Steamed Bao Buns The Most Delicious Ones You Will EVER Make and Eat. #stayhome #withme

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 yeast, sugar, and warm water in a bowl and let it sit for a few minutes to bloom.

Combine all-purpose flour, salt, and vegetable oil in a food processor (or stand mixer or by hand).

Blend until the dough forms a ball, stopping to scrape down the sides if necessary.

Knead the dough for a few seconds until it forms a round ball, then let it rest for about 2 hours.

Prepare the filling by mixing ground pork, garlic, shallots, scallions, salt, and pepper in a bowl.

Add fish sauce, soy sauce, oyster sauce, granulated sugar, cornstarch, and chicken stock to the pork mixture and mix well.

Cook quail eggs in boiling water for 3 minutes, then shock in ice water and peel carefully.

After the dough has rested, poke it to check if it has proofed properly (should not spring back).

Shape the dough into a rope about 1 inch thick and cut into 12 equal pieces.

Flatten each piece of dough and roll the edges to leave the center thicker for filling.

Crimp the edges of the dough in a zig-zag pattern to form pleats, pinching to seal the top.

Place the shaped buns on parchment paper and let them proof in a bamboo steamer over hot water for 30 minutes.

Steam the buns for 20 minutes, then let them rest for 3 minutes before opening the lid.

Serve the buns with a sauce made from black vinegar, soy sauce, ginger, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens