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Prep 1 hour 20 minutes
Total 1 hour 50 minutes
Makes Baos
US | Metric
Ingredients
  • 500 g Plain Flour
  • 1 tbsp Caster Sugar, plus a pinch
  • 2 tsps Fast action dried yeast
  • 250 ml water
  • 1 tbsp Sunflower Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Baking Powder
FILLING
  • 500 g Pork Mince (20% fat content)
  • 150 g Leeks finely chopped
  • 1 tsp Ginger minced
  • 1 tsp Garlic minced
  • 4 tbsps Soya sauce
  • ½ tsp White pepper
  • 2 tbsps Garlic chives chopped fine (optional)
  • Pinch of Salt
  • 1 tbsp Shaoxing wine
  • 1 Egg
SPRING ONION OIL
  • 60 ml Oil flavourless if possible (grape seed or groundnut)
  • 15 Spring Onions chopped fine
  • 3 ” Piece of Ginger minced
  • 3 Echalion Shallots minced
  • 1½ tsps Soya sauce
  • ¾ tsp Sherry Vinegar
  • ¾ tsp Salt or to taste
Pork & Leek Pan-Fried Bao Dumplings Pork & Leek Pan-Fried Bao Dumplings
Pork & Leek Pan-Fried Bao Dumplings

Chinese New Year officially starts tomorrow!!! The year of the Tiger… Any Chinese dishes planned for the festive season? Here’s a special one for you…


CRISPY PORK AND LEEK PAN-FRIED BAO-DUMPLINGS - SOFT FLUFFY PILLOWS OF DELICIOUSNESS... SOOOO INSANELY GOOD!!.. Steamed until soft and fluffy but still with beautifully crisp and golden bottoms... filled with pork, leek and a garlic chive filling mixed with ginger, garlic, soya and Shaoxing wine... HEAVENLY!  


I served them with soya sauce, chilli oil and homemade spring onion oil.  The spring onion oil is a MUST... it’s so easy and so, so good I was literally dolloping it on every bite... I could eat these all day… how Bao you? 🤣


METHOD 

  1. For dough - Mix together the plain flour, caster sugar, fast  action dried yeast and make a well in the middle
  2. Add the water, sunflower oil and rice vinegar and mix well
  3. Knead the dough for 10-15 minutes or until smooth
  4. Place in a lightly oiled bowl, cover and leave to rise for 30 minutes or until doubled in size
  5. While the dough is rising make the filling by placing all the ingredients in a bowl and mixing with your hands until all combined, set aside
  6. Make the spring onion oil by heating the oil in a saucepan until hot but not smoking, add the spring onions, shallots and ginger
  7. Heat through for 30 seconds then turn off the heat and add the remaining ingredients
  8. Taste, adjust salt, cool and remove into a clean jar
  9. Back to the dough now! Tip the dough out onto a clean work surface and punch it down
  10. Flatten the dough with your hands, then sprinkle over the baking powder and knead for another 5 minutes
  11. Roll out the dough into a long sausage shape, about 3cm thick then cut into pieces that are about 2cm  wide - you should have 40  pieces
  12. Shape them into balls
  13. Use a rolling pin to roll out each ball, one by one, into round shape about 3mm thick
  14. Fill each wrapper with 1 tablespoon of filling
  15. Fold the dumpling by pleating & lightly pulling the edges repeatedly 
  16. When the dumpling is almost completely pleated pinch the edges together and twist slightly to seal it
  17. In a saucepan on medium heat, heat some oil, add the dumplings and pan fry until the bottoms are crisp and golden
  18. Pour enough water into the pan to over the dumplings about half way
  19. Cover with the lid and steam for 7-8 minutes until all the water is gone
  20. Remove dumplings into serving plate and serve hot with soya sauce, chilli oil and spring onion oil
Pork & Leek Pan-Fried Bao Dumplings Pork & Leek Pan-Fried Bao Dumplings
Pork & Leek Pan-Fried Bao Dumplings

Chinese New Year officially starts tomorrow!!! The year of the Tiger… Any Chinese dishes planned for the festive season? Here’s a special one for you…


CRISPY PORK AND LEEK PAN-FRIED BAO-DUMPLINGS - SOFT FLUFFY PILLOWS OF DELICIOUSNESS... SOOOO INSANELY GOOD!!.. Steamed until soft and fluffy but still with beautifully crisp and golden bottoms... filled with pork, leek and a garlic chive filling mixed with ginger, garlic, soya and Shaoxing wine... HEAVENLY!  


I served them with soya sauce, chilli oil and homemade spring onion oil.  The spring onion oil is a MUST... it’s so easy and so, so good I was literally dolloping it on every bite... I could eat these all day… how Bao you? 🤣

favorite
print
like
Prep 1 hour 20 minutes
Total 1 hour 50 minutes
Makes Baos
US | Metric
Ingredients
  • 500 g Plain Flour
  • 1 tbsp Caster Sugar, plus a pinch
  • 2 tsps Fast action dried yeast
  • 250 ml water
  • 1 tbsp Sunflower Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Baking Powder
FILLING
  • 500 g Pork Mince (20% fat content)
  • 150 g Leeks finely chopped
  • 1 tsp Ginger minced
  • 1 tsp Garlic minced
  • 4 tbsps Soya sauce
  • ½ tsp White pepper
  • 2 tbsps Garlic chives chopped fine (optional)
  • Pinch of Salt
  • 1 tbsp Shaoxing wine
  • 1 Egg
SPRING ONION OIL
  • 60 ml Oil flavourless if possible (grape seed or groundnut)
  • 15 Spring Onions chopped fine
  • 3 ” Piece of Ginger minced
  • 3 Echalion Shallots minced
  • 1½ tsps Soya sauce
  • ¾ tsp Sherry Vinegar
  • ¾ tsp Salt or to taste

METHOD 

  1. For dough - Mix together the plain flour, caster sugar, fast  action dried yeast and make a well in the middle
  2. Add the water, sunflower oil and rice vinegar and mix well
  3. Knead the dough for 10-15 minutes or until smooth
  4. Place in a lightly oiled bowl, cover and leave to rise for 30 minutes or until doubled in size
  5. While the dough is rising make the filling by placing all the ingredients in a bowl and mixing with your hands until all combined, set aside
  6. Make the spring onion oil by heating the oil in a saucepan until hot but not smoking, add the spring onions, shallots and ginger
  7. Heat through for 30 seconds then turn off the heat and add the remaining ingredients
  8. Taste, adjust salt, cool and remove into a clean jar
  9. Back to the dough now! Tip the dough out onto a clean work surface and punch it down
  10. Flatten the dough with your hands, then sprinkle over the baking powder and knead for another 5 minutes
  11. Roll out the dough into a long sausage shape, about 3cm thick then cut into pieces that are about 2cm  wide - you should have 40  pieces
  12. Shape them into balls
  13. Use a rolling pin to roll out each ball, one by one, into round shape about 3mm thick
  14. Fill each wrapper with 1 tablespoon of filling
  15. Fold the dumpling by pleating & lightly pulling the edges repeatedly 
  16. When the dumpling is almost completely pleated pinch the edges together and twist slightly to seal it
  17. In a saucepan on medium heat, heat some oil, add the dumplings and pan fry until the bottoms are crisp and golden
  18. Pour enough water into the pan to over the dumplings about half way
  19. Cover with the lid and steam for 7-8 minutes until all the water is gone
  20. Remove dumplings into serving plate and serve hot with soya sauce, chilli oil and spring onion oil