Soft, fluffy steamed buns filled with a flavorful mixture of ground pork, cabbage, and aromatic seasonings. Perfectly steamed to a tender finish, these bao buns are a delicious homemade take on a traditional Chinese favorite.
Ingredients extracted via AI
300 g lukewarm water2 ČL instant yeast1 PL sugarall-purpose wheat flour2 PL butter400 g napa cabbage1 ČL salt8 spring onions0.25 Šálka vegetable oilground pork2 ČL ground ginger2 PL ground garlic0.5 ČL white pepper2 PL soy sauce2 PL oyster sauce0.5 ČL dark soy sauce
Procedure generated via AI
In 300 g of lukewarm water, dissolve 2 teaspoons of instant yeast and 1 tablespoon of sugar. Stir until the yeast is completely dissolved.
Add the all-purpose flour and mix with a rubber spatula until the water is fully absorbed. Adjust the amount of flour if necessary, as absorption can vary by brand.
Knead the dough for a few minutes until it forms a rough mass.
Add 2 tablespoons of room-temperature butter and continue kneading for about 8 minutes on medium to low speed, or until the butter is fully incorporated.
The dough should become smooth and elastic. Shape it into a ball, cover, and let it rise for 1 hour or until it doubles in size.
For the filling, coarsely chop 400 g of napa cabbage (or regular cabbage), sprinkle with 1 teaspoon of salt, and mix well. Let it rest for 20 minutes, then squeeze out excess moisture, leaving about 250 g of cabbage.
Slice 8 spring onions into pieces about 1.25 cm long. In a pan over low heat, sauté ¼ cup of vegetable oil with the spring onions for 8 to 10 minutes, stirring every 30 seconds, until the onions are dry, crispy, and dark green. Allow the mixture to cool to lukewarm.
Combine the lukewarm onion-infused oil with the drained cabbage, ground pork, 2 teaspoons of minced ginger, 2 tablespoons of minced garlic, ½ teaspoon of white pepper, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and ½ teaspoon of dark soy sauce. Mix thoroughly.
After the dough has risen, punch it down to remove air bubbles. Knead lightly again and shape it into a long, even cylinder.
Divide the dough into 18 equal portions. Dust them with flour to prevent sticking, cover to keep them from drying out.