Gua Bao

Method

1. 01

   Knead a smooth bao dough

   Mix flour, yeast, sugar, lukewarm water, and 20 ml oil. Knead 8–10 minutes until the surface is smooth and a stretched edge is elastic rather than ragged.

   

2. 02

   Proof until doubled

   Cover the dough and proof at 26–28°C for 60–75 minutes. It is ready when doubled and a floured fingertip dent returns slowly; move on before the surface collapses.

   

3. 03

   Roll and fold eight buns

   Divide into eight 75 g pieces. Roll each to a 15 × 8 cm oval, brush the upper face with the thinnest film of oil, and fold over a parchment rectangle without pressing the layers together.

   

4. 04

   Proof and steam the folded buns

   Proof the folded buns 25 minutes. Steam over steady medium steam for 10 minutes, turn off the heat, and wait 3 minutes before lifting the lid so the smooth buns do not wrinkle.

   

5. 05

   Blanch and season the pork

   Blanch pork in boiling water for 5 minutes, drain, and rinse. Put it in a clean heavy pot with soy, rice wine, sugar, and 700 ml hot water; bring just to a simmer and skim once.

   

6. 06

   Braise until spoon-tender

   Cover slightly ajar and simmer on low for 90–105 minutes, turning every 25 minutes. Stop when a skewer slides through the lean layer with little resistance and the sauce remains fluid; rest pork in the liquid 15 minutes.

   

7. 07

   Cook the pickled greens

   Squeeze the rinsed mustard greens dry. Cook in 15 ml reserved pork fat or neutral oil over medium heat for 5 minutes, add 5 g sugar and 30 ml braising liquid, and cook until moist but not wet.

   

8. 08

   Fill immediately before serving

   Re-steam buns 3 minutes if cool. Slice pork across the layers, tuck one warm piece into each bun, then add 25 g mustard greens, 10 g peanut sugar, and cilantro. Spoon in no more than 10 ml sauce so the bun stays soft, not soggy.