Yacai Bao with Spicy Pork Filling

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the filling: For the filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup yacai, chopped 1/4 cup yacai, chopped
• For the topping: For the topping:
• 1/4 cup yacai, chopped 1/4 cup yacai, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the dough. Gradually add warm water and mix until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
2. 2.
   In a separate bowl, mix together the ground pork, soy sauce, chili paste, minced ginger, minced garlic, Chinese five-spice powder, salt, and black pepper for the filling. Set aside.
3. 3.
   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
4. 4.
   Place a spoonful of the pork filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal, creating a bun shape.
5. 5.
   Place the buns on a steamer lined with parchment paper. Leave some space between each bun to allow for expansion. Top each bun with a sprinkle of chopped yacai.
6. 6.
   Steam the buns over high heat for 15-20 minutes, or until the dough is cooked through and the filling is hot.
7. 7.
   Remove the buns from the steamer and serve hot.

Treat your ingredients with care...

• Yacai — Rinse the yacai thoroughly before chopping to remove excess saltiness. If yacai is not available, you can substitute it with pickled mustard greens for a similar flavor.

Tips & Tricks

• To achieve fluffy buns, make sure the dough rises in a warm place free from drafts.
• Adjust the amount of chili paste according to your spice preference.
• Serve the Yacai Bao with a side of soy sauce or chili oil for dipping.
• Leftover buns can be stored in an airtight container in the refrigerator and reheated by steaming for a few minutes.

Serving advice

Serve the Yacai Bao hot as a main course or as a snack. They are best enjoyed fresh out of the steamer when the buns are soft and the filling is piping hot.

Presentation advice

Arrange the Yacai Bao on a bamboo steamer for an authentic touch. Garnish with a sprinkle of chopped green onions for added freshness and color.