Gua Bao
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Prep Time
1 hr
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Cook Time
2 hrs
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Resting Time
2 hrs
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Total Time
3 hrs
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Servings
6 people
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Calories
1286 kcal
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Course
Main Course
Gua Bao
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Gua bao is a bun stuffed with pork, originating in Fujian cuisine, popular in Singapore, Malaysia and Nagasaki in Japan.
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Ingredients
For the bao
- 2½ cups all-purpose flour
- 2 tablespoons vegetable oil
- ½ cup milk , at 97 F / 36°C
- 1 tablespoon brown sugar
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- ½ tablespoon baking powder
- vegetable oil , to brush the surface of the dough
- sesame oil , to brush the rolled dough
For the stuffing
- pork belly
- 2 lb pork belly
- 1 quart water
- 12 thin slices ginger
- 3 star anise
- 4 cloves garlic , finely chopped
- 3 Red Onions , finely chopped
- 2 scallions , each tied in a knot
- 2 tablespoons soy sauce
- 5 tablespoons caster sugar
- 3 tablespoons salt
- ½ cup Shaoxing wine
- 4 tablespoons vegetable oil
Pickled mustard greens
- 12 oz. Sui Mi Ya Cai (canned pickled mustard greens)
- 3 tablespoons vegetable oil
- 1 teaspoon caster sugar
- chili powder , to taste
Garnish
- crushed roasted peanuts
- cilantro leaves
Equipment
- Stand mixer
- parchment paper
- pastry brush
- Rolling pin
- Bamboo steamer
- Colander
Instructions
Bao
- Mix the baking powder and the flour and sift them twice.
- Add this mixture into the bowl of a stand mixer and dig a well in the center.
- Add the active dry yeast and brown sugar to the center of the well.
- Combine the warm milk and oil, and start kneading at low speed using the dough hook, gradually incorporating the mixture of milk and oil.
- Knead for 1 minute then add salt and knead at medium speed for 2 minutes then at high speed for 3 minutes.
- The dough should be smooth and homogeneous and detach from the sides of the bowl.
- If the dough is too wet, add ½ tablespoon of flour at a time and knead it until it reaches a consistency that is not too sticky. If, on the contrary, it is too dry, add 1 tablespoon of milk or lukewarm water at a time.
- When a smooth dough has formed, transfer it to a lightly floured work surface, roll it to form a ball and place it in a bowl.
- Brush oil the entire surface of the dough with vegetable oil.
- Cover it with a cloth and let it rise for 90 minutes in a warm place, away from drafts. The dough should at least double in volume.
- Cut the parchment paper into squares. This serves as a separator to prevent them from sticking to the steamer. Measure the size by placing the parchment paper over the first oval. Leave a space of about ½ inch (1 cm) on each side, then cut.
- Cut the dough into 6 equal pieces of dough and roll them up. Using a rolling pin, roll out each ball of dough on an non-floured work surface to form an oval about ½ inch (1 cm) thick.
- Brush with sesame oil.
- Place a square of lightly oiled parchment paper over half of the oval and fold the other half over.
- Place the dough in the center of another square of baking paper, and place it on a baking sheet.
- Repeat the same operation with all the other balls of dough.
- Cover the buns thus formed with a cloth and let stand for 30 minutes, away from drafts.
- Place some baos in a bamboo steamer and steam over high heat for 15 minutes. While cooking, place a tea towel on the steamer to prevent water drops from running on the baos.
Filling
- Pork
- Cut the pork into slices about ½ inch (1,5 cm) thick and 3 inches (7 cm) wide.
- Place them in a Dutch oven, cover them with boiling water and boil them with the ginger and 3 tablespoons of Shaoxing wine for 20 minutes or until the meat turns white.
- Drain everything in a colander.
- Heat a wok over medium heat then add 4 tablespoons of neutral vegetable oil.
- Sauté pork belly for 3 minutes on both sides or until golden brown.
- Transfer the pork slices, without the oil, to a plate.
- Using the same oil, sauté the ginger, red onion, garlic and star anise over medium heat for 2 minutes.
- Add the pork and stir for 3 minutes.
- Pour in the water, black soy sauce, sugar, knotted scallion, salt and the rest of the Shaoxing wine and simmer covered for 1h30 over low to medium heat.
Pickled mustard greens
- Towards the end of cooking the meat, heat a wok over high heat.
- Add the oil and heat it without burning it.
- Add the pickled mustard greens, sugar and chili and mix well.
- Then lower the heat and brown for 2 minutes over medium heat.
Assembly
- Gently open the “mouth” of the bao and place a bed of pickled mustard greens on the “lower lip”.
- Place a slice of pork belly in the middle and garnish with crushed peanuts and cilantro leaves.
- Serve immediately.
Notes
- It's best to organize the time so that the steamed buns and the pork belly are cooking at the same time. Both parts of gua bao are served fresh and hot.
- Do not overload the filling as the outside of the bun may tear.
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