Kimchi Pork Bao Buns

The Bao Dough

500g medium-gluten flour (or plain flour)

7g instant dried yeast

1 teaspoon baking powder

50g caster sugar

275ml warm water (approximately)

1 tablespoon vegetable oil, plus extra for greasing

For the Filling

400g pork neck or pork shoulder steaks, cut into small dice

150g kimchi, finely chopped

50g dried glass noodles (mung bean vermicelli), soaked and roughly chopped

4 shallots, cut into wedges

20g fresh ginger, roughly chopped and lightly crushed

3 garlic cloves, lightly crushed

3 spring onions, finely sliced (white and green parts separated)

2 tablespoons vegetable oil

The Sauce

1 tablespoon kimchi juice

1 tablespoon light soy sauce

½ tablespoon gochujang

½ tablespoon dark soy sauce

½ teaspoon Korean chilli flakes (gochugaru)

½ teaspoon sesame oil

PREPARATION

1. In a large bowl, combine the flour, yeast, baking powder and sugar. Gradually add the warm water, mixing until a soft dough forms. Add the vegetable oil and knead for 2–3 minutes, until smooth and elastic. Lightly oil the dough, cover and leave to prove in a warm place for 1–1½ hours, or until doubled in size.

2. While the dough proves, soak the glass noodles according to the packet instructions, then drain and roughly chop them.

3. Finely chop the kimchi, lightly crush the ginger and garlic, slice the spring onions and dice the pork into small bite-sized pieces.

4. Mix together the kimchi juice, light soy sauce, gochujang, dark soy sauce, Korean chilli flakes and sesame oil.

COOKING

5. Heat a wok over a high heat and add the vegetable oil.

6. Stir-fry the ginger, garlic and the white parts of the spring onions until fragrant.

7. Add the pork and sear until lightly browned.

8. Stir in the chopped kimchi and glass noodles.

9. Pour in the prepared sauce and cook over a high heat until it reduces and coats the pork, with no excess liquid remaining. Fold through the remaining spring onion greens, then spread the filling onto a tray and allow it to cool completely. 

10. Divide the proved dough into 10–12 equal portions. Shape each into a ball, then roll into circles about 10–12cm wide, leaving the centre slightly thicker than the edges.

11. Place about 1 tablespoon of cooled filling into the centre of each wrapper. Gather the edges together, pinch firmly to seal and shape into smooth buns.

12. Place each bun onto a small square of baking paper and steam for 8 minutes until puffed and fluffy. Serve immediately.

School of Wok Tips

 Keep the dough slightly on the soft side—it produces lighter, fluffier bao after steaming.

 Allow the filling to cool completely before assembling the buns to prevent the dough from becoming soggy.

 Cook the filling until the sauce has completely coated the pork with no liquid left in the wok.

 Steam extra buns, cool them completely and freeze them. Re-steam from frozen for 4–5 minutes for an easy snack.

FAQs

Can I use pork mince instead of pork shoulder?

Yes. Pork mince is a convenient alternative and cooks even more quickly, although diced pork shoulder or neck provides a meatier texture.

Can I make these vegetarian?

Absolutely. Replace the pork with finely chopped mushrooms, crumbled firm tofu or a plant-based mince, using the same seasoning.

Can I make the dough ahead of time?

Yes. After the first prove, you can refrigerate the dough overnight. Bring it back to room temperature before shaping and steaming the buns.