Recipe: Grandma Millie's Bao (Chinese Steamed Meat Buns)

I share this recipe in loving memory of a beautiful woman who selflessly cared for and nurtured all those around her. Her bao recipe, or Chinese steamed meat buns, was special to all of her boys, but especially my husband. Anytime she asked what he would like for his birthday, the answer was always the same… bao. And she would laugh, roll her eyes, and mumble about how long it takes to make. But she would glow too. I can see her face now, as I share this. You see, Millie spoke love through her cooking and her boys lived for her meals. Their bond was so much deeper than the dough, meat, and spices that went into every dish, but it was a very special way that they communicated how much they cared for each other. She was irreplaceable and we miss her dearly. Sharing this recipe is about honoring her and her love for her boys. I hope we make her proud!

Ingredients:

3 1/4 cups flour
1 teaspoon salt
1/2 cup sugar
1 packet instant yeast (or 1 tablespoon)
2 tablespoons vegetable oil
1 cup warm water
Filling:
1 1/2 lbs. minced boneless pork (or ground pork)
1 teaspoon crushed garlic
1/2 teaspoon ginger (minced)
2 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon oil
1/2 cup chopped onion
1 tablespoon corn flour
2 teaspoons sugar
1 teaspoon sherry cooking wine
1/2 cup water

Step-by-Step Instructions:

In a large bowl, combine flour, salt, 1/2 cup sugar, and yeast.

Combine oil and warm water; pour into flour.

Mix until dough holds together.

Place on lightly floured board and knead until smooth and elastic.

Place in a greased bowl; cover and let rise until doubled in size. (1 hour or more)

Season pork with garlic, ginger, 2 TBSP sugar, and 2 TBSP soy sauce.

Fry meat in 1 TBSP oil over high heat (about 8 mins).

Add onion and cook for 2 more minutes.

Combine corn flour, 2 tsp sugar, remaining 2 TBSP soy sauce, sherry wine, and 1/2 cup water; stir into meat and cook until it thickens.

When dough is raised, tukrn on a lightly floured board and knead for 1 minute.

Divide into 12 equal pieces.

Roll each into a 4.5″ diameter, with outer edges slightly thinner.

Place 2 TBSP filling in center of each circle. Pull edges of dough around and twist to seal. Need help with this step? I found this YouTube video helpful: Learn to Pleat, Fill, and Seal Your Steamed Bun by My Baking Studio (click here).

Place each bun on a piece of foil. Cover and let rise for about 30 mins until puffy.

Steam for 12-15 minutes.

Thank you, grandma Millie, for loving us so well!

Original Recipe Credit: The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean, Naparima Girls High School Cookbook, 2nd Edition, 2002. Copyright: Naparima Girls’ Alumnae Association 1988, page 100.