Bāo (Chinese Steamed Buns)

Ingredients

• Hide ingredients for Hard Rolls using oil instead of shortening and omitting the egg whites 1 Hard Rolls using oil instead of shortening and omitting the egg whites (opens in new tab) Hard Rolls using oil instead of shortening and omitting the egg whites
  • 1 ¼ cups (295g) warm (105° to 115°F) water
  • 2 tablespoons (25g) vegetable shortening
  • 1 tablespoon (10g) sugar
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 2 ½ cups (315g) all-purpose flour
  • 1 ¼ teaspoons salt
  • 2 large egg whites
  • 1 ¾ to 2 cups (220 to 250g) all-purpose flour
  • Cornmeal

  Sub-recipe steps

  1. Stir together in a large bowl or a stand mixer fitted with the dough hook: 1 ¼ cups (295g) warm (105° to 115°F) water; 2 tablespoons (25g) vegetable shortening; 1 tablespoon (10g) sugar; 1 envelope (2 ¼ teaspoons) active dry yeast
  2. Add: 2 ½ cups (315g) all-purpose flour; 1 ¼ teaspoons salt
  3. Mix by hand or on low speed until thoroughly blended. In a separate bowl, beat until soft peaks form: 2 large egg whites
  4. Fold into the dough. Gradually stir in until the dough is moist but no longer sticky: 1 ¾ to 2 cups (220 to 250g) all-purpose flour
  5. Knead for about 7 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
  6. Punch down the dough, knead it briefly, and let rise again until doubled, about 1 hour.
  7. Punch down the dough and divide it into 12 pieces. On an unfloured work surface, round each piece into a ball. Lightly dust a baking sheet with: Cornmeal
  8. Place the rolls 2 inches apart on the baking sheet. Loosely cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
  9. Position racks in the center and bottom third of the oven and place a 13 × 9-inch baking pan on the lower rack. Preheat the oven to 425°F.
  10. Place the rolls on the center rack and immediately pour 2 cups boiling water into the hot baking pan. Bake the rolls until golden brown and crusty, about 20 minutes. Serve freshly baked and warm, or reheat for about 5 minutes in a 400°F oven.
• Hide ingredients for About 1½ cups chopped Chashu Pork filling for Wontons or Vegetable Wontons, or filling for Pork and Mushroom Lettuce Wraps 1 About 1½ cups chopped Chashu Pork filling for Wontons or Vegetable Wontons, or filling for Pork and Mushroom Lettuce Wraps (opens in new tab) About 1½ cups chopped Chashu Pork filling for Wontons or Vegetable Wontons, or filling for Pork and Mushroom Lettuce Wraps
  • One 2-pound slab pork belly, skin attached
  • 1 cup sake
  • 1 cup mirin
  • ¼ cup soy sauce
  • 5 garlic cloves, smashed
  • 1 bunch green onions, whole

  Sub-recipe steps

  1. Tightly roll into a cylinder with the skin side facing out, and tie at 2-inch intervals: One 2-pound slab pork belly, skin attached
  2. Bring to a simmer in a Dutch oven: 1 cup sake; 1 cup mirin; ¼ cup soy sauce; 5 garlic cloves, smashed; 1 bunch green onions, whole
  3. Add the pork belly, cover, and transfer to the oven. Cook until a skewer into the center of the meat offers very little resistance, 4 to 5 hours.
  4. Allow the meat to rest for 20 minutes before slicing very thin. Reserve the cooking liquid, discarding the green onions. Once cool, skim off the fat and use as a seasoning for the broth used to make ramen, rice dishes, or other braises.