BAO INSPIRED BY PIXAR'S BAO

For the Domee Shi’s Mother’s Bao Buns

Mix the flour with the yeast in a mixing bowl.

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.

Cover and set aside for about 2 hours.

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.

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.

Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the windmill technique.

Cut the dough into half-inch pieces and roll out to form wrappers.

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.

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.

Serve and enjoy!

For the Char Siu Bao Buns

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.

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.

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.

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.

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.

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.

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.

Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the windmill technique.

Cut the dough into half-inch pieces and roll out to form wrappers.

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.

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.

Serve and enjoy!