Bao Buns (Gua Bao)

Gua bao are the soft, snow-white steamed buns that have conquered street kitchens from Taiwan to the rest of the world. The folded bun is steamed into a cloud-soft cushion and filled with fat-marbled pork belly, braised until tender in soy, Shaoxing, and five-spice, until it almost falls apart. The counterpoint is crucial: acidic pickles, a stripe of sweet hoisin, and a sprinkle of roasted peanuts, so each bite becomes a playful dance between soft and crisp, rich and fresh. It takes some time to proof and steam the buns, but you can prepare both the dough and meat well in advance and assemble them at the end.

• Cuisine: China (Taiwan)
• Time: 3 hours (incl. proofing and braising)
• Servings: 4 people (8 buns)
• Difficulty: Medium

Instructions

1. Mix the dough: combine 300g mantou wheat flour with 1 tsp active dry yeast, 1 tbsp sugar, and a pinch of salt. Add approximately 1.5 dl lukewarm water and 1 tbsp neutral oil, and knead until a smooth, pliable dough forms. Let it proof, covered, in a warm place for about 1 hour, until doubled in size.
2. Meanwhile, braise the meat: cut 600g pork belly into thick slices and brown them in a pot with a little oil. Add 2 crushed cloves of garlic, 2 cm grated ginger, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing rice wine, 1 tbsp brown sugar, and 1 tsp five-spice powder.
3. Add about 3 dl water, enough to just cover the meat. Bring to a boil, cover, and let it simmer very gently for 1.5-2 hours, until the meat is falling-apart tender. Towards the end, increase the heat and reduce the sauce to a glossy glaze. The pork should be thoroughly cooked and tender throughout.
4. Make quick pickles: rinse 4 tbsp sweet pickled radish and optionally mix with finely sliced cucumber and carrot for a fresh, acidic element.
5. Shape the buns: punch down the dough, roll it out, and cut out 8 circles. Brush each with a little oil, fold them in half over a spoon handle or stick, and let them proof again for 20-30 minutes on small pieces of parchment paper.
6. Steam the buns in a steamer basket over boiling water for 8-10 minutes, until they are airy and thoroughly steamed. Remove them and let them rest for a moment.
7. Shred or cut the braised pork into bite-sized pieces, and toss it in some of the reduced sauce.
8. Open each bun, spread a thin layer of hoisin sauce inside, fill with pork and pickles, and top with chopped roasted peanuts and sliced spring onions. Serve immediately while the buns are warm.

Tips

• Choose a good fat-marbled pork belly – the fat will melt during braising and keep the meat juicy.
• Place a piece of parchment paper under each bun in the steamer basket to prevent sticking.
• Do not steam too intensely – gentle, even steam yields the whitest and most airy buns.
• Both the meat and dough can be prepared the day before; steam the buns fresh just before serving for ultimate softness.
• If you're in a hurry, you can use pre-made frozen bao buns and only prepare the filling.