OniGiri
patreon
July Recipe #1: Gua Bao โ๏ธ๐๐ฎ
🕑 Added 2025-07-30 03:00:04 +0000 UTCCheck out the stream where I made this recipe!
------------------------------------------------------
PART 1: Clam Shell Buns
โญ Ingredients
150g flour
20g wheat starch
30g icing sugar
1/4 tsp baking powder
1/4 tsp yeast
95ml water
20ml neutral oil (+ extra for brushing)
Combine all the dry ingredients in a mixing bowl and mix well.
Add in water and knead until shaggy dough forms.
Add in oil and knead again until smooth dough forms.
Cover and proof in a warm place until double in size.
Deflate proofed dough on a work surface, and divide into 6 even pieces (or however many you want depending on size).
Gently roll each piece into a ball, set aside covered so they don't dry out as you're working on each piece.
Take a piece of divided dough, flatten slightly.
Using a rolling pin, roll dough from the middle up, and from the middle down, to make a long oval.
Brush surface with neutral oil, fold in half widthwise like a clam shell.
Use a rolling pin to gently press the folds together to seal the shape.
Place on a small piece of parchment paper, and place into steamer basket.
Repeat the steps for each divided piece, and have all of them in the steamer basket.
Put steamer basket with lid on, over room temp water.
Turn heat on medium, and steam buns for 15 min.
Once timer is done, do NOT open the lid, let the buns sit as-is in steamer for another 10 min.
Enjoy however you like, or with braised gua bao pork!
PART 2: Braised Pork
โญ Ingredients
1 strip pork belly
1 onion, diced
Garlic, minced
2 tsp ground ginger
2 star anise
1 tsp 5 spice powder
White pepper to taste
1 cinnamon stick
1 bay leaf
Splash of cooking wine
1 tsp sugar
1 tbsp soy sauce, or to taste
2 tsp dark soy sauce
Water to cover contents
Optional:
Peeled boiled eggs
Tofu
Napa cabbage
Trim some extra fat off of the pork belly, set aside the rest of the meat.
In a large pot, render the fat out of the pork fat piece, remove the rendered meat and toss away.
Saute onion, garlic and ginger until translucent.
If not enough lard was rendered out, can add in a bit more cooking oil.
Add in the spices and saute together for another few minutes until aromatic.
Add in the pork and the rest of the ingredients, mix evenly.
Let simmer with lid covered for 1 hr, or until pork is tender.
Flip the pork around halfway to ensure even braising.
Add in more water if most of the water has steamed away during the braising process.
Once tender, remove pork, and slice into 1 cm thick pieces.
Take a bun, open in half, stuff with pork, some roasted chopped peanuts, cucumber, pickled mustard greens, etc. and enjoy hot!
