Big Benny Bao Bun
Fluffy, savory, and packed with juicy pork belly, our Big Benny Bao Buns bring authentic Chinese street food right to your kitchen. Topped with pickled veggies and fresh herbs, each bite is a burst of flavor and texture. Perfect for sharing!
When you think of the perfect bao bun, imagine a soft, pillowy bite that yields to reveal a burst of savory filling inside. That’s exactly what you’ll get with the Big Benny Bao Bun—a heavenly twist on the classic Chinese bao, designed for a hearty, satisfying experience. This recipe’s all about bringing together the best textures and flavors, creating an unforgettably delicious bun that’ll make you wonder why you haven’t been making bao at home all along.
The Big Benny Bao Bun is special. It’s not just any steamed bun; it’s a feast on its own, often packed with ingredients like tender pork belly, hoisin sauce, pickled vegetables, and maybe a hint of spice. It’s the kind of dish that doesn’t just fill you up but hits every craving you didn’t know you had. If you’re ready to make a batch, keep reading because we’re about to dive into every detail, from selecting the best ingredients to perfecting that signature fluffy bao texture.
What is the Big Benny Bao Bun?
The Big Benny Bao Bun is a heartier take on traditional Chinese bao buns, often stuffed with various flavorful fillings that range from classic pork belly to more adventurous combinations like spiced lamb or BBQ chicken. Originating as street food, bao buns are now loved worldwide for their unique steamed bread texture and the endless possibilities of fillings. Big Benny takes it a step further by making the bao bun a filling meal in itself.
Bao buns are traditionally steamed, giving them that distinctive soft and fluffy texture. With Big Benny Bao, there’s a focus on amping up the flavors, bringing a street-food staple into your kitchen with a homestyle touch. It’s perfect for impressing guests or indulging in a treat-yourself meal on a relaxed weekend.
If you’re familiar with flavorful dishes like the Lamb Ragu D'Rose Mary or the rich Pappadeaux Crawfish Etouffee, you’ll find a lot to love here. The Big Benny Bao Bun shares that same intensity of flavor but in a compact, hand-held form.
Ingredients You’ll Need for Big Benny Bao Bun
Let’s go over each ingredient and why it’s essential to achieving the ideal Big Benny Bao Bun.
Bao Bun Dough – For this, you’ll need basic ingredients like all-purpose flour, sugar, yeast, and milk. The balance of sugar and milk in the dough creates that classic slightly sweet, fluffy texture.
Pork Belly or Protein of Choice – Pork belly is the traditional filling for bao buns due to its rich fat content and flavor. However, you can experiment with other proteins like shredded chicken, lamb, or even tofu. I’ve made this with BBQ chicken, and it worked wonders!
Hoisin Sauce – This is the secret ingredient for that signature sweet-savory kick. It’s often used as a glaze on the meat before steaming.
Pickled Vegetables – Carrots and cucumbers, thinly sliced and pickled, add a necessary crunch and tanginess. This contrast with the softness of the bao is simply unbeatable.
Scallions and Cilantro – Fresh herbs bring brightness and a touch of color to every bite. These are optional but highly recommended.
Sesame Seeds – Toasted sesame seeds sprinkled on top give the bao buns a bit of nuttiness and extra visual appeal.
Spices and Seasonings – A pinch of five-spice powder or a dash of Szechuan pepper can bring depth to the filling. If you enjoy a little heat, consider adding a touch of sriracha or chili paste.
If you're curious about experimenting with unique flavors, check out our Blue Jam Garlic Aioli Recipe for an interesting sauce twist that could be used with bao.
Why You’ll Love This Big Benny Bao Bun
These buns are everything you want in comfort food—soft, warm, and packed with bold flavors. The combination of rich meat, tangy pickles, and fresh herbs all wrapped in fluffy bao makes for an addictive bite.
Perfect for Casual Gatherings: The Big Benny Bao Bun is ideal for gatherings because it’s easy to eat and satisfying. Think movie nights, game-day snacks, or even as an appetizer for a family meal.
Regional Relevance: Bao buns, especially filled with pork belly and hoisin, are rooted in Chinese cuisine and have a special place in street food culture. This recipe brings that street food authenticity to your kitchen, where you can experiment with local ingredients or your favorite flavors.
Step-by-Step: Making the Big Benny Bao Bun
Let’s break down the cooking process so you can confidently make these bao buns from scratch.
1. Prepare the Bao Dough
- Mix and Knead: In a large mixing bowl, combine flour, sugar, yeast, and warm milk. Knead until you achieve a smooth, soft dough.
- Rest: Let the dough rest for about 1 hour, or until it doubles in size. This is where the magic of yeast gives you that soft, airy texture.
Tip: Be patient with the dough; letting it rise fully ensures fluffy buns.
2. Prepare the Filling
- Cook the Pork Belly: Slice the pork belly into bite-sized pieces. Season with salt, five-spice powder, and a bit of hoisin sauce. Sear in a hot pan until caramelized.
- Glaze: Brush the cooked pork with more hoisin sauce for a sticky, flavorful glaze. If you’re using a different protein like chicken or tofu, follow the same process.
For an extra flavor boost, check out the Lefrois Sauce Recipe as an alternative glaze or dipping option.
3. Shape and Steam the Bao Buns
- Roll and Fill: Divide the dough into equal portions, roll each into a ball, then flatten. Place a bit of filling in the center and pinch the edges to seal.
- Steam: Arrange the filled buns in a steamer lined with parchment paper, leaving space for them to expand. Steam for 10–12 minutes or until puffy and cooked through.
Tip: Make sure not to overcrowd the steamer, or the buns will stick together.
4. Assemble and Serve
- Add Toppings: Place pickled vegetables, fresh herbs, and sesame seeds on top of each bun.
- Enjoy: Serve the bao buns hot, straight from the steamer, for the best texture.
For a different kind of appetizer with Asian influences, check out the Kenny Hot and Sour Seafood Soup as a pairing option.
Final Tips for the Best Big Benny Bao Buns
- Pick the Right Protein: Pork belly is traditional, but don’t be afraid to use what you have on hand. Tofu, chicken, or beef can be great alternatives.
- Experiment with Pickling: Adjust the sweetness or spiciness of your pickles depending on your taste. A bit of sriracha in the pickling liquid can add heat.
- Serve Fresh: Bao buns are best served right after steaming when they’re warm and soft. If you need to reheat, a quick steam will bring them back to life.
Pairing Suggestions
The Big Benny Bao Bun works well with many side dishes and sauces. If you're a fan of bread and love adding a twist to classic flavors, check out the Tippins Cornbread Recipe for a different flavor profile on your table.
This bao bun recipe is all about creativity and personal taste. Don’t hesitate to put your own twist on it, whether it’s adding a new spice or trying a different pickling recipe. The goal is to enjoy the process and create something delicious that feels special every time you make it.
Big Benny Bao Bun
The Big Benny Bao Bun is a hearty twist on the traditional Chinese bao bun, packed with flavorful pork belly, pickled vegetables, and fresh herbs, all wrapped in a soft, fluffy steamed bun. Perfect for gatherings or a cozy treat, this recipe brings the authentic taste of bao with a touch of homestyle comfort.
Ingredients
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp active dry yeast
- 1 cup warm milk
- 1 lb pork belly, sliced
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1/2 cup pickled carrots, thinly sliced
- 1/2 cup pickled cucumbers, thinly sliced
- 2 tbsp chopped scallions
- 2 tbsp fresh cilantro leaves
- 1 tbsp toasted sesame seeds
Instructions
- In a large bowl, mix flour, sugar, and yeast. Add warm milk and knead until the dough is smooth and soft.
- Cover the dough and let it rise for about 1 hour, or until it has doubled in size.
- While the dough is resting, prepare the pork belly. Season with salt, five-spice powder, and hoisin sauce, then sear in a hot pan until caramelized and tender.
- Divide the risen dough into 12 portions. Roll each into a ball and flatten into a disc. Place a piece of pork in the center, fold, and pinch to seal.
- Line a steamer with parchment paper, place buns in steamer, leaving space between each, and steam for 10-12 minutes until puffy.
- Top each bun with pickled carrots, cucumbers, scallions, cilantro, and sprinkle with sesame seeds. Serve hot and enjoy!
prep time with cook time.
Serves 6 and contains approximately 430 calories per serving.
Chinese, Asian / Main Course, Street Food
Rated 4.8 by 1472 reviewers.
Recipe Tags: Big Benny Bao Bun, bao buns, pork belly bao, Chinese bao, steamed buns, Asian street food, homemade bao recipe, soft bao buns, pickled vegetables bao, hoisin bao
Published by: Show Recipe
