Bao Bun (Steamed Stuffed Buns)

The bao bun is a steamed, snow-white Chinese stuffed bun: a fluffy, cloud-like dough holding juicy, soy-sauced meat. Steaming is its secret – it is made without an oven.

For the dough:

1. Mix the 400 g flour with the 7 g yeast, then gradually add the 250 ml lukewarm water and work it into a smooth, elastic dough.

2. Cover and prove in a warm place until doubled (about 1 hour).

3. Shape it into small balls, roll them into oval sheets, fold them in half and rest again for 20 minutes.

For the filling:

4. Cut the 300 g pork into strips or cubes and fry it in a pan.

5. Drizzle over the 2 tablespoons soy sauce and braise it tender so it is juicy and glossy.

Steaming and assembly:

6. Steam the buns over steam, covered, for 10-12 minutes until soft – they puff up and turn glossy.

7. Open the buns up and fill them with the soy-sauced meat.

Tip: For steaming, put baking paper under the buns so they do not stick, and do not lift the lid while steaming or they will collapse.