Skip to main content

Nai Nai's Pork Bao #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

This month’s event is Chinese Bread hosted by Wendy of A Day in the Life on the Farm. I almost didn't join the fun. For some reason, I hadn't seen the prompt. But, after a quick brainstorm, I realized that it was the perfect time for me to play with some Chinese dumplings. I've always wanted to make them. So, here's the line-up of the #BreadBakers Chinese breads...


Nai Nai's Pork Bao

The boys and I were inspired to make this after watching Abominable, but I neglected to write up the process. This event was the perfect impetus to do so.

Ingredients
Dough
  • 250 grams all-purpose flour
  • 125 grams water, slightly warm
  • 1 teaspoon active dry yeast
  • 10 grams organic granulated sugar
  • pinch of salt
  • 1 Tablespoon oil (I used canola oil)

Filling
  • 1/2 pound ground pork
  • 2 spring onions, trimmed and chopped
  • 2 teaspoons salt
  • 1 teaspoon organic granulated sugar
  • 2 teaspoon cornstarch
  • 1 teaspoon freshly ground white pepper
  • 1 Tablespoon soy sauce
  • 2 teaspoons Shaoxing wine (I used Marsala wine)
  • 1 Tablespoon toasted sesame oil
  • 1/4 cup hot water
  • 1/2-inch fresh ginger knob, peeled and grated
  • 2 star anise
  • 1 teaspoon fennel seeds
  • 1 teaspoon Sichuan peppercorn
Procedure

Dough
Place the sugar in a mixing bowl and stir in the warm water. Sprinkle the yeast over the top and let bloom for 15 minutes until frothy and foamy. Add in a pinch of salt and the flour. Knead the dough until smooth and elastic. Oil the mixing bowl and place the kneaded dough back in the bowl. Cover with a damp cloth and let rise for 90 minutes or until it doubles in size. While the dough rises, make the filling.


Filling
Place the hot water in a  mixing bowl. Add in the ginger, star anise, fennel seeds, and Sichuan peppercorn. Let the flavors infuse for at least 30 minutes. Strain out the spices and let cool completely.

Place the cooled water into a large mixing bowl. Add in the rest of the ingredients. Knead until completely combined. Refrigerate for at least 30 minutes before handling.


Assembly
Cut parchment paper to the size of your steamer. Poke holes through the paper and set aside. 

Roll the dough into a log and cut into twelve pieces. If you are weighing the dough, each should be 32 grams. Roll each piece into a ball. Then, on a floured surface, use a rolling pin to press the wrapper into a 4-inch disc.

Place 25 grams of the filling to the wrapper. Pinch the wrapper to form pleats, then twist into sealed dumpling. Place the bao on the prepared parchment paper. Let rise for 30 minutes.


Pour water into the bottom of your steamer pot. Bring the water to a boil, then place the steamer and dumplings on top. Cover and steam for 15 minutes. Turn off the heat and let stand for another 3 minutes before opening the pot.


Serve immediately with a variety of Asian dipping sauces.

Comments

  1. These look scrumptious. I have never watched Abominable but now I want to so I can see how you were inspired to make these.

    ReplyDelete
  2. All of the spices in your filling sound amazing. Great job on the buns!!

    ReplyDelete
  3. This sounds looke delicious I need to try it, I may try with another filling.

    ReplyDelete
  4. They look fantastic! And that filling, so very yum.

    ReplyDelete
  5. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P