Dim Sum Funeral: Pork Bao

Dim Sum Funeral: Pork Bao
Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns. See this Recipe
Mark Seelen

Celebrations of the stages of life bring us together; in Dim Sum Funeral, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns.

Dim Sum Funeral: Pork Bao
Celebrations of the stages of life bring us together; in <em>Dim Sum Funeral</em>, estranged siblings reunite over food. Here, former SAVEUR kitchen director Corinne Trang shares her family's recipe for delicious pork buns.
Yield: makes 16 Buns

For the Dough

  • 1 tsp. active dry yeast
  • 3 12 cups cake flour
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 2 tbsp. diced lard

For the Filling

  • 1 tbsp. vegetable oil
  • 3 scallions (white parts only), chopped
  • 1 12 cups diced roast pork
  • 1 tbsp. sugar
  • 3 tbsp. Chinese soy sauce
  • 3 tbsp. oyster sauce
  • 1 tsp. cornstarch
  • 16 pieces parchment paper, 2'' square

Instructions

  1. For the dough: Dissolve yeast in 1 14 cups lukewarm water in a large bowl and set aside for about 5 minutes. Combine flour, sugar, and baking powder in the bowl of a standing mixer. Mix in dissolved yeast on low speed, then add lard one piece at a time, increase speed to medium, and continue mixing until dough forms into a ball, about 5 minutes. Remove bowl from mixer, cover with plastic wrap, and allow dough to rise until doubled, about 2 hours. Punch dough down, then knead until smooth and elastic, about 5 minutes. Shape into 16 equal-size balls.
  2. For the filling: Heat oil in a nonstick skillet over medium-high heat. Add scallions and sauté for 1 minute. Add roast pork, sugar, and soy and oyster sauces and continue cooking until scallions have softened and pork is heated through, about 3 minutes. Dissolve cornstarch in 2 tbsp. water in a small cup, then add to pork mixture and cook until sauce thickens, about 1 minute more. Remove from heat and allow to cool slightly.
  3. Place a dough ball in the palm of one hand and, with the thumb of your other hand, make a well in the center. Fill well with about 1 12 tbsp. pork filling, then seal in by pinching dough closed towards the center. Place a piece of parchment paper over pinched area. Turn bun over and use scissors or a sharp paring knife to make a 12'' crisscross incision in the center of the bun. Repeat process, filling remaining buns. Keep filled buns covered with a damp towel. Place 8 buns, paper side down, in a bamboo steamer; close tightly with lid. Meanwhile, bring 2 cups water to a boil in a wok over high heat. Fit bamboo steamer into wok and steam until puffed, about 12 minutes. Repeat with remaining buns.