Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies

Here is a classic recipe for Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies. If you want to make just the basic bao buns then look at this version but the filling is key and this is one of the traditional versions.

Servings: 6–8 buns

Prep Time: 30 minutes (plus dough rising and pork marinating time)

Cook Time: 4–6 hours (slow-cooked pork) + 15 minutes (steaming buns)

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Equipment

• Mixing bowls

• Stand mixer (optional)

• Rolling pin

• Baking tray lined with parchment

• Parchment paper circles

• Large steamer or bamboo steamer

• Slow cooker or Dutch oven

• Knife and cutting board

• Saucepan for pickling vegetables

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Ingredients

For the Bao Buns

• 2 ½ cups all-purpose flour

• 2 tsp instant yeast

• 3 tbsp sugar

• ½ tsp salt

• ¾ cup warm milk

• 2 tbsp vegetable oil

For the Slow-Cooked Pork

• 1 lb (450 g) pork shoulder

• 3 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 tbsp oyster sauce

• 2 tbsp brown sugar

• 1 tsp five-spice powder

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• ½ cup water or chicken stock

For Pickled Veggies

• 1 small carrot, julienned

• ½ cucumber, julienned

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

Optional Garnish

• Fresh cilantro

• Sriracha or chili sauce

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Preparation

1. Prepare the Pork

1. Mix soy sauce, hoisin, oyster sauce, brown sugar, garlic, ginger, and five-spice in a bowl.

2. Rub the pork shoulder with this mixture and place in a slow cooker. Add ½ cup water/stock.

3. Cook on low for 4–6 hours until pork is tender and shreds easily.

4. Shred the pork and toss in some of the cooking juices for extra flavor.

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2. Pickle the Veggies

1. Mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves.

2. Pour over julienned carrots and cucumber in a bowl. Let sit for 15–20 minutes.

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3. Make the Bao Buns

1. In a mixing bowl, combine flour, yeast, sugar, and salt.

2. Add warm milk and oil. Knead until smooth (~10 minutes by hand or 5 minutes in a stand mixer).

3. Cover and let dough rise for 1–2 hours until doubled in size.

4. Punch down dough, roll into a log, and cut into 6–8 equal pieces.

5. Roll each piece into an oval (~3 inches wide). Fold in half with parchment in between.

6. Place in steamer and let rest 20–30 minutes.

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4. Steam the Buns

1. Bring water to a boil in a steamer pot.

2. Steam buns over medium heat for 10–15 minutes.

3. Remove and let cool slightly before serving.

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5. Assemble

1. Open buns gently.

2. Add shredded pork and top with pickled veggies.

3. Garnish with cilantro or chili sauce if desired.

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Nutritional Information (per bun, approximate)

• Calories: 350 kcal

• Protein: 18 g

• Fat: 12 g

• Carbohydrates: 40 g

• Fiber: 2 g

• Sugar: 6 g

• Sodium: 700 mg