Delicious steamed buns filled with sticky pork and fresh vegetables, garnished with toasted sesame seeds and coriander.
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Divide the dough into small balls. On a floured surface, roll out each ball of dough into oval shapes, about 5mm thick. Brush the top with a little oil and fold the bun over. Cover your buns and set aside to rise for about 30 minutes.
Place the pork strips into a mixing bowl & add the oyster sauce, light and dark soy sauce, hoisin sauce, palm sugar, Shaoxing wine, ginger, garlic, and chilli. Mix well until all the pork is coated with thr sauce. Heat a griddle pan to smoking bot, then add a little sesame oil. Add a small batch of pork strips and cook on high heat until browned and cooked through. Repeat until all thr pork is cooked.
Simmer until the sauce has thickened & coating the pork.
Add the apple cider vinegar, the rest of the water, white sugar, and salt to a small saucepan. Bring to a boil, then remove from heat. Place the carrots in a medium bowl and cover with the hot apple cider vinegar solution. Cover with a lid or cling wrap to create a quick pickle. Let the carrots pickle in the solution for 10 minutes, then strain. Add the shredded red cabbage, pak choi, and spring onions to the pickled carrots and refrigerate until cold. Season with a little salt and pepper, then mix well.
Bring a pot with water to boil, place a bamboo steamer on top. Brush the steamer with a little oil and place 2-4 bao buns into the steamer (depending on the size). Cover and steam until cooked and puffy.
Heat a small pan to medium heat, then dry toast the sesame seeds until golden brown, then set aside.
Once all the buns are steamed, fill them with the sticky pork and then the vegetables. Garnish with toasted sesame seeds.
Ensure the dough is well-risen before steaming to get fluffy buns.
Use a bamboo steamer for the best results when steaming the buns.
How do I store leftover Gua Bao with sticky pork?
To store leftover Gua Bao, place the steamed buns and filling in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing the buns separately from the filling. Reheat the buns by steaming them again for a few minutes until warm.
What are some dietary substitutions I can make for Gua Bao?
If you're looking for dietary substitutions for Gua Bao, you can use tofu or tempeh instead of pork for a vegetarian or vegan option. For gluten-free diets, substitute the soy sauce with tamari and use gluten-free buns. You can also replace palm sugar with coconut sugar or a sweetener of your choice.
What can I pair with Gua Bao for a complete meal?
Gua Bao pairs wonderfully with a side of pickled vegetables, Asian slaw, or a light soup like miso. You can also serve it with a refreshing cucumber salad or steamed edamame for a balanced meal.
How do I ensure my Gua Bao buns are fluffy and soft?
To ensure your Gua Bao buns are fluffy and soft, make sure to let the dough rise properly before steaming. Also, avoid overcrowding the steamer to allow steam to circulate freely. Steaming for the right amount of time is crucial; typically, 10-15 minutes should suffice depending on the size of the buns.
Can I make Gua Bao ahead of time and reheat them later?
Yes, you can make Gua Bao ahead of time. Prepare the buns and filling, then store them separately in the refrigerator. When you're ready to serve, simply reheat the buns in a steamer for a few minutes and warm the filling in a pan before assembling.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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