Bao buns are among the most popular Chinese street foods. I will make them steamed, filled with pork, and gluten-free!
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00:00 Intro
00:30 Dough
01:23 Filling
02:16 Paper squares
02:33 Rolling & assembling
04:18 Proofing & steaming
05:03 Tasting
05:38 Outro

Ingredients:
Dough:
โ€“ 400 g all-purpose flour (I used gluten-free mix Caputo Fioreglut)
โ€“ 5 g yeast
โ€“ 5 g sugar
โ€“ 250 ml of water (+50 ml for Caputo Fioreglut)
Filling:
โ€“ 250 g minced pork
โ€“ 2 spring onions
โ€“ 1 tsp ginger paste
โ€“ 1 tsp toasted sesame oil
โ€“ 1 tsp Shaoxing wine
โ€“ 1 tbsp soy sauce
โ€“ 1 tsp corn starch
โ€“ 1 tsp Chinese five spice
โ€“ Black pepper
โ€“ A pinch of salt

Procedure:
1. Combine 100 ml lukewarm water with 5 g dry yeast and 5 g sugar and wait for the yeast to activate
2. Add it to 400 g flour, along with another 150 ml water (+50 ml for Caputo Fioreglut); knead to a dough for about 5 minutes, then cover and set it aside for an hour
2. Mix 220 g ground pork with 2 chopped spring onions, 1 tsp ginger paste, 1 tsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp corn starch, 1 tsp Chinese five spice, 1 tsp toasted sesame oil, black pepper; add a couple of tbsp of water if too dry; cover and store in the fridge
3. Deflate the dough and divide it into pieces, 50 g each, then roll each of them into a disc of about 12 cm in diameter
4. Place a heaped tsp of pork filling in the middle, and pleat the edges to wrap the filling; then, seal the top
5. Place the buns in a steamer with small squares of parchment paper underneath, taking care that theyโ€™re at least 3 cm apart; proof for about 45 minutes, until 50% bigger
6. Steam for 15 minutes and serve while still warm; enjoy!

Credits:
Bao image: The poster art copyright is believed to belong to the distributor of the film, Walt Disney Studios Motion Pictures, the publisher of the film or the graphic artist. Fair use,

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