Pork Bao made with leftover pork loin and pantry-friendly ingredients. Perfect for a family night at home.
For the Dough:
3 cups (420 grams) all-purpose flour
1 1/2 teaspoons instant yeast
1 tablespoon sugar
1 cup warm water, about 110 degrees F.
For the Filling:
1-pound cooked pork loin, cut into small cubes
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons rice vinegar
pinch of salt, adjusted to taste
Prepare the Dough:
Combine flour, yeast and sugar in a large bowl. Add water and stir to combine. Knead for a couple of minutes to form a smooth dough. Transfer to an oiled bowl and cover loosely with plastic wrap.
Let rise until doubled, about 2 hours at room temperature. While dough is rising, prepare the filling.
Prepare the Filling:
Combine all ingredients in a medium bowl until incorporated. Taste and adjust seasoning as desired. Cover and refrigerate until dough has risen.
Assemble the Buns:
Line steamer baskets with parchment paper and spray with nonstick spray.
Bring a pot of water to a gentle boil.
Once dough has doubled in size, punch it down and shape into a log. Divide into 16 portions and arrange on a baking sheet covered with plastic wrap.
On a lightly floured surface, roll each dough portion into a circle, leaving the center of the circle thicker than the outer edges. (See video above for reference.)
Add about 2 tablespoons of filling to the center of the dough and gather/pleat the edges, working your way around the circle to close the bun with a twisting motion. Repeat with remaining dough and filling.
Arrange the shaped buns in the prepared steamer basket, leaving about 2 inches between the buns.
Let buns rest for 10 minutes before steaming.
Steam the Buns:
Gently set the filled steamer baskets above the simmering water and cover. Steam for 15 minutes.