Steamed Pork Bao

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 bao) contains 260 calories, 39 g carbohydrate, (1 g fiber), 8 g protein, 7 g fat, (2 g saturated fat), 15 mg cholesterol, and 300 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 260
  • Makes: 24
  • Active Time: 55 minutes
  • Total Time to Make: 3 hours, 30 minutes
Steamed Pork Bao

Ingredients

Instructions

You'll Need

Steamer basket

Directions

  1. Add 1/4 cup water, yeast, and 1/2 tsp sugar to small bowl. Mix until well-dissolved. Let stand 3-5 min or until yeast bubbles.
     
  2. Add 4 cups flour to large bowl. Add remaining 2 Tbsp sugar and salt; whisk together. Make a well in the center; slowly pour in remaining 1 3/4 c water. Mix. Add yeast mixture. Stir until the dough begins to hold together and pull away from sides of the bowl. Add more flour if dough is very wet and sticky. Turn out dough on lightly floured surface. Knead by hand 5 min, until smooth.
     
  3. Add vegetable oil; knead in until well-combined. Form into a ball; cover with a wet paper towel. Let rise about 2 hours until doubled. After first hour of rising time, start making meatballs (step 4). 
     
  4. Pre-portion filling: Form 1 Tbsp scoops into meatballs. Place on rimmed baking sheet; put in freezer. (Freeze no longer than 30-45 min.)
     
  5. Make bao: Lightly sprinkle flour on work surface and spread evenly. Transfer dough to work surface; knead 1 min. Cut into quarters. Working with one quarter at a time, pat dough into disc shape. Cut each quarter into 6 pieces (about 1 1/2 oz each) to get 24.
       
  6. Stretch each piece of dough to form a circle, 3 1/2-inches in diameter. Center dollop of filling in dough; gather sides of dough circle over filling to close completely. Press to seal; twist pinched dough over center. Let rest 30 min before steaming.
      
  7. Add at least 1 inch of water to large stir-fry pan. Heat on MED-HIGH to rapid boil.  Liquid must be hot enough to create steam below food, but must not touch it. 
     
  8. Cook bao: Arrange 6 bao in single layer in each steamer basket. Stack 2 baskets in pan; cover with tight-fitting lid. Cook about 10 min, until internal temp of bao filling reaches 165 degrees. Check by inserting thermometer halfway into thickest part of one piece (use extreme caution when lifting lid to avoid steam.) Repeat until remaining bao are cooked; adjust water level as needed. 
      
  9.  Remove from heat; transfer to serving platter.
Chef Tips
  • Dough can be made in stand mixer with dough hook, on MED-LOW setting. Mix 5 min. A bread machine can also be used to make dough.
     
  • Lining the base of your steamer basket with a vented parchment paper disk will help prevent bao from sticking to surface.
     
  • Can be prepared ahead. After forming bao (sealing and twisting), refrigerate 2-4 hours before steaming.

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