Ingredients
Method
The Marinade
- For best results, marinate the pork the night before you plan to make the bao. If pressed for time, a couple hours before works too.
The Dough
- Add yeast to slightly warm water and wait 10 minutes to activate.
- Add flour and salt to yeasted water, knead until smooth and elastic.
- Transfer into an oiled bowl and let rest for 2-3 hours, or until doubled in size.
The Filling
- Cut up the chives and green onion. Add more or less to your liking.
- Heat up a skillet on high heat with vegetable oil covering the bottom in a thin layer. Add the pork and fry the pork for about 5 minutes.
- Once the pork is only slightly pink, add the chives and green onion. For for about 2 more minutes, let them wilt slightly. Add a little soy sauce and salt if desired.
- Take the filling off the heat.
Creating The Bao
- Roll the dough into a snake and cut about 10 equal sections of dough.
- Roll each portion of dough into a flat disc.
- Put a large spoonful of filling in the middle and pinch the dough together at the top.
- Steam the bao for 15 - 20 minutes.
- Take off the heat and enjoy!