Bao Bun Two Ways Savoury with Pork, Kimchi with Sweet Bao Nut


Serves 4

Bao Buns

  • 650g strong flour
  • 375ml milk at room temperature
  • 40g butter melted
  • 85g sugar
  • 15g salt
  • 3 7g sachets of dried yeast
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Or Buy ready-made buns in selected Asian stores or online.

Savoury Pork Belly
This recipe is perfect for using up the remains of a Sunday roast chicken or beef is good too.

  • 400g Cooked pork sliced (I prefer pork belly)


  • 2 tablespoons of water
  • 1 teaspoon mirin
  • 2 teaspoon soya
  • Dash of sesame oil
  • 2 slices of ginger
  • Teaspoon honey

Accompaniments any of these will go well

  • Sliced cucumber
  • Scallions
  • Chili sauce
  • Tomato sauce
  • Chopped peanuts
  • Sesame seeds
  • Pickles ginger, seaweed, daikon radish
  • Kimchi
  • Sweet and sour carrot
  • Baby gem or butterhead lettuce

Sweet Bao-Nut with Banana, Chocolate and Macadamia Nut

  • 4 Bao Buns
  • Oil for Deep Frying


Bao Buns

  1. Whisk the yeast into the butter and milk to dissolve. Sift the rest of the ingredient together.
  2. In a mixer on low speed, using the dough hook, add the liquid then gradually add the dry ingredients.
  3. Mix on low for 10 minutes and then knead into a ball. Put back into the mixing bowl and cover with cling film to sit in a warm place for 1-2 hours until doubled in size.
  4. Remove from bowl and divide in two. Roll out and cut ping pong ball size pieces and roll between your hands and then with a rolling pin roll into an elliptical shape brush with a little oil double over and place a piece of parchment in between the layers.
  5. Allow to sit for a further 15 minutes then steam for 7-8 minutes in a bamboo or stainless-steel steamer.


  1. Coat the sliced pork in the sauces and ginger and roast in the oven for 9/10 minutes the sauce should be sticky

Sweet Bao-Nut with Banana, Chocolate and Macadamia Nut

  1. Deep fry the Bao Buns in the fryer at 175 degrees till crisp and golden like a doughnut drain on kitchen paper and sprinkle a little sugar on top
  2. Fill while still warm with your favourite ice cream, fruit, chocolate or nuts.
  3. I’m using Banana, Chocolate and Macadamia nuts.

Hint: Always use baking paper in your steamer to prevent the dough sticking

Tip: You can use leftover Pork, Lamb, roast beef or chicken to make a delicious meal from your leftovers

Bryan McCarthy's Bao Buns with Pork