In a microwave-safe container combine sugar and vinegar. Microwave it on full until it boils.
1 dl sugar, 1 dl vinegar
Mix it until all of the sugar is dissolved. Add a pinch of salt.
Slice the cucumber thinly and julienne the carrots.
½ cucumber, 2 carrots, julienned
Then grab two mason jars, and add half of the pickling liquid to each.
Then add the julienned carrots to one jar and the cucumber slices to the other jar.
Close the jars and put them in the fridge until you need them. They’re best after 24 hours, but give them at least one hour.
Marinade the meat
Cube the meat to bite-sized pieces.
Add all the ingredients for the marinade to a small bowl. Mix to combine.
2 tbsp soy sauce, 2 tbsp neutral cooking oil, 1 tsp toasted sesame oil, 1 tbsp oyster sauce, 3 tbsp hoisin sauce, 3 tbsp honey, liquid, 1 tsp chinese five spice, 2 tbsp dark brown sugar, 2.5 cm ginger, finely grated, 2 cloves garlic, crushed
Put the meat in a zip lock bag. Pour the marinade over and massage the pork in the bag until the marinade covers all the meat.
500 g pork, cubed
Put the bag in the fridge for at least an hour, but 24 hours is better.
Make the dough
Choose your bao version: traditional, sourdough discard or gluten free.
To a medium bowl, add all of the dry ingredients. Mix them until they are well distributed.
300 g all-purpose flour, 125 g cornstarch, 25 g sugar, 7 g instant yeast, 10 g baking powder, 5 g salt, 200 g all-purpose flour, 125 g cornstarch, 25 g sugar, 7 g instant yeast, 10 g baking powder, 5 g salt, 170 g cornstarch, 85 g potato starch, 85 g rice flour, 85 g glutinous rice flour, 25 g sugar, 7 g instant yeast, 10 g baking powder, 5 g salt
Then add all of the wet ingredients.
210 g water, tepid, 60 ml neutral cooking oil, 110 g water, tepid, 60 ml neutral cooking oil, 200 g sourdough starter, 210 g water, tepid, 60 ml neutral cooking oil
Mix until the dough comes together. Then move the dough to the kitchen counter.
Traditional/sourdough: Knead the dough until it comes together into a supple, tacky, but not sticky dough.
Gluten-free: Knead until all of the flour has been hydrated.
Move the dough to a proofing container and let it grow to double size.
Prepare fillings
Toast sesame seeds on a warm pan until they are golden and fragrant. Add to a small bowl to cool off.
3 tbsp sesame seeds, toasted
Cut two scallions on the bias and put them in a small bowl.
2 spring onions / scallions
Grab a good handful of coriander leaves or cilantro and put them in a small bowl.
1 handful coriander / cilantro
Cut two chilies finely and add them to a small bowl.
2 chilies, fresh
Put hoisin sauce in a small bowl.
3 tbsp hoisin sauce
Heat a large skillet to medium-high. Pour the entire marinating bag out onto the pan and fry the meat until it's wonderfully caramelized and cooked all the way through.
Put the fried meat aside until you assemble the gua bao. You can leave it on low heat on the stove to serve it warm.
Shape the buns
Shape the dough into a ball. Divide the ball into eight equally sized pieces.
Then shape each piece into a ball (Gluten-free: make a disc).
Prepare a baking sheet and line it with baking paper.
Then take a dough ball, put it on a flattened paper muffin line,r and squeeze it flat.
Oil the top of the dough, put a chopstick in the middle of the dough, and fold it over.
Shape the rest of the dough balls the same way.
Then cover the pan with a clean dish towel and let them rise for 30 minutes.
When the 30 minutes are up, it’s time to steam the buns.
Steam the buns
Put a bit of water at the bottom of a wok. Ensure the water does not hit the bamboo steamer when put inside.
Bring the water to a light simmer, and add the steamer basket to the wok.
Let them steam for 10 to 12 minutes.
Assemble the gua bao
To serve, put all the small bowls and the steamer basket onto the dining table and let everyone assemble their gua bao.
Grab a steamed bun and remove the liner; open the bun carefully.
Add some meat to the bao, then pickled carrots and pickled cucumbers.
Drizzle hoisin sauce on top and add a good sprinkling of toasted sesame seeds.
Then top with some spring onions and some fresh chilies. Enjoy.