BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
cook:
1 h 20 min
10,367,059 views Bao is a beautifully animated, thematically mature, subtle and nuanced portrait of the human condition - in other words, it's a Pixar production. To celebrate the Oscars this coming weekend, let's dive into the director's mom's own recipe, as we attempt to recreate a food so delicious, you'll want to raise it as your own until it tries to leave you and you eat it.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Domee Shi’s Mother’s Bao Buns
For the Dough
4 cups Flour
¾ tsp Dry Yeast
500 ml Water
For the Filling
1 pound Ground Pork
1 pound Chinese Cabbage, minced
1 Carrot, minced
2 ½ Green Onion Stalks, chopped
1 Egg
1 ½ tsp Ground Ginger
2 tsp Toasted Sesame Oil
1 tsp Olive Oil
½ tsp Chicken Bouillon Powder
1 tsp Oyster Sauce
2 ½ tsp Chinese Cooking Wine
Salt
Pepper
For the Char Siu Bao Buns
For the Dough
300 g All Purpose Flour
40 g White Sugar
2 tsp Yeast
185 whole Milk
1 tbsp Vegetable Oil
For the Filling
2 tbsp White Sugar
2 tbsp Hoisin Sauce
1 tbsp Fermented Red Bean Paste
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
4 cloves of Garlic, crushed
Ginger
Pork Belly
FOR THE Char Siu Sauce
2 tbsp Oyster Sauce
2 tbsp Hoisin Sauce
1 tbsp Honey
1 tsp Chinese Five Spice Powder
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
1 tbsp Fermented Red Bean aste
TOOLS
Babish Mixing Bowl
Babish Rolling Pin
Babish Cutting Board
Babish Tiny Whisk Set
Babish Glass Bowls
Babish Frying Pan
Babish "Clef" Knife
Babish Measusring Cups and Spoons set
Babish 12-Piece Set
DIRECTIONS
1.
For the Domee Shi’s Mother’s Bao Buns
1.
Mix the flour with the yeast in a mixing bowl.
4 cups Flour
¾ tsp Dry Yeast
2.
Add water and knead until a solid dough ball forms. If it gets too sticky add more flour. If it’s too dry, add more water.
500 ml Water
3.
Cover and set aside for about 2 hours.
4.
In a pan cook half of the ground pork over medium high heat until pork is golden brown. Add to a bowl with the rest of the uncooked pork.
1 pound Ground Pork
5.
In that bowl also add the cabbage, carrots, green onions, ground ginger, sesame oil, olive oil, bouillon powder, oyster sauce, cooking wine, beaten egg and salt and pepper to taste. Mix to combine.
1 pound Chinese Cabbage, minced
1 Carrot, minced
2 ½ Green Onion Stalks, chopped
1 tsp Olive Oil
½ tsp Chicken Bouillon Powder
1 Egg
Salt
Pepper
1 ½ tsp Ground Ginger
1 tsp Oyster Sauce
2 ½ tsp Chinese Cooking Wine
2 tsp Toasted Sesame Oil
6.
Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the windmill technique.
7.
Cut the dough into half-inch pieces and roll out to form wrappers.
8.
Add ½ Tbsp of filling into the center of the wrapper. Carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top.
9.
Bring a pot of water to a boil. Place the baos in a steam basket lined with cabbage leaves (or parchment paper coated with some oil) and place the basket on top of the boiling pot of water. Close the lid and let steam for 15 minutes, then turn off the heat and let the baos rest for 5 minutes.
10.
Serve and enjoy!
11.
For the Char Siu Bao Buns
1.
Place In a bowl combine white sugar, hoisin sauce, fermented red bean paste, soy sauce, Chinese cooking wine, crushed garlic, and ginger. Mix to combine.
2 tbsp White Sugar
2 tbsp Hoisin Sauce
1 tbsp Fermented Red Bean Paste
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
4 cloves of Garlic, crushed
Ginger
2.
In a bag add your pork belly along with your sauce mixture. Close the bag and mix everything together. Place on a plate and let sit in the fridge for 24 hours.
Pork Belly
3.
In a mixing bowl combine all purpose flour along with the white sugar, yeast, whole milk, and vegetable oil. Mix to combine until dough forms. Remove dough from the mixing bowl and then coat mixing bowl with oil and place the dough back in. Cover and let rest for 2 hours.
300 g All Purpose Flour
40 g White Sugar
2 tsp Yeast
185 whole Milk
1 tbsp Vegetable Oil
4.
In a small bowl combine oyster sauce, hoisin sauce, honey, Chinese five spice powder, soy sauce, Chinese cooking wine, and fermented red bean paste. Whisk to combine, and then divide in half.
2 tbsp Oyster Sauce
2 tbsp Hoisin Sauce
1 tbsp Honey
1 tsp Chinese Five Spice Powder
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
1 tbsp Fermented Red Bean aste
5.
Line a rimmed baking sheet with foil and then add a wire rack on top and lightly coat with oil. Place pork on the wire rack and brush the top with some of your divided sauce.
6.
Place pork in a 450°F oven for about 10 minutes. Remove, flip the pork, and brush down again with sauce. Repeat until internal temperature reaches 180°F and the outside is nicely caramelized and charred.
7.
Let cook for 5 minutes and then chop the pork belly into small pieces and then combine with the rest of the divided sauce. Mix to combine.
8.
Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the windmill technique.
9.
Cut the dough into half-inch pieces and roll out to form wrappers.
10.
Add ½ Tbsp of filling into the center of the wrapper. Carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top.
11.
Bring a pot of water to a boil. Place the baos in a steam basket lined with cabbage leaves (or parchment paper coated with some oil) and place the basket on top of the boiling pot of water. Close the lid and let steam for 15 minutes, then turn off the heat and let the baos rest for 5 minutes.
12.
Serve and enjoy!
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $1/month
RELATED RECIPES