Rôti de porc en Bao

Ingredients

• 500 g All-Purpose Flour (for the dough, sifted)
• 7 g Instant Yeast (1 packet, instant type)
• 1 tsp Salt
• 250 ml Water (lukewarm, about 35‑40°C)
• 2 tbsp Neutral Oil (canola, sunflower or rapeseed oil)
• 300 g Roast Pork (leftover, cut into 6‑7 mm cubes)
• 2 stalks Green Onion (Scallion) (white and green parts sliced)
• 0.5 Onion (medium onion, thinly sliced)
• 2 cm Ginger (peeled and grated)
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Chinese BBQ Sauce (also called sauce rocine)
• 1 tsp Sesame Oil
• ½ tsp Black Pepper (freshly ground)
• 4 tbsp Water (for filling)
• 6 squares Parchment Paper (8 cm squares for steaming)

Instructions

1. Mix dry ingredients

   In a large mixing bowl combine the all‑purpose flour, instant yeast, and a generous pinch of salt. Stir until evenly distributed.

   Time: PT2M

2. Add water and knead

   Create a well in the centre, pour lukewarm water and mix with a wooden spoon until a shaggy dough forms.

   Time: PT2M

3. Incorporate oil and knead

   Add the neutral oil and knead by hand for about 6 minutes until the dough is smooth and elastic.

   Time: PT6M

4. First rise

   Form the dough into a ball, cover with a damp kitchen towel and let it rise in the warmest spot of your kitchen until doubled in size, about 1 hour.

   Time: PT1H

5. Prepare the filling

   While the dough rises, dice the roast pork into 6‑7 mm cubes. Slice the onion thinly, slice the green onion, and grate the ginger. In a separate bowl combine pork, onion, green onion, ginger, soy sauce, oyster sauce, Chinese BBQ sauce, sesame oil, black pepper, and 4 tbsp water. Mix well and refrigerate until needed.

   Time: PT15M

6. Shape the dough

   Punch down the risen dough, divide it into 8 equal pieces, and roll each piece into a smooth ball. Using a rolling pin, flatten each ball into a 14 cm diameter circle, keeping the centre slightly thicker.

   Time: PT20M

7. Fold the buns

   Place 3 tbsp of filling in the centre of each dough circle. Using one hand, pinch the edge to create the first fold, then use your index finger to pull the dough over the thumb, forming a second fold. Continue folding around the filling until the bun is fully sealed. Press the bottom to smooth it and place on a parchment square.

   Time: PT10M

8. Second proof

   Cover the assembled buns with a damp towel and let them rest for about 10 minutes while you prepare the steamer.

   Time: PT10M

9. Steam the buns

   Bring a pot of water to a gentle boil, place the steamer basket over it, and arrange the buns (on parchment) in a single layer. Cover and steam over medium heat for 15 minutes. Turn off the heat and let the buns sit in the closed steamer for 3‑4 minutes before removing.

   Time: PT15M

   Temperature: Medium heat

10. Serve

    Remove the buns carefully, let them cool slightly, and serve warm. They pair well with a light soy‑vinegar dip.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use less water)
• Instead of Instant Yeast: Active Dry Yeast (requires activation)
• Instead of Neutral Oil: vegetable oil, light olive oil
• Instead of Roast Pork: Roast chicken, cooked ham
• Instead of Green Onion (Scallion): chives
• Instead of Onion: shallots
• Instead of Ginger: ground ginger (½ tsp)
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce (½ tbsp)
• Instead of Chinese BBQ Sauce: Teriyaki sauce
• Instead of Sesame Oil: toasted sesame oil (½ tsp)

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Spatula
• Kitchen Scale
• Rolling Pin
• Small Bowl (≈9 cm diameter)
• Steamer Basket
• Saucepan or Pot with Lid
• Kitchen Towel
• Bench Scraper or Knife (optional)

Critical Steps — Do Not Skip

• Activating yeast if using non‑instant type.
• Ensuring the dough rises to double its volume.
• Proper folding technique using the small bowl guide.
• Steaming with a tightly covered lid for the full 15 minutes.

Chef Tips from the Video

• Use lukewarm water (35‑40°C) to activate yeast without killing it.
• Dust the rolling surface lightly with flour to prevent sticking but avoid excess flour on the buns.
• For a glossy finish, brush the tops with a thin layer of oil before steaming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; re‑steam before serving.

Freezer: Freeze unsteamed buns on a tray, then transfer to a zip‑lock bag. Re‑steam from frozen for 12‑15 minutes.

Room temperature: Not recommended beyond 2 hours as they will dry out.

Make-Ahead Tips

• The dough can be prepared the night before and kept refrigerated; bring to room temperature before shaping.
• Filling can be made up to 24 hours ahead and stored in the fridge.

Frequently Asked Questions