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BAO INSPIRED BY PIXAR'S BAO

cook:

1 h 20 min

Picture for Bao inspired by Pixar's Bao

10,313,702 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

For the Domee Shi’s Mother’s Bao Buns

For the Domee Shi’s Mother’s Bao Buns

For the Dough

For the Dough

Flour

4 cups Flour

Dry Yeast

¾ tsp Dry Yeast

Water

500 ml Water

For the Filling

For the Filling

Ground Pork

1 pound Ground Pork

Chinese Cabbage, minced

1 pound Chinese Cabbage, minced

Carrot, minced

1 Carrot, minced

Green Onion Stalks, chopped

2.5 Green Onion Stalks, chopped

Egg

1 Egg

Ground Ginger

1 ½ tsp Ground Ginger

Toasted Sesame Oil

2 tsp Toasted Sesame Oil

Olive Oil

1 tsp Olive Oil

Chicken Bouillon Powder

½ tsp Chicken Bouillon Powder

Oyster Sauce

1 tsp Oyster Sauce

Chinese Cooking Wine

2 ½ tsp Chinese Cooking Wine

Salt

Salt

Pepper

Pepper

For the Char Siu Bao Buns

For the Char Siu Bao Buns

For the Dough

For the Dough

All Purpose Flour

300 g All Purpose Flour

White Sugar

40 g White Sugar

Yeast

2 tsp Yeast

Milk

185 whole Milk

Vegetable Oil

1 tbsp Vegetable Oil

For the Filling

For the Filling

White Sugar

2 tbsp White Sugar

Hoisin Sauce

2 tbsp Hoisin Sauce

Fermented Red Bean Paste

1 tbsp Fermented Red Bean Paste

Soy Sauce

1 tbsp Soy Sauce

Chinese Cooking Wine

1 tbsp Chinese Cooking Wine

of Garlic, crushed

4 cloves of Garlic, crushed

Ginger

Ginger

Pork Belly

Pork Belly

FOR THE Char Siu Sauce

FOR THE Char Siu Sauce

Oyster Sauce

2 tbsp Oyster Sauce

Hoisin Sauce

2 tbsp Hoisin Sauce

Honey

1 tbsp Honey

Chinese Five Spice Powder

1 tsp Chinese Five Spice Powder

Soy Sauce

1 tbsp Soy Sauce

Chinese Cooking Wine

1 tbsp Chinese Cooking Wine

Fermented Red Bean aste

1 tbsp Fermented Red Bean aste

DIRECTIONS

1.

For the Domee Shi’s Mother’s Bao Buns

1.

Mix the flour with the yeast in a mixing bowl.

Flour

4 cups Flour

Dry Yeast

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.

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.

Ground 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.

Chinese Cabbage, minced

1 pound Chinese Cabbage, minced

Carrot, minced

1 Carrot, minced

Green Onion Stalks, chopped

2.5 Green Onion Stalks, chopped

Olive Oil

1 tsp Olive Oil

Chicken Bouillon Powder

½ tsp Chicken Bouillon Powder

Egg

1 Egg

Salt

Salt

Pepper

Pepper

Ground Ginger

1 ½ tsp Ground Ginger

Oyster Sauce

1 tsp Oyster Sauce

Chinese Cooking Wine

2 ½ tsp Chinese Cooking Wine

Toasted Sesame Oil

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.

White Sugar

2 tbsp White Sugar

Hoisin Sauce

2 tbsp Hoisin Sauce

Fermented Red Bean Paste

1 tbsp Fermented Red Bean Paste

Soy Sauce

1 tbsp Soy Sauce

Chinese Cooking Wine

1 tbsp Chinese Cooking Wine

of Garlic, crushed

4 cloves of Garlic, crushed

Ginger

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

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.

All Purpose Flour

300 g All Purpose Flour

White Sugar

40 g White Sugar

Yeast

2 tsp Yeast

Milk

185 whole Milk

Vegetable Oil

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.

Oyster Sauce

2 tbsp Oyster Sauce

Hoisin Sauce

2 tbsp Hoisin Sauce

Honey

1 tbsp Honey

Chinese Five Spice Powder

1 tsp Chinese Five Spice Powder

Soy Sauce

1 tbsp Soy Sauce

Chinese Cooking Wine

1 tbsp Chinese Cooking Wine

Fermented Red Bean aste

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!

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