‘Ulu Bao Buns
Jul 03, 2024
Savory ʻUlu Bao Buns
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
blank
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)
blank
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
blank
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!
