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Chinese pork buns (bao) | 中華饅頭

One a cloudy winter day….

not exactly day for a outdoor picnic…

hot steaming buns right out from the steamer is a warming moment to start a late morning.

The Chinese call it the ‘baos’, the Japanese call it the ‘niku (meat)-man(bun)’ which you find at any China town or Chinese restaurants. If you walk the China Town (Yokohama) of Japan, Chinese Pork Buns steaming in front of shops seem to attract not only tourist…but a lot of hungry people!!!!

It is not a difficult recipe to make at home. The filling can be changed to each household’s taste and favorites;  meatless, vegetarian or seafood; the tip is to make the filling as if it a dish on it’s own but slightly salty so it blends well with the dough when married.

You can also freeze the buns for later it 8 is too many to eat all at once!!!








  • 干し帆立入り
  • 干し椎茸とウズラのゆで卵
  • 豚の角煮




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Makes 8 large buns

For the dough –

  • 500g flour
  • 5g yeast
  • 5g baking powder
  • 5g sugar
  • 250g warm water

For the filling –

  • 300g pork mince meat (or pork/beef combined minced meat)
  • 1/4 cabbage or hakusai (white cabbage)
  • 1 tablespoon tenmenjyan (Chinese sweet bean sauce/miso)
  • 1.5 teaspoon salt
  • 2 teaspoon chicken soup powder
  • sprinkle of pepper
  • 2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/4 chopped leaks
  • 1 teaspoon fresh chopped ginger
  • 6 Chinese chives

For the dough –
① Combine flour, yeast, baking powder and sugar with water and mixing the dough with chopsticks.
Knead for about 10 minutes by hand until the dough feels like an eartub skin texture.
③ Cover the bowl with a wet cloth to prevent the dough from drying, ferment for approx. Summer 40 minutes, Winter 1 hour.

Note – Yeast ferments well at 30degrees centigrate.

For the filling –
① Chop the cabbage or Chinese cabbage rubbing it with salt.
② Leave the cabbage for about 1 hour and moisture will start to extract.

③Wrap the cabbage in a kitchen cloth and squeeze the moisture out of the cabbage.
④ Mix the cabbage and all of seasoning with minced pork.
⑤ Leave in the refrigerator until use.

For the dough, part 2 –
① Place the fermented dough on a floured table, cutting it into two with you hand.

② Stretch the dough to a long thin pipe, cutting the dough into 4 pieces, lighly flouring the individual dough and shaping it to a round ball shape. Make 8 small round doughs.
Wrapping and shaping the buns –
① Hold the dough on your left hand.

② With your right index finger and thumb, squeeze and stretch the rim of the dough rotating and holding the dough with your left hand thumb.
③ While turning the dough clockwise with your left hand fingers, make a fold with your right hand index finger and thumb.
④ See youtube for how to wrap a Chinese Bao.

⑤ Place the buns on top of cut out greasing paper laid inside the steamer. Let the buns ferment for secondary fermentation for approx. 30 minutes at room temperature.

※ Leave a good space to prevent the buns from sticking together during steaming.

Steaming –
① Steam from water.
② For a large size bun, 20 minutes is an approximate time after boiling point and 15 minutes for a standard relatively small sized bun.

Makes 8 large buns

For the dough –

  • 薄力粉・・・・・・・・500g
  • イースト・・・・・・5g
  • ベーキングパウダー・・5g
  • 砂糖・・・・・・・・・5g
  • 水・・・・・・・・・・250g
  • (夏は水、冬はぬるま湯)

For the filling –

  • 豚挽き肉(和牛合い挽き)・・・・・・・・・300g
  • 白菜 or キャベツ・・・1/4個
  • 甜麺醤・・・・・・・・大匙1.5
  • 塩・・・・・・・・・・小匙1.5
  • 鶏ガラスープの素・・・・小匙2
  • 胡椒・・・・・・・・・少々
  • ごま油・・・・・・・・小匙2
  • 醤油・・・・・・・・・小匙1
  • 葱のみじん切り・・・・1/4本
  • 生姜のみじん切り・・・小匙1
  • ニラのみじん切り・・・6本
  • 鶏のにごり・・・100g位






















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