cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens