Spicy Pork Bao Buns

• packet of fast‑acting dry yeast7 g
• vegetable oil↗2 tbsp
• baking powder↗2 tsp
• fine sugar2 tbsp
• dry milk (powder)↗1 tbsp

  powder

• wheat flour↗350 g
• chili sauce↗

  for serving

• pork fillet↗400 g
• sesame oil↗1 tbsp
• green onions↗2 pcs

  chopped

• hoisin sauce↗3 tbsp
• soy sauce↗1 tbsp
• pure honey↗2 tbsp
• Chinese five‑spice powder↗½ tsp
• chili flakes↗½ tsp
• кукурудзяний крохмаль1 ч. л.

  розчинений у 1 ст. л. рисового вина

Step-by-step instructions

1. 1

   Prepare the filling. Cut the pork into small cubes. Heat the vegetable oil in a pan and fry the meat until golden brown (≈6 min). Add the sliced green onions and fry for another minute, then stir in hoisin sauce, soy sauce, honey, Chinese five‑spice powder, chili flakes and corn starch dissolved in rice wine. Simmer for 5 minutes, then transfer the filling to a bowl and let it cool.

2. 2

   In a measuring jug combine 200 ml warm water, the dry yeast and vegetable oil. On a work surface spread the dry ingredients (flour, baking powder, sugar, dry milk) in a mound, add a pinch of salt, make a well in the centre and pour in the yeast mixture. Stir until the dough comes together, then knead on a floured surface for 10 minutes until smooth and elastic. If using a mixer, place the dry ingredients in a bowl, add salt, turn it on, pour in the yeast mixture and knead on medium speed for 8‑10 minutes until the dough is smooth. Transfer the dough to an oiled bowl, cover with film and let it rise in a warm place until doubled in size (≈2‑3 h).

3. 3

   Turn the dough out, punch it down and knead for another minute. Then roll it on a floured surface, divide into 2 portions and shape each into a thick cylinder. Cut each cylinder into 16 pieces. Flatten a few pieces to a diameter of about 7.5 cm, place 1 tbsp of filling in the centre, lift the edges and pinch them together. Repeat with the remaining dough and filling.

4. 4

   Cut circles from parchment paper and place them under each bun. Arrange the buns on a tray so they do not touch and let them rise for another 30 minutes.

5. 5

   Make sure the steamer fits tightly onto the pot, or use a regular steamer with a lid. Pour water into the lower pot and bring to a boil. Place the steamer with the buns and their liners over the pot and steam for 10‑12 minutes, working in batches. When done, remove the buns and serve immediately with chili sauce.