This recipe makes delicious, soft and fluffy bao buns filled with juicy, savory pork. Perfect for steaming and enjoying fresh!

📝 Ingredients

Dough:

• 780g all-purpose flour – Provides structure and fluffiness
• 4.5g instant dry yeast – Helps the dough rise
• 25g lard – Adds richness and softness
• 25g sugar – Slight sweetness to balance flavors
• 340-350ml warm water – Adjust as needed for smooth dough

Filling:

• 500g ground pork – Use fatty pork for juicier filling
• 30g light soy sauce – Adds saltiness and umami
• 15g dark soy sauce – Enhances color and depth of flavor
• 5g oyster sauce – Brings in slight sweetness and richness
• 5g salt – Enhances all flavors
• 0.5g white pepper – Adds subtle warmth
• 12g sugar – Balances the saltiness
• 60g scallion, ginger, and pepper water – Infuses flavor and moisture
• 20g hot oil – Seals in flavor and aroma

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🔪 Instructions

Step 1: Prepare the Dough

1. Activate the Yeast

   • In a bowl, dissolve sugar in warm water (about 38°C/100°F).
   • Sprinkle in the instant yeast, mix gently, and let sit for 5-10 minutes until foamy.

2. Mix the Dough

   • In a large mixing bowl, combine flour, yeast mixture, and lard.
   • Stir with chopsticks or a spatula until a shaggy dough forms.

3. Knead the Dough

   • Knead on a floured surface for 10-15 minutes until smooth and elastic.
   • If the dough feels too dry, add a little more warm water (1 tbsp at a time).

4. First Proofing

   • Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

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Step 2: Prepare the Filling

1. Make Aromatic Water

   • Finely chop scallions and ginger, then soak in warm water with a pinch of pepper for 10 minutes.
   • Strain and reserve 60g flavored water.

2. Mix the Filling

   • In a bowl, combine ground pork, soy sauces, oyster sauce, salt, white pepper, and sugar.
   • Gradually mix in aromatic water, stirring in one direction to help the meat absorb moisture.
   • Pour in hot oil and mix until fully incorporated.

3. Chill the Filling

   • Cover and refrigerate for at least 30 minutes to firm up the mixture and enhance flavors.

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Step 3: Shape the Bao Buns

1. Divide the Dough

   • Punch down the risen dough and knead for 2 minutes to remove air.
   • Divide into equal pieces (about 40g per bun).

2. Flatten and Fill

   • Roll each piece into a round disc, keeping the center slightly thicker.
   • Place a spoonful of filling in the center and pleat the edges to seal.

3. Second Proofing

   • Place shaped buns on parchment paper or a floured surface.
   • Cover loosely with a damp cloth and let rest for 30-40 minutes until slightly puffed.

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Step 4: Steam the Bao Buns

1. Prepare the Steamer

   • Line a bamboo or metal steamer with parchment paper.
   • Leave space between buns to allow expansion.

2. Steam the Buns

   • Bring water to a boil, then reduce to medium heat.
   • Steam for 12-15 minutes (keep lid slightly open in the last 2 minutes to prevent collapsing).

3. Rest Before Serving

   • Turn off heat and let buns sit in the steamer for 5 minutes before opening the lid.

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🍽️ Serving Suggestions

• Enjoy warm with soy sauce, chili oil, or vinegar dipping sauce.
• Pair with pickled vegetables for a fresh contrast.
• Leftovers? Reheat by steaming for 5 minutes or microwave with a damp paper towel.

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❄️ Storage & Freezing Tips

• Fridge: Store cooked buns in an airtight container for 2-3 days.
• Freeze: Place unsteamed buns on a tray, freeze until solid, then transfer to a bag. Steam from frozen for 15-18 minutes when ready.

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✨ Pro Tips for Perfect Bao Buns

✅ Use warm water (not hot) to activate yeast properly.
✅ Knead well to develop gluten for a fluffy texture.
✅ Rest dough after shaping to allow buns to expand before steaming.
✅ Don't open the steamer immediately—this helps prevent wrinkling.

Enjoy your homemade Fluffy Bao Buns! Let me know if you need any modifications or variations. 😊🥟✨