Steamed Meat Buns (Pao)

Ingredients

• 500 g All‑purpose flour (bread flour, T45/T55) (Provides structure and chew)
• 1 tsp Granulated sugar (Feeds the yeast)
• 4 g Instant dry yeast (Dehydrated baker's yeast)
• 270 ml Warm water (Around 30 °C)
• 0.5 tsp Salt
• 400 g Pork shoulder (chine de porc) (Cut into bite‑size pieces; not too finely chopped)
• 1 tbsp Light soy sauce
• 0.25 tsp Dark soy sauce (For color)
• 1 tbsp Oyster sauce
• 1 tsp Granulated sugar (for filling)
• 0.5 tsp Ground white pepper
• 0.5 tsp Sichuan pepper (poivre de swanou) (Toasted and ground for citrusy aroma)
• 1 piece Garlic clove (Finely minced)
• 1 tsp Fresh ginger (Grated)
• 4 tbsp Water or chicken broth (Adds juiciness to the filling)
• 1 tbsp Toasted sesame seeds
• 1 tbsp Sesame oil
• 2 tbsp Leek or scallions (optional) (Finely chopped, adds freshness)

Instructions

1. Combine dry ingredients

   Place 500 g flour and 1 tsp sugar in a large bowl and stir to distribute evenly.

   Time: PT5M

2. Activate yeast

   Dissolve 4 g instant yeast in 270 ml warm water (about 30 °C) and stir until fully dissolved.

   Time: PT2M

   Temperature: 30°C

3. Mix wet into dry

   Gradually pour the yeast‑water mixture into the flour while stirring with a spatula until the dough starts to come together.

   Time: PT5M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead by hand until smooth and elastic, about 2 minutes.

   Time: PT2M

5. First short rest

   Cover the bowl with a damp cloth and let the dough rest for 5 minutes.

   Time: PT5M

6. Second knead

   Knead the dough again for about 2 minutes to develop gluten.

   Time: PT2M

7. Bulk proof

   Cover the dough and let it rise at room temperature for 40 minutes, or until it has roughly doubled in size.

   Time: PT40M

8. Toast Sichuan pepper

   In a small pan over low heat, toast 0.5 tsp Sichuan pepper for 4 minutes, stirring occasionally, until fragrant.

   Time: PT4M

   Temperature: low heat

9. Grind toasted pepper

   Transfer the toasted pepper to a mortar and grind to a fine powder.

   Time: PT1M

10. Prepare meat filling

    Cut 400 g pork shoulder into bite‑size pieces. In a bowl combine the pork with 1 tbsp light soy sauce, 0.25 tsp dark soy sauce, 1 tbsp oyster sauce, 0.5 tsp salt, 1 tsp sugar, 0.5 tsp ground white pepper, the ground Sichuan pepper, 1 minced garlic clove, and 1 tsp grated ginger.

    Time: PT5M

11. Add liquid and aromatics

    Stir in 4 tbsp water or broth, 1 tbsp toasted sesame seeds, and 1 tbsp sesame oil. Mix until the mixture becomes sticky and holds together when pressed.

    Time: PT3M

12. Optional vegetables

    If desired, fold in 2 tbsp finely chopped leek or scallions.

    Time: PT1M

13. Punch down and divide dough

    Turn the risen dough onto a lightly floured surface, gently punch down to release gas, and divide into 14 equal pieces (≈55 g each).

    Time: PT5M

14. Shape dough balls

    Roll each piece into a smooth ball, then cover all balls with plastic wrap to prevent drying.

    Time: PT5M

15. Form buns with filling

    Flatten a dough ball with your hand, then roll gently to a 12 cm disc, leaving the centre slightly thicker. Place 1 tbsp of filling in the centre, pinch the edges together and create long pleats to seal the bun completely.

    Time: PT15M

16. Second proof

    Place each sealed bun on a parchment paper disc and let them rest uncovered for 30 minutes.

    Time: PT30M

17. Prepare steamer

    Line the bamboo steamer basket with the parchment paper circles. Fill the pot with a few centimeters of water (do not boil yet).

    Time: PT5M

18. Steam buns

    Place the basket over the pot, cover, and bring the water to a boil. Once boiling, steam the buns for 20 minutes.

    Time: PT20M

    Temperature: boiling

19. Gradual cooling

    Turn off the heat but keep the lid on for an additional 10 minutes to let the temperature drop slowly.

    Time: PT10M

20. Serve

    Remove the buns carefully, let them cool a minute, then serve warm. They can be eaten plain or with a dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

140

Protein

9 g

Carbohydrates

25 g

Fat

4.5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour (bread flour, T45/T55): bread flour, all‑purpose flour
• Instead of Granulated sugar: honey (adjust), maple syrup (adjust)
• Instead of Instant dry yeast: fresh yeast (12 g)
• Instead of Warm water: milk, vegetable broth
• Instead of Salt: kosher salt
• Instead of Pork shoulder (chine de porc): chicken thigh, beef chuck
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: regular soy sauce + a dash of molasses
• Instead of Oyster sauce: hoisin sauce
• Instead of Granulated sugar (for filling): honey (adjust)
• Instead of Ground white pepper: black pepper
• Instead of Sichuan pepper (poivre de swanou): Sichuan peppercorns
• Instead of Garlic clove: garlic powder (¼ tsp)
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Water or chicken broth: vegetable broth
• Instead of Sesame oil: neutral oil (e.g., canola)

Equipment Needed

• Large mixing bowl
• Spatula or wooden spoon
• Kitchen scale
• Measuring spoons
• Knife
• Cutting board
• Rolling pin (small)
• Plastic wrap
• Parchment paper circles (9 cm)
• Bamboo steamer basket
• Pot with lid (for steamer)

Critical Steps — Do Not Skip

• Allow the dough to double in volume during the first proof (40 min).
• Mix the filling until it becomes sticky and holds together.
• Seal the filling completely with pleats to prevent leakage.
• Start steaming with cold water and keep the lid on for the full cooking time.
• Do not lift the lid during the 10‑minute post‑steam cooling period.

Chef Tips from the Video

• For extra aroma, add a splash of Shaoxing wine to the filling.
• A light brush of melted butter on the tops after steaming gives a subtle sheen.
• If you prefer a slightly crisp bottom, pan‑fry the steamed buns in a little oil for 4 minutes after steaming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked buns in a single layer, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• Freeze the shaped, unsteamed buns on a tray; transfer to a freezer bag once solid.
• Reheat frozen buns by steaming for 10 minutes or microwaving for 30 seconds.
• The dough can be prepared a day ahead and kept refrigerated after the first proof.