Big Pork Baos (大肉包)


I like to serve these for lunch as they are filling and delicious. Each of us will have 2-3 baos to feel satisfied. We fill with lots of vegetables as a matter of preference so you can adjust this. And hard boil eggs is a must for us too.



Recipe (makes 10)


  • 125g water
  • 1 tsp yeast
  • 30g sugar
  • 250 g plain flour (can replace with cake flour up to 50g)
  • 1 tsp baking powder
  • 15g cooking oil.

Filling ( there will be leftovers which you can steam to eat on its own) (adapted from Linda Ang)

  • 250g mince meat
  • 1/2 tsp salt
  • 3 tsp sugar
  • 1 tsp dark sauce
  • 1 tbsp soya sauce
  • 2 tbsp oyster sauce
  • 1.5 tbsp Chinese wine
  • 2 tbsp sesame oil
  • White pepper to taste
  • 2 tbsp corn starch
  • 4 tbsp water
  • 80g to 120g chopped vegetables ( A big stalk of ku chye, mixed with scallions and coriander)
  • Thumb-size grated ginger
  • 10 slices of hard-boil egg


1. Prepare the filling first. Add meat and all marinates and grated ginger into a mixing bowl. Using a pair of chopsticks, mix really well by going round and round until all liquids are absorbed. There should be gluten strands formed.

2. Then add in the vegetables and mix. You can microwave a small portion to taste it. Set aside.

3.Mix all the bao ingredients in a stand mixer and knead at low speed for 8-10 min. Do not exceed this time.

4. Shape the dough round.

5. Place dough onto counter top. Make a hole in the middle, cut and roll long.

6. Divide into small doughs of about 40-42g. Hand knead thoroughly to degas more and roll them round. Cover these small doughs with clingwrap or cloth.

7. Take 1 dough and roll out, make sure edges are flat.

8. Dust the outer side lightly with flour. This helps to retain the folds after steaming. Place ingredients on the inner side (about 30-35g meat and 1/4 hard-boil egg).

9. Pleat to close.

10. Repeat for the rest of doughs. Proof for 20 min in a covered wok.

11. Steam for 20 min. Keep covered for another 5 min. Then serve hot.


10 Comments Add yours

  1. Wendy says:

    Hi I tried making these big pork buns this morning, can you please advise why my buns turned very flat after they were steamed and cooled? Taste wise is good. Thank you for sharing your recipe.


    1. oladybakes says:

      Don’t understand what it means to be very flat. But maybe yeast was not active or it was not well kneaded. I have cooled have fridge before, which I will steam again before eating and they tasted well.



    Hello can I check whether I can replace plain flour with bao flour?


    1. oladybakes says:

      Yes can. I heard bao will be whiter.


  3. GP Tan says:

    Hi, can the baos be frozen to consume later? If yes, should freeze before or after steaming? Can keep frozen for how long? Thanks?


    1. oladybakes says:

      Yes freeze after steaming. I’m not sure how Long they can be kept.


  4. GP Tan says:

    After the dough is formed, do we need to proof it to double size before making the bao? in the above description only need to proof 20mins in wok. Pls confirm. Thank you!


    1. oladybakes says:

      No need double in size. Yes proof for 20 min in wok.


  5. CSoon says:

    Hi, any different if hand knead the bao dough?


    1. oladybakes says:

      No difference, can hand knead.


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