Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Taiwan! Gua Bao, the legendary Taiwanese steamed buns, are not just a dish—they're an experience that combines melt-in-your-mouth braised pork, pillowy soft steamed dough, and a symphony of tangy and fresh toppings. Whether you're a food adventurer or a home cook looking to impress, these irresistible buns will elevate your cooking game and make you feel like a street food master in your very own kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Taiwanese
Serves: 8 buns
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 1/2 cup warm water
- 1 lb pork belly
- 1/4 cup soy sauce
- 2 tbsp rice wine
- Pickled mustard greens for topping
- Coriander for garnish
Instructions
- Prepare the pork belly by trimming excess fat and cutting into 1-inch thick slices. Marinate the pork in a mixture of soy sauce and rice wine for at least 1 hour, preferably overnight in the refrigerator.
- For the bun dough, mix flour, instant yeast, and sugar in a large mixing bowl. Gradually add warm water and knead into a smooth, elastic dough. Cover and let rest in a warm place for about 1 hour until the dough doubles in size.
- While the dough is rising, braise the pork belly in a covered pot with the marinade. Simmer on low heat for approximately 45-60 minutes until the meat is tender and can be easily pulled apart.
- After the dough has risen, punch it down and divide into 8 equal portions. Roll each portion into an oval shape, then fold in half and let rest for another 15 minutes.
- Steam the buns in a bamboo steamer lined with parchment paper for 10-12 minutes until they become puffy and soft.
- Slice the braised pork belly into thin pieces. Prepare pickled mustard greens and fresh coriander for topping.
- To assemble, open the steamed bun, place a slice of pork belly, add pickled mustard greens, and garnish with fresh coriander.
- Serve immediately while the buns are warm and soft, enjoying the rich flavors of this traditional Taiwanese street food.
Tips
- Patience is key when making the dough: Allow sufficient time for rising to ensure soft, fluffy buns.
- For the most tender pork belly, marinate overnight and braise slowly to develop rich, deep flavors.
- Use a bamboo steamer if possible for authentic texture and traditional cooking method.
- Ensure your water is warm (not hot) when activating the yeast to prevent killing the cultures.
- Don't overcrowd the steamer - give each bun enough space to expand and become puffy.
- Fresh ingredients like coriander and pickled mustard greens are crucial for authentic flavor, so don't skip them!
- Serve immediately after assembling to enjoy the buns at their peak texture and temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 54g
Protein: 23g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 60mg
