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Steamed Meat Buns (Pao)
Soft, fluffy steamed buns with a juicy, savory pork filling. The dough is quick to rise and the filling stays moist thanks to added broth. Perfect for breakfast, snack, or a portable meal.
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Cost Breakdown
Critical Success Points
- • Allow the dough to double in volume during the first proof (40 min).
- • Mix the filling until it becomes sticky and holds together.
- • Seal the filling completely with pleats to prevent leakage.
- • Start steaming with cold water and keep the lid on for the full cooking time.
- • Do not lift the lid during the 10‑minute post‑steam cooling period.
Safety Warnings
- • Steam is extremely hot; handle the steamer basket with oven mitts.
- • Do not touch the hot pot or lid during cooking.
- • When toasting Sichuan pepper, keep the heat low to avoid burning.
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