‘Ulu Bao Buns
Jul 03, 2024
Savory ʻUlu Bao Buns
Jace Lee, Julia Campos, Shen Shen, Zen Sugata
4
15 minutes
1 hour
200
Chinese
Combine Hawaiʻi-grown ʻUlu Flour with traditional Chinese street food with these easy-to-make savory bao buns! Recipe developed by students from the University of Hawaiʻi Manoa Experimental Foods Class (Spring 2024).
Ingredients
Dough
- 70 grams ʻUlu Flour
- 30 grams All-purpose Flour
- 15 grams Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Dry Active Yeast
- 1 teaspoon Vegetable Oil
- 50-100g Lukewarm Water (as needed)
- 1⁄4 teaspoon Xanthan Gum (optional)
Filling
- 75 grams Ground Pork
- 15 grams Shiitake Mushroom
- 15 grams Bamboo Shoots
- 10 grams Spring Onion
- 4 grams Chinese Style Stock Paste
- 7 grams Soy Sauce
- 3 grams Sesame Oil
- 1 pinch Pepper
Cooking Materials
- Parchment Paper
- Colander
Directions
- Mince the vegetable ingredients (Shiitake Mushroom, Bamboo Shoots, Spring Onion) and set aside.
- If you have a scale, place a bowl on the scale and measure all the dough ingredients. Otherwise, measure ingredients with a measuring cup.
- Mix 70 grams ʻUlu Flour and 30 grams All-purpose Flour
- Gradually add 85g of lukewarm water to flour mix while kneading until lumps disappear. Add more water if needed. Let the dough rest for 15 minutes
- While waiting for dough, start making the filling. In a bowl, mix all filling ingredients including the minced vegetables
- Divide the dough into four (or however many buns you’re making) evenly sized portions and let rest for another 15 minutes.
- Flatten each portioned dough with a rolling pin. Ensure the dough is flat and evenly distributed
- Place the filling on top of the dough and wrap it. Begin by pulling one side towards the center and then attach all the other sides in a circular motion
- After wrapping, steam the bun using parchment paper and a colander for 15 minutes, cool, and enjoy!
