Steamed Pork Buns (Xian Rou Bao)

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These steamed pork bao make for a fragrant and satisfying breakfast according to the recipe developer Betty Liu. While they’re commonly found in Shanghainese breakfast markets, they can also be a savory snack or a welcome addition to any meal. In this rendition, ginger-scallion water is added to the pork filling to ensure the bao are both juicy and full of flavor.

PREP 1 hr.
BAKE 15 mins.
TOTAL 2 hrs 30 mins.

Dough

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) milk, warm

6 tablespoons (74g) granulated sugar

1 tablespoon vegetable oil, plus more for coating the bowl

1 heaping teaspoon instant yeast

½ teaspoon salt

½ teaspoon baking powder

Ginger-scallion water

1 cup (227g) water

1 scallion, washed and trimmed

¼" to ½" piece of fresh ginger, peeled

Filling

¾ pound (350g) ground pork*

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing rice wine*

1 tablespoon granulated sugar

¼ teaspoon white pepper, ground

1 teaspoon toasted sesame oil

½ teaspoon salt

⅓ to ⅔ cups (76 to 151g) ginger-scallion water, from above

note: See “tips,” below.

Directions at kingarthurbaking.com

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