Better Chinese Steamed Buns with Science

I researched how to make Chinese steamed buns to make the fluffiest bao dough with a juicy pork bao filling.

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► Bao dough (makes roughly 12 medium/small bao)
250g all purpose flour
5g salt (2%)
7,5g sugar (3%)
3,5g instant yeast = 1/2 packet (about 1,5%)
2,5g baking powder (1%)
130g water, (52%, a bit more is ok if the dough feels too tough)

optional:

► Pork & Leek Bao Filling
250g minced pork - you can use any minced meat. Adjust with more oil later on if it's very lean. If using vegan minced meat, reduce or omit extra salt, because it usually already contains some.

1/3 cup of oil
white part of one medium to small leek, minced

1 Tbsp minced ginger + juice from that ginger
the green parts of one leek, finely minced
1/2 Tbsp oyster sauce
1/4 tsp salt
1/2 tsp sugar
1/2 Tbsp soy sauce
1 Tbsp Chinese cooking wine
a few cracks of white pepper, or 1/4 tsp powder
1/4 tsp five spice powder
3/8 cup water (or unsalted stock)
2 tsp cornstarch
fried leek whites (from above)
1/2 Tbsp leek oil (or double if the meat is lean)
1/2 tsp sesame oil

► Bao method
1. Make filling, freeze 1 hour.
2. Shape filling into balls. I recommend 30g. Freeze while making dough.
3. Make and knead dough for 10 minutes, rest one hour or until doubled in size.
4. Divide dough into individual balls, I recommend 40g.
5. Flatten balls, roll out while making sure the edge is much thinner than the center.
7. Transfer bao to a steamer, place on pot of lightly steaming water (nice and warm to the touch, but not hot), rest for 45-60 minutes.
8. Transfer pot with water and bao to the stove, turn heat to medium high until the water begins to simmer.
9. Turn heat to medium low and steam for 15-20 minutes.
10. Remove steamer from heat but do not open. Rest at least 5, better 10 minutes to avoid wrinkly or even collapsing bao.

You can freeze your bao! Let them cool down, transfer to an airtight container. They will last at least 3-4 weeks. To reheat, simply put on the steamer (straight out the freezer) on medium heat for 10-15 minutes.

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► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.

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