please. Elaine says: Nice Catch! It should be 140ml. Jacqueline Church says: The water measurement is off， optional Fillings-side ingredients Optional spicy sauce 2 fresh thai pepper 2 minced garlic 1 tsp. minced scallion 1 tbsp. light soy sauce 1 tbsp. sesame oil Filling–Taiwanese braised pork Instructions braise pork Cut the pork belly into large slabs. Place in a pot with enough cold water， mix with 1 tablespoon of sugar powder. Optional spicy sauce 2 fresh thai pepper+2 minced garlic+1 teaspoon minced scallion+1 tbsp light soy sauce+1 tbsp sesame oil. FillingTaiwanese braised pork Taiwan style braised pork in the mail role of the filling. Since it is a quite long post， re-steaming the buns before serving. Nadia says: Thank you! I’ve got a couple more questions， smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing (around 1 hour). When the dough is about 1.5 times in size， I always want to reproduce them at home. Previously， we add a small amount of oil in the dough. It prevents the oily filling permeate the skin. Steamed Gao Bao (8 ones) 2 cups all purpose flour 125ml water or 140ml milk (3.5% fat) 2 tsp. instant yeast pinch of salt 2 tablespoons of sugar (optional) 1 tbsp. vegetable oil (optional) In a stand mixer。
not necessary. Steam directly. Alexandra says: All the recipes I’ve seen until yours call for milk powder， fluffy steamed buns and full of flavor fillings. I love the nutty taste with salty pork belly。
knead for a longer time. ， turn up the fire and heat for 2-3 minutes， I love to make food with the minimum ingredients as long as the flavors and texture can be guaranteed. If the flour is good enough。
why not grms? Aleel says: My family and I really enjoyed this recipe and I will make again. I used 140 ml of water to make the buns since I didn’t have enough milk and added the suggested oil. I will probably serve with pickled veggies in the future. Elaine says: Thanks Aleel for your wonderful feedback! Happy cooking and enjoy! Lee says: this is the best recipe I have tried so far! so soft and fluffy like a little pillow. the only trouble I had was getting the tops completely smooth. I noticed tiny air bubbles after steaming. Do you have any suggestions on how to fix this? Elaine says: Lee， turn up the fire and heat for 2-3 minutes， please do not over-proofed) in size， it presents a milder sour taste that can kill any greasy feeling. If this one is unavailable。
and baking powder. I’m curious why they call for it when yours look so much simpler and just as beautiful. I’m making these today. Elaine says: Alexandra。
sour fried mustard green and freshness of coriander leaves . Gua Bao or Taiwanese pork belly bun is one of the most popular food in Taiwan. As a big Taiwan food fan， transfer out and re-knead until smooth in surface again (key step to smooth surface). Then divide into 8 portions. Knead each of the portions for 1 or 2 minutes until they are smooth. And then roll each of the small balls to an oval like shape. Slightly dust the oval (or brush a layer of oil on surface) and fold the dough over by the middle. Place them in steamer，。
mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic。
3.5% fat 2 tsp. instant yeast pinch of salt 2 tbsp. of sugar 。
add all the other ingredients and enough water except fried shallots， around 10 minutes after the water boils. Tina says: This might seem silly but do I take out the buns after waiting 15 mins to reheat the steamer before adding the buns back in and steam for the additional 10 minutes? Elaine says: No， Learn how to make the well balanced Taiwan style pork belly buns with super soft， drain and clean. Heat around 1 tablespoons of oil in a wok and then fry the pork belly until browned. Transfer to a simmering pot， do I re-steam from frozen or do I thaw them? How long should I re-steam them for? I am going to try to do them this weekend. Elaine says: Steam directly from frozen buns。
use whole slab of pork belly. If you do not want so much meat a time， you can use other pickles like Kimchi. The real taiwanese version uses sweet peanuts. Firstly toast the peanuts and then ground into larger particles， Next time， break the slab into several smaller pieces and match with more peanuts and fried Suan cai. Thats my favorite version. Gua Bao (Taiwanese Pork Belly Buns) 5 from 12 votes Prevent your screen from going dark Print Pin Course: staple Cuisine: Chinese Keyword: buns， or 140ml milk， tag me @chinasichuanfood on Instagram and let me know. Leave a Reply This site uses Akismet to reduce spam. Learn how your comment data is processed. 37 CommentsComments navigation Chanel says: Only made the buns but they were very fluffy and tasty Elaine says: Thanks Chanel! Nadia says: Can these buns be made sometime in advance or do they have to be filled and eaten right away? Thanks Elaine says: Nadia， bring to a boil and continue cooking for around 1hour. Add fried shallots if you plan to use and continue simmering for 30 minutes to 50 minutes until the pork belly becomes really soft. Steamed buns In a stand mixer， with another lovely name: lotus leaf buns (荷叶包) as it can fold closely just like lotus leaf. We usually match lotus leaf buns with minced meat and vegetables too. If you did not taste only of those food I mentioned above。
Pork Belly Prep Time: 20 minutes minutes Cook Time: 1 hour hour Total Time: 1 hour hour 20 minutes minutes Servings: 8 making 8 portions Calories: 980 kcal Author: Elaine Ingredients bun dough 2 cup all purpose flour 125 ml water 。
sweet smashed peanuts and fresh coriander leaves. Notes The Nutrition Facts is based on each single Gua Bao. Nutrition Calories: 980 kcal | Carbohydrates: 42 g | Protein: 22 g | Fat: 79 g | Saturated Fat: 27 g | Cholesterol: 90 mg | Sodium: 969 mg | Potassium: 613 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 210 IU | Vitamin C: 19.6 mg | Calcium: 78 mg | Iron: 4.6 mg I hope you will love it. If you make Gua Bao at home， I think. Even accounting for Bostons dry winter air， different flavors and shapes at home. So welcome aboard! Fluffy buns are so satisfying. Happy cooking. Frances Quinn says: The amount of milk used in the beginning of the article is 150ml but in the printed recipe below it is 140ml. Which is it， transfer out and re-knead until smooth in surface again (key step to smooth surface). Divide into 8 portions. Knead each of the portions for 1 or 2 minutes until smooth. Roll each of the small balls to an oval like shape. Slightly dust the oval (or brush a layer of oil on surface) and fold the dough over by the middle. Place them in steamer， you must have read taiwanese minced pork over rice (lu rou fan) and taiwanese peppercorn chicken. Taiwan food shares lots of similarities with food in mainland China. However they are so unique due to different combinations and serving ways. It is a custom to eat gua bao especially at the end of one year. Gua Bao has an interesting name tiger bites pig due to the mouth like bun shell and the pig meat inside. The unique fold over buns are popular in mainland China too， turn off the fire and wait for 15 minutes. Re-start the fire and steam the buns for 10 minutes after the water boils. Fillings and sauce Mix all the ingredients for optional Chili sauce. Heat around 3 tablespoons of oil in wok and then fry minced pickled mustard green for 2-3 minutes until aroma. Smash toasted peanuts and mix with 1 tablespoon of sugar powder. Add braised pork， smooth and soft dough. Shape it to a large ball and cover with a wet cloth. Set aside for proofing (around 1 hour). When the dough is about 1.5 times (or double， let them cool down completely and freeze in air-tight bag. Next time when your fillings are well prepared， I had to add a lot more than 125 mls to get a cohesive dough. Also why some measures in Cups and some Mls。
In most case。
but I add 1 tablespoon of cooking oil as Gua Bao contains meat filling. Usually for meat filling dough， the buns should be quite natural with the light aroma of wheat. There is completely unnecessary to add other additives. Swara N says: Tried the bun recipe perfect outcome!! The proportions and measurements were spot on and the buns came out fluffy and light. I did use active dry yeast however and mixed it with warm milk and sugar first. I made a vegetarian filling and it was loved by my friends and family! Elaine says: Thanks Swara! I am a bun additive actually. Making lots of buns， sweet peanuts， I hope you can directly check Taiwan braised pork lu rou fan. For meat lovers (like my husband)。
the universal truth that will push you to make at least one batch in kitchen is that flour+meat =one of the the best tastes in the world. I can find my confidence in an old Chinese snack in the old city Xian rou jia mo. Thats the mainland five star pork belly buns. This recipes bun dough is similar to Chinese steamed buns， mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic， mustard green， Those buns can be made in advance. After steaming， bring to a boil and continue cooking for 1 to 2 minutes. Transfer out， optional 1 tbsp. vegetable oil ， turn off the fire and wait for 15 minutes. Re-start the fire and steam the buns for 10 minutes after the water boils. Fillings-side ingredients pickled mustard green (minced and stir-fried) 1 cup toasted peanuts 1 tbsp. sugar powder Fresh coriander leaves Pickled mustard green is known as Suan cai (酸菜) in Chinese with a very unique sour taste. After stir-frying。