Bao Buns (Gua Bao)

Gua bao are the soft, snow-white steamed buns that have conquered street food kitchens from Taiwan to all over the world. The folded bun is steamed into a cloud-soft pillow and filled with fat-marbled pork belly, braised until tender in soy, Shaoxing and five-spice, until it almost falls apart. The counterpoint is important: sour pickles, a streak of sweet hoisin and a sprinkle of roasted peanuts, so each bite becomes a play between soft and crispy, fat and fresh. It takes a little time to proof and steam the buns, but you can prepare both dough and meat 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 300 g 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 is formed. Let it proof, covered, in a warm place for about 1 hour, until doubled in size.
2. Meanwhile, braise the meat: cut 600 g pork belly into thick slices and brown them in a pot with a little oil. Add 2 cloves crushed 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 approximately 3 dl water until the meat is just covered. Bring to a boil, cover, and let it simmer very gently for 1.5-2 hours, until the meat is falling-apart tender. Increase the heat at the end 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 shredded cucumber and carrot to add a fresh, sour 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 for another 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 a little 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 well-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 so they don't stick.
• Do not steam too aggressively - calm, even steam results in the whitest and most airy buns.
• Both meat and dough can be prepared the day before; steam the buns fresh just before serving to ensure they are soft.
• If you're in a hurry, you can use pre-made frozen bao buns and only prepare the filling.