BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

BAO INSPIRED BY PIXAR'S BAO

Name: Bao inspired by Pixar's Bao
Cook time: 4800 s
Total time: 4800 s
Yield: 4 servings
Ingredients: For the Dough; 4 cups all purpose flour; 3/4 tsp dry yeast; 500 ml water; For the Filling; 1 lb ground pork; 1 lb Chinese cabbage, minced; 1 carrot, minced; 2 1/2 green onion stalks, chopped; 1 egg; 1 1/2 tsp ground ginger; 2 tsp toasted sesame oil; 1 tsp olive oil; 1/2 tsp chicken bouillon powder; 1 tsp oyster sauce; 2 1/2 tsp Chinese cooking wine; salt and pepper, to taste; For the Dough; 300 g all purpose flour; 40 g white sugar; 2 tsp yeast; 185 ml 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 garlic, crushed

cook:

1 h 20 min

10,416,999 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

original

metric

Domee Shi's Mother's Bao Buns

INGREDIENTS

For the Dough

4 cups all purpose flour

¾ tsp dry yeast

500 ml water

For the Filling

1 lb ground pork

1 lb 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 and pepper, to taste

TOOLS

mixing bowls

rolling pin

mini prep bowls

Chef’s knife

cutting board

whisk

frying pan

measuring cups and spoons set

steaming basket

DIRECTIONS

For the Dough

Mix flour and yeast in a mixing bowl. Add water and knead until a solid dough forms. Adjust with extra flour or water as needed. Cover and set aside to rise for 2 hours.

¾ tsp dry yeast

500 ml water

mixing bowls

For the Filling

frying pan

Cook half the ground pork in a pan over medium-high heat until golden.

1 lb ground pork

frying pan

Add cooked pork to a bowl with remaining uncooked pork, cabbage, carrots, green onions, ginger, sesame oil, olive oil, bouillon powder, oyster sauce, cooking wine, egg, salt, and pepper. Mix to combine.

1 lb Chinese cabbage, minced

1 carrot, minced

2 ½ green onion stalks, chopped

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

1 egg

mixing bowls

Chef’s knife

cutting board

Once the dough has risen, roll it into a long rope on a floured surface and cut into 1/2-inch pieces. Roll each piece to form wrappers.

For the Dough

rolling pin

Place 1/2 tbsp of filling in each wrapper, pinch and fold to close, and twist the top to seal.

For the Filling

For the Dough

measuring cups and spoons set

Boil water and steam baos in a basket lined with cabbage leaves or oiled parchment paper for 15 minutes. Turn off the heat and let rest for 5 minutes before serving.

For the Dough

For the Filling

steaming basket

Char Siu Bao Buns

INGREDIENTS

For the Dough

300 g all purpose flour

40 g white sugar

2 tsp yeast

185 ml 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 garlic, crushed

fresh ginger, to taste

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 paste

TOOLS

mixing bowls

Ziploc bag

rolling pin

plastic wrap

mini prep bowls

Chef’s knife

paring knife

cutting board

wire rack

aluminium foil

baking sheet

whisk

frying pan

measuring cups and spoons set

oven

steaming basket

basting brush

stand mixer with dough attachment

metal tongs

instant read thermometer

DIRECTIONS

In a bowl, combine sugar, hoisin sauce, red bean paste, soy sauce, Chinese cooking wine, garlic, and ginger. Add pork belly to a bag with the marinade and refrigerate for 24 hours.

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 garlic, crushed

fresh ginger, to taste

pork belly

mixing bowls

Ziploc bag

For the Dough

300 g all purpose flour

40 g white sugar

2 tsp yeast

185 ml whole milk

1 tbsp vegetable oil

stand mixer with dough attachment

mixing bowls

plastic wrap

Mix flour, sugar, yeast, milk, and oil until combined. Knead for 8 minutes in a stand mixer, then oil the bowl, 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 ml whole milk

1 tbsp vegetable oil

stand mixer with dough attachment

mixing bowls

plastic wrap

For the 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 paste

mini prep bowls

whisk

Combine oyster sauce, hoisin, honey, five-spice powder, soy sauce, cooking wine, and red bean paste. 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 paste

mini prep bowls

whisk

measuring cups and spoons set

Preheat the oven to 450°F. Place pork on a wire rack over a foil-lined baking sheet, brush with half the sauce, and bake for 10 minutes. Flip, brush with sauce, and repeat until pork reaches an internal temperature of 180°F and is caramelized. Let cool, chop, and mix with remaining sauce.

pork belly

For the Char Siu Sauce

basting brush

oven

wire rack

aluminium foil

baking sheet

instant read thermometer

metal tongs

Once dough has risen, roll it into a long rope, cut into 1/2-inch pieces, and roll out to form wrappers.

For the Dough

rolling pin

paring knife

cutting board

Place 1/2 tbsp of filling in each wrapper, seal as above, and steam in a basket for 15 minutes. Let rest for 5 minutes before serving.

For the Filling

For the Dough

steaming basket

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

JOIN