Friday, August 20, 2010

Steamed Pork Bao

2 Tbsp. vegetable oil
2 tsp. grated, fresh ginger root (or powder)
3 cloves garlic, minced
1/2 tsp. salt
1 1/2 Tbsp. soy sauce
1/2 tsp. sesame oil
1 1/2 Tbsp.oyster sauce
1 Tbsp. cornstarch
1/2 c. cold water
2 Tbsp. hoisin sauce
1 tsp. sugar
1/2 c. cooked, diced pork (barbecued pork is ideal, and we just made breakfast ones, so we used pork sausage and scrambled eggs)

3 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. vegetable shortening
1 tsp. white vinegar
3/4 c. cold water

To prepare filling:
Heat oil in wok or frying pan over high heat. Stir-fry ginger and garlic in oil 30 seconds. Add in salt, soy sauce, sesame oil, oyster sauce, and cornstarch mixed with 1/2 c. cold water to wok. Cook and stir until thick and clear. Remove from heat and stir in hoisin sauce, sugar, and pork (or whatever). Cool completely.
To prepare dough:
Combine flour, baking powder, and salt in bowl. Cut in shortening until mixture resembles bread crumbs. Combine 3/4 cup of cold water and the vinegar and mix into the flour until dough sticks together. Add small amount of water if necessary. Shape dough into ball. Knead on lightly floured surface approximately 8 or 10 times. Cover with plastic wrap or towel and let stand 20 minutes. Uncover and knead approximately 10 or 12 times.

To prepare bao:   
Filling on rolled out dough.
Divide dough into 12 equal portions. Shape each portion into a ball, then roll out 5 to 6 inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of pork and egg mixture onto center of each circle. Bring up edges to enclose filling, making folds at top pinching to seal and twisting. Cut parchment paper or waxed paper into 12 small squares (big enough for the bao to fit on). Place a bao, seamside down on each square. Fill wok with about 1" of water. Heat to boiling. Place bao with paper in Bamboo Steamer. Don't crowd them; they'll expand. In an average size steamer, you should be able to fit about 5 bao. Place in wok. Cover and steam 20 to 30 minutes, or until dough has cooked. Serve warm. Makes 12 bao.

Wok with 1" water
Uncooked bao in steamer with wax paper.
Steamer with lid sitting in the wok, cooking the bao


  1. Horray! I am going to make this here, but not the breakfast kind.

  2. We're going to make some pulled pork ones and some bean paste ones this weekend for some Willamette students...