Chinese Steamed Buns Where To Buy

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Chinese Steamed Buns

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

Most helpful critical review

Because I was making this recipe for the first time and didn’t want to wind up with an excessive amount of rolls if I didn’t enjoy them, I scaled it down to make 6 rolls instead of 24. While I’m not sure if this was due to the fact that I used allrecipes.com or the recipe itself, I found that I needed to add a LOT more flour than the recipe asked for in order to avoid turning the dough into a watery mush, which threw off the balance of the yeast, baking soda, and sugar. I basically ended up with chewy dinner rolls as a result of my efforts.

  • There are 111 5star ratings, 57 4star ratings, 11 3star ratings, 7 2- and 1-star ratings, and 4 1-star ratings.

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

When you’re ready to consume them, simply place them in the refrigerator to defrost for at least overnight before steaming them for 10-15 minutes.

DO NOT allow the buns to come into contact with the water.

I stuffed it with red bean paste, similar to what I used to eat at home in Singapore, and it turned out to be far better than I remembered.

I made sure to follow the instructions to the letter.

However, measurements taken in cups are seldom very exact in any case.

Because I didn’t have a bamboo steamer (although it would have been better in a bamboo steamer because of the scent from the bamboo), I used Alton Brown’s excellent suggestion of putting holes in my disposable pie plate and placed it on top of a metal cookie cutter in a wok to steam the vegetables.

  • At the very least, it isn’t enough to disturb me.
  • Overall, we are quite pleased with it.
  • Thank you so much for taking the time to share.
  • All of the ones I’ve tried have failed to deliver the same level of flavor and light texture as this one.
  • The dough is quite sticky.
  • Due of the extended rise time, I added 1/2 tablespoon of baking soda to the dough to mitigate the “sour” taste that resulted.
  • This allowed the dough to quadruple in size in little over an hour and a half (instead of 3.) I packed my buns with a meat/veggie combination and let the buns rise for a further 25 minutes before steaming them in a big steamer.

I think I ate four buns in a single sitting.

These buns didn’t turn out to be particularly white (like in stores.) But it was simply handmade buns, so it didn’t bother me at all!

Also, add little baking powder to your dough to make it more rise.

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

  • The suggestions made by user Mukinsvivi ROCK made it possible for me to make steamed buns that were really delicious.
  • You can punch it down in the manner specified in the directions.
  • Obviously, I didn’t use the whole 3/4 cup, but I came very close.
  • In order to prevent me from overdoing it, the extra flour was introduced gradually.
  • As a result, my buns turned out very white.
  • My steamed buns turned out to be rather huge, yielding around 12.
  • Because my steaming pot is tiny, it took a long time to steam all of the buns, which were a little reluctant to cling on the steaming plate.

This allows the bottoms of the buns to dry thoroughly.

When I make these again, I might try stuffing them with fruit, just to see how they turn out.

They have a slight chewy texture and are quite light, almost “airy.” I used half of the dough to make 12 buns (as directed by the recipe), and the other half was used to make 6 medium-sized buns (see photo).

The little buns were more difficult to fill with meat filling and were far too fragile to handle.

When assembling the buns, keep in mind that the sides should be thinner than the middle.

I will continue to search for the “ideal” bun recipe, but I will have this one on hand as well.

If you make more than you intend to consume and store it in the refrigerator, remember that when food is not fresh, it becomes unpalatable.

Whether it was the fault of allrecipes.com or the recipe itself, I found that I needed to add far more flour than the recipe asked for in order to avoid turning the mixture into a watery mush.

I basically ended up with chewy dinner rolls as a result of my efforts.

Steamed bao buns

  • 525g plain flour, with a little more for dusting
  • 525g butter
  • 12-tablespoon caster sugar, plus a pinch
  • 1 teaspoon quick-action dry yeast
  • 50mL milk, 1 tablespoon sunflower oil, plus additional for brushing on top and rubbing on the bottom of the bowl
  • 1 tablespoon white vinegar
  • 1 teaspoon baking powder

Method

  • STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
  • STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
  • SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and let aside to rest for 2-3 minutes
  • Then, one by one, using a rolling pin, flatten out each ball into an oval form that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size
  • STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.
RECIPE TIPS

Up to the conclusion of step 3, the dough may be readily prepared in a mixer fitted with a dough hook.

FREEZING THE BUNS

The buns can be frozen once they have been cooked. Simply reheat in a steamer once it has been defrosted.

Goes well with

Recipe adapted from the February 2015 issue of Good Food magazine.

Where to Find Steamed Buns or “Bao” in Buffalo

Dobutsu provided the photograph. When I bit into the pillowy soft, warm white bun, which was loaded with flavorful pork, I was overcome with an unexpected sense of joy. It was the first time I had ever tasted steamed buns in my life, and it was delicious. I had the experience at Home Taste restaurant, a small hole in the wall in Kenmore that served wonderful Chinese food. The bun appeared to be the Chinese counterpart of a hamburger in the United States. It contained both the bread and the meat components.

  • It had been cooked to the right tenderness, and the warm bread had completely encircled the flavor-filled meat that was hidden inside.
  • This is a staple cuisine in northern China, and it is quite tasty.
  • This all-in-one supper is perfect for sharing with friends or devouring by yourself if you’re feeling particularly peckish.
  • In the years since, I’ve been to Home Taste several times for their enormous pork steamed buns (as well as their delectable dumplings!) Despite this, Home Taste is far from the only location in the Queen City where you can get your hands on the steamy, bready bliss that is steamed buns.
Did we miss one? Did one of these places close? Send us a note!

More information is available at 3106 Delaware Ave., Kenmore (716-322-0088). Steamed buns are available from Home Taste in a variety of flavors. The first dish on the menu is the most traditional, consisting of minced pig filling and mashed potatoes. You may also have it with minced veggies if you choose. Remember that the buns are enormous, and an order of four might easily be shared among a group of people, especially if additional food is being ordered as well as the buns.

2.Dobutsu

More information can be obtained at 500 Seneca St., Suite 119, Buffalo (716-322-6004). Steamed buns are available on Dobutsu’s “Snacks” section of the menu, with a range of options available depending on the day of the week. They are priced on a daily basis.

3.007 Chinese Food

Information: 25 Grant St., Buffalo (in the West Side Bazaar)/716-464-6389/Additional Information This husband and woman pair operate a small café within the West Side Bazaar, where they serve steamed buns and other items. They sell buns that are filled with pork as well as buns that are loaded with veggies.

4.SATO Brewpub

More information is available at 110 Pearl St., Buffalo (716-248-1436).

The small plates menu at SATO Brewpub includes a stout-braid BBQ, pork, cucumber, and kimchi steamed bun ($3.5), among other items.

5.Falley Allen

For further information, call (716-464-3903) or visit 204 Allen St. in Buffalo. Falley Allen adds a crunchy texture to the conventional steamed bun, giving it a unique flavor. Crispy bao buns with kimchi, siracha mayo, pickled jalapenos, and cilantro are available, as is a selection of pickled veggies to accompany them. The short ribs or salt and pepper shrimp are two options for this dish. ADVERTISEMENT

See also:  Where To Buy New England Hot Dog Buns

6.Pho Lantern Restaurant

More Information: 837 Niagara St Buffalo, NY 14213/ 716-240-9680 /Additional Information Add a side order of buns to any meal to make it more complete.

7.Tasty Time Café

More Information: 3143 W State St, Olean, NY 14760 / 716-379-8476 / More Information It may be well-known for its frozen yogurt, but don’t be fooled by its appearance. They also have steamed buns and poke bowls to choose from!

Did we miss one? Did one of these places close? Send us a note!

This item was initially published in 2019 and has been modified to reflect current information.

More FoodDrink Guides

A bowl of steaming Chinese steamed buns is the stuff of dreams. You can stuff them with anything you like, from char siuor (Chinese Roast Pork) to veggies sautéed in hoisin sauce. They are light and fluffy, and they are wonderful. Steamed buns, such as the Char Siu Bao, are commonly served as dim sum and with tea for breakfast or brunch in China, where they are popular. I like providing them with service at all hours of the day.

What are steam buns called in Chinese?

Buns with filling that is inserted before baking are known as baoziorbao, similar to Char Siu Bao. Aremantou are unfilled buns. However, while this recipe is for mantou, the dough recipe for bao is the same. Making bao is as simple as adding the filling to the uncooked dough, wrapping the dough over the filling and sealing it, and then baking the buns in the same manner that you would bake the empty ones. Only a handful of ingredients are needed for this straightforward recipe: all-purpose flour, yeast, baking powder, vegetable oil, salt, and water.

Taste and texture are varied in each version.

To prepare the dough for my Chinese steamed buns, I use a stand mixer, but you can also use a hand-held electric mixer or even mix by hand if you prefer.

How to make Chinese steamed bunsstep-by-step

  1. Combine the yeast, warm water, and a pinch of sugar in a mixing bowl. Allow this mixture to sit for approximately 10 minutes, or until it becomes frothy. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, and sugar until well combined. In a separate bowl, whisk together the oil and the yeast mixture. Add the yeast mixture to the flour mixer while the mixer is still running, and mix until the dough comes together in a sticky ball of dough. The dough should be mixed/kneaded in the stand mixer for approximately 3 minutes if using a stand mixer. Transfer the dough to a lightly floured work surface and knead it for 3 to 5 minutes, or until it is lovely and smooth (this will take less time if you used a stand mixer, and more time if you didn’t)
  2. To make the dough ball, place it in a big, lightly oiled bowl, cover with plastic wrap or a clean dishtowel, and put it in a warm position (such as the kitchen countertop) to rise until doubled in size, 1 to 2 hours (the amount of time will vary on how warm or chilly your kitchen is). In a warmer atmosphere, the dough will rise more quickly.) You may bake the dough with only the light on in the oven if your kitchen is a little chilly at the moment. This will result in a warmer, draft-free environment for the dough to rise in throughout the rising process. Immediately after the dough has doubled in size, divide it in half. Using your hands, roll each part into a log approximately 8 inches long and 2 inches wide. Cut each log into eight pieces of equal size. Each component should be rolled into a ball. Roll each dough ball into a flat round approximately 4 inches in diameter on a lightly floured work surface, using a rolling pin to prevent sticking. You may steam the buns without filling them by folding each circle in half and placing it on a piece of parchment paper. Before steaming the buns, if you want to stuff them, pour a heaping spoonful of filling on top of each dough circle, draw the edges up around the filling and pinch the dough tight, then twist to seal it. Place the filled buns on squares of parchment paper with the twisted side facing up
  3. Allow the buns to rise for approximately 30 minutes after covering them. In a bamboo steamer basket, placed over boiling water, place the buns, still on their parchment squares, in a single layer. Steam the buns for 10 to 12 minutes, or until they puff up.

Tips for making perfect steamed buns

  1. Either active dry yeast or quick yeast can be used in this recipe. Personally, I’ve used both and honestly, I can’t tell the difference between the two. Warm, not boiling, water should be used to dissolve the yeast. The water should be warm to the touch—approximately 110 degrees Fahrenheit. If the temperature is significantly lower than that, the yeast will not be able to activate, and the dough will not rise correctly. If the temperature is far higher than that, the yeast may be killed and the dough will not rise. The dough should be rather moist and sticky when finished. It will have a sticky sensation about it, rather than being dry. During the kneading process, take cautious not to overwork the dough. Ideally, you’ll use just enough to prevent the dough from clinging to the work surface or your hands, but you’ll want the dough to retain its sticky texture. Don’t forget to include the sugar. The finished buns do not taste very sweet, but the sugar aids in the formation of gluten, which is what gives your buns their characteristically high rise in the first place. It’s important to allow your dough to rise twice: first immediately after combining and kneading, and again after you’ve shaped or filled your buns. Do not allow the dough to ferment for an excessive amount of time. During the first rise, you want the dough to have doubled in volume. This should take between one and two hours. Move on to the following phase once the plant has grown by a factor of two. If you are unable to complete the following step immediately, wrap the dough in plastic wrap and place it in the refrigerator until you have the opportunity to complete the recipe. The fermentation process is halted by refrigeration. Allow the dough to come up to room temperature before proceeding with the recipe. You may either eat the buns right away or keep them for later. Allowing the buns to cool to room temperature before wrapping them in plastic wrap will help you save money. In the refrigerator, they will keep for up to 3 days, and in the freezer, they will keep for up to 3 months. To serve buns that have been refrigerated or frozen, defrost them if they have been frozen and allow them to come to room temperature. Steam the buns for 5 to 10 minutes to bring them back to temperature.

What to fill your buns with

You may use any delicious contents you like to stuff your Chinese steamed buns, which is a lot. Chinese roast pork, often known as char siu, is a popular filling, as is chicken in hoisin sauce. Alternatively, vegetarian options like as sesame glazed tofu or black bean sauce mushrooms are available. When it comes to sweet fillings, coconut custard or sweet bean paste for dessert buns are also excellent choices to consider.

You may use whatever you want to stuff your buns with. Korean bulgogi (beef marinated in gochujang sauce), veggies in an Indian-style curry sauce, and crispy Japanese-style pork belly with pickled daikon radish are some of my favorite ingredients.

more chinese recipes you’ll love

  • Szechuan Shrimp
  • Hoisin Spare Ribs
  • Fried Wontons
  • Sweet and Sour Tofu
  • Mantou Chinese Steamed Buns
  • Char Siu
  • Char Siu Bao
  • Salt and Pepper Chicken
  • Har Gow Chinese Shrimp Dumplings
  • Singapore Noodles
  • Sesame Noodles
  • Pork Fried Rice
  • Szechuan Shrimp
  • Sweet and Sour

Preparation time: 20 minutes Preparation time: 10 minutes Additional time2 hoursTotal time2 hours30 minutesAdditional time2 hours

Ingredients

  • 14 cup warm tap water, plus more as required
  • 1 envelope (1 12 teaspoons) instant or active dry yeast Divide the mixture into two equal halves and add a pinch of sugar. 2 tablespoons neutral-flavored oil, such as grapeseed, sunflower seed, or safflower, plus more oil for lubricating the mixing bowl 2 and a half cups (12 and a half ounces) all-purpose flour 2 teaspoons baking powder
  • Pinch of salt
  • 2 tablespoons oil

Instructions

  1. In a glass measuring cup with a spout, add the warm water, yeast, and a sprinkle of sugar to make the starter. Using a whisk, mix all of the ingredients. Allow the mixture to sit for about 10 minutes, or until it becomes frothy. 2 tablespoons of oil should be added at this point. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, salt, and the remaining 2 tablespoons of sugar until well combined. Continue to mix while the mixer is running (or while stirring by hand) as you gradually add the yeast mixture in a slow, steady stream until the dough comes together in a ragged ball. The dough should be able to keep its shape and be somewhat sticky to the touch. If necessary, add an extra 1 to 4 tablespoons of warm water while mixing to get the desired consistency. In a stand mixer, knead the dough for approximately 3 minutes. Using your hands, work the dough for a further 3 to 6 minutes (or longer if you didn’t knead it in the stand mixer) until it forms a lovely, smooth ball of dough. Toss the dough in a large mixing basin with a little oil, stirring once to coat the dough with oil. Wrap the dough in plastic wrap, pressing the wrap firmly on the dough surface. Spot the dough in a warm place, such as your kitchen countertop, and allow it to rise until it has doubled in size, 1 to 2 hours. Turn the dough out onto a lightly floured work surface and divide it into two pieces that are nearly equal in size. Roll each piece into a log and, using a knife, cut each log into 8 pieces that are approximately equal in size. Using a rolling pin, shape each piece into an oval approximately 3 inches wide by 4 12 inches long and 1 1/4 inch thick. Fold each oval in half to form a semi-circle. Repeat with the other pieces. Place each bun on a tiny square of parchment paper to prevent them from sticking together. Using a steamer basket (don’t overcrowd the basket since the buns will puff up while cooking and will cling together if placed too close together), cook the buns until golden brown. It’s possible that you’ll have to boil them in numerous batches. (If you have bamboo stacking baskets, you can stack up to three baskets at a time.) Preheat the steamer over boiling water for about 10 minutes
  2. Remove from heat. Serve hot, with fillings, and allow customers to assemble their own buns if they choose.

Nutrition Information

1Calories per serving (per serving): 139 7 g of total fat Saturated Fat1gTrans Fat0gUnsaturated Fat6gSaturated Fat1gTrans Fat0g Cholesterol0mg Sodium551mg Carbohydrates16g Fiber1gSugar0g Protein4g Nutrient values are simply estimations at this time. Variations may arise as a result of product availability and the method in which the meal is prepared. Nutritional value may vary depending on the manner of preparation, the provenance of the components, the freshness of the ingredients, and other factors.

Steamed Pork Buns (Char Siu Bao) Recipe

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Directions

  • The first step in preparing the filling is to rub five-spice powder evenly over the pork shoulder. Preheat a grill pan over medium-high heat until very hot. Cooking spray should be used to coat the pan. Cook the pork for 18 minutes, or until a thermometer reads 155°, flipping the meat once or twice throughout cooking. Remove the pork from the pan and set it aside for 15 minutes. Advertisement
  • Step 2: Slice the pork crosswise into thin slices, then cut the sections into strips. Pork should be placed in a medium-sized mixing basin. Stir in the onions and the next 7 ingredients (through 1/4 teaspoon salt) until everything is well-combined. Refrigerate after covering with plastic wrap. 3. To prepare the dough, in a large mixing basin, add 1 cup warm water, the sugar, and the yeast
  • Let aside for 5 minutes. In the fourth step, lightly scoop flour into dry measuring cups, and level with a knife. To the yeast mixture, add the flour, oil, and 1/4 teaspoon salt and stir until a soft dough is formed. Turn the dough out onto a lightly floured surface and press it down. Knead until the dough is smooth and elastic (about 10 minutes). Toss the dough in a large mixing basin sprayed with cooking spray, stirring to cover the whole surface. Cover and let aside in a warm (85°) area that is free of drafts for 1 hour, or until the dough has doubled in size. (Apply gentle pressure to the dough with two fingers.) If the indentation is still there, the dough has risen sufficiently.) Step 5: Punch the dough down and let it sit for 5 minutes. Make a clean area for the dough to rest on and knead in the baking powder. After allowing dough to rest for 5 minutes, proceed to Step 6 and divide it into 10 equal sections, rolling each into a ball. Make 5-inch circles out of each dough ball, working with one at a time (covering the remaining dough balls to prevent them from drying out). 1/4 cup filling should be placed in the center of the dough circle. Bring the edges up to cover the filling and bring them together at the top. Twist the end of the pinch to seal it shut. To make more dough balls and filling, follow the same technique as described above. 7. Arrange 5 buns, seam side down, 1 inch apart, on each layer of a 2-tiered bamboo steamer, one bun in each tier of the steamer. Stack the layers and cover with the lid. Then fill a big pan half-full with water until the water is one inch deep
  • Bring to a boil over medium high heat. Place the steamer in the pan and steam for 15 minutes, or until the puff and set is achieved. Allow for 10 minutes of cooling time before serving.
See also:  Where To Get Bao Buns

Chef’s Notes

Red chili peppers, cilantro, or jalapenos can be used to increase the spiciness of the dish. Cucumbers, cut into little cubes, lend a refreshing crunch to this traditional Asian dish. Hint: The beauty of this recipe is that you don’t have to limit yourself to only using pork products. Make a vegetable, bean, or even seafood bun to go with it.

Nutrition Facts

Per serving: 259 calories; calories from fat 21 percent; fat 6.1 grams; saturated fat 0.9 grams; mono fat 3.2 grams; poly fat 1.5 grams; protein 14.3 grams; carbs 35.7 grams; fiber 1.6 grams; cholesterol 27 milligrams; iron 2.9 milligrams; sodium 343 milligrams; calcium 54 milligrams;

Steamed Buns – Mantou

Steamed bunsormantou are made from cotton and are soft, puffy, and fluffy. This recipe for Chinese steamed buns is simple, fast, and completely fail-proof, requiring only 20 minutes of active preparation time!

Mantou

Chinese steamed buns, also known as mantou (), are one of the most famous steamed bun recipes in the world of Chinese cuisine. In this post, you will discover the quickest and most straightforward method for making handmade steamed buns, often known as mantou buns. This recipe is really quick, simple, and completely fail-proof. A plate of steaming hot buns will be ready in less than 1 1/2 hours, including proofing time, if you follow the recipe exactly.

Steamed Buns Recipe

Even while mantou buns may be purchased from Chinese grocery shops or restaurants, they are quite simple to cook at home. My steamed buns recipe just calls for four (4) essential components, which are listed below: Although I prefer milk in my mantou recipe, you may use water or soy milk if you like. You may use low-fat or skim milk for whole milk in this recipe, but I recommend using whole milk for the best results.

How to Make Steamed Buns?

Making mantou may be accomplished in two ways. Traditionally, mantou are produced entirely by hand using natural materials. Hands are used to knead the dough together. My approach is the quickest and most straightforward method available. To begin, put the milk, yeast, and sugar in a large mixing bowl. As a result, you will save time because there is no need to “activate” the yeast beforehand.

Following that, I kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. Afterwards, I molded the dough into a log and divided it into eight equal pieces. To make cotton soft, fluffy, and delectable buns, steam the steamed buns mantou dough for 10 minutes.

Frequently Asked Questions

Even though I don’t advocate freezing them, they may surely be kept in the refrigerator. Leftovers should be placed in a plastic bag and stored in the refrigerator for up to one week. To prepare them for serving, simply reheat them for 1 minute in a steamer or microwave.

How to Make Chinese Steamed Buns Whiter?

Just before steaming, add 1 teaspoon of Chinese white vinegar to the water in your steamer’s reservoir. It will give the buns a brighter, more white look.

Can I Use this Recipe to Bake Baozi or Bao?

Yes, it is possible. Baozi () or bao are steamed buns with fillings that are popular in China. Steamed bao buns are essentially mantou buns with a filling in the middle. It makes use of the same dough recipe as before.

Is Chinese Steamed Buns the Same as Korean or Japanese?

Some of the dishes in Korean recipes and Japanese recipes are descended from Chinese cuisine. Steamed bao buns made in Korea and Japan are extremely similar to Chinese bao buns in taste and appearance.

How Many Calories Per Serving?

In total, there are just 183 calories in each bun.

What Dishes To Serve with this Recipe?

Mantou is best served with condensed milk or soy milk. I offer the following recipes for a filling and nutritious Chinese breakfast. Learn how to make quick and easy dinners! Preparation time: 20 minutesPreparation time: 10 minutes Extra Time is available. 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

  • 2 1/2 teaspoons sugar
  • 350 g (12.3 oz or about 2 3/4 cups) all-purpose flour
  • 1 cup milk
  • 1 teaspoon active dry yeast

Notes

When measuring the flour, please use metric measurements. Whole milk, low-fat milk, and skim milk are all acceptable options. You may use water or soy milk for the milk in this recipe. You may use 1/2 cup heavy whipping cream and half cup whole milk to get the greatest flavor. For those who don’t have access to a stand mixer, knead the dough by hand for 15-20 minutes, or until the dough is smooth on top. If the dough is still sticky after 6 minutes of kneading, you can add another 1-2 teaspoons of flour to help bind the dough together.

To begin, fill the pan or skillet halfway with water, then add a small bowl.

It is possible to lay the steamed buns on a plate and cover the pan or skillet with its lid to keep them steaming.

Nutrition Information

1Amount per portion of food Calories183 1 gram of total fat Saturated Fat0gTrans Fat0gUnsaturated Fat0gSaturated Fat0gTrans Fat0g Cholesterol2mg Sodium17mg Carbohydrates37g Fiber1g Sugar2g Protein6g

Steamed Bao Buns

Detailed instructions and photographs on how to create the ideal, soft, and fluffy steamed bao buns. To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. In this section, you will find methods for steaming bao buns on the stovetop and in a steam oven.

Bao Buns

It was about 2004 that David Chang introduced his version of Pork Belly Buns to the menu of his restaurant, Momofuku Noodle Bar in New York, and no one could have imagined that the modest bao buns would go on to become an international gastronomic sensation. Even I made a point of getting a table at Momofuku every time I was in New York, no matter how lengthy the line was.

His concept of transforming a normal bao bun into a sandwich or hamburger of sorts, packed with delicious pork belly and a simple garnish of pickled cucumbers, was absolutely brilliant to me.

Homemade Bao Buns

Bao buns were not to be found in Zurich’s stores or restaurants (and this is still the case in 2019! ), so I set out to make my own using a recipe from David Chang’s cookbook, Momofuku, to make steamed bao buns from scratch. After a few years of experimentation (David Chang’s bao bun recipe yields almost 50 buns! ), I settled on the recipe below, which I use on a regular basis throughout the year.

Why This Recipe Works

  • Bao buns are a steamed bun that is light, fluffy, and pillowy in texture, and they are ideal for stuffing with your favorite ingredients. Make the bao buns anyway you like using this recipe
  • It’s all up to you. This recipe may be used to make bao buns that are filled or stuffed. Once the buns have been rolled out, all that is left to do is fill and shape them before allowing them to rise for the second time according to the instructions. After they’ve been cooked, the bao buns may be frozen and then warmed in the steamer

Steamed Buns

Buns are traditionally circular in form, with a filling that is either char siu or minced pork mixed with slices of Chinese lap cheong sausage and boiled egg. Char siu pork is the most common filling, although other fillings are also popular. Steamed buns can also be cooked simple, that is, without any filling, to serve as an appetizer. Traditionally, in my family, we prepare simple steamed buns, which are circular in form and tied at the top with a twisted knot, to go with roast duck on Sundays.

Bao Buns Recipe

If you’re lucky, your local Asian supermarket may have pre-made bao buns in the freezer part of their establishment. It is possible that this simple bao bun recipe will need some planning and preparation, but you will be rewarded with delectably fluffy handmade buns that will thrill everyone who tries them.

How to Make Bao Buns

Bao buns are made with both yeast and baking powder, which helps the buns rise to their full potential. Begin by combining all of the dry ingredients in a large mixing basin and mixing well. Then, using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot.

Step 2

The dough for my bao buns is made in my electric stand-mixer; however, you may certainly create everything by hand if you so choose. Using a dough hook on a medium speed, incorporate the liquid components into the dry ones. If you are using a different type of flour than that specified in the recipe, you may require more or less liquid than that specified. You just need a small amount of liquid to bring everything together into a soft dough. Next, with the mixer still running on medium speed, knead the dough until it is soft and smooth to the touch.

Step 3

After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top to finish it off. In order to determine whether the dough is ready, push your finger into the dough and produce an imprint in the dough. If the dough bounces back, it indicates that it is ready.

If the imprint is still visible, you will need to knead the dough a little longer. Place the ball of dough back into the (clean) mixing basin and set the bowl somewhere warm for around 60 to 90 minutes, or until the dough has doubled in size, to rise and expand.

Step 4

As soon as the dough has doubled in size, punch it down and knead it by hand for around 5 minutes to remove any air bubbles that may have formed in the dough. Afterwards, roll out the dough until it is approximately one centimeter in height. Rub a little amount of oil onto the surface of the dough with your hands. Using this method, you will be able to avoid the dough from sticking together later on while shaping the buns.

Step 5

To cut out rounds from the dough, use an 8 cm (3 inch) diameter cookie cutter. Continue to re-roll the dough as needed until you have used up all of the dough in the recipe.

Step 6

Place the rounds on a small sheet of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin to make them easier to handle. This saves me the time and effort of having to cut a sheet of baking paper into little pieces before using it. Then, using a rolling pin, carefully flatten the dough to make the bun shape. Repeat with the remaining rounds.

Step 7

Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. It should have taken around 10 minutes for the bao buns to rise somewhat and puff out a little.

Step 8

In the meantime, heat the steamer on the stovetop (see notes below). The buns should be steamed in batches for 10 to 12 minutes, or until they are fluffy and soft, and the insides are cooked through.

How to Proof Dough

The yeast in the dough must be activated in a warm atmosphere in order for the dough to rise properly. You might try one of the following suggestions if you don’t have a warm spot in your house:

  • In the oven with the oven light turned on (this is only applicable to certain ovens)
  • On the lowest shelf of the oven, there is a baking plate filled with boiling water. Use around 1 litre (4 cups) of water, then top it up after approximately 1 hour of cooking
  • Cook at a low temperature of around 25-40°C (77-104°F) in the oven or a steamer oven

How to Steam Bao Buns

  1. Using a bamboo steamer to steam bao buns is a terrific way to save money, and Asian grocery shops usually have a big selection of sizes available at reasonable costs. Aside from the low cost, another advantage of bamboo steamers is that they are attractive when used to serve food at the table. I recommend that you get the largest steamer that will fit your saucepan and stovetop. In order for it to work properly, the bamboo steamer must be the same size as the saucepan you are using below it. To illustrate this point further, if you are using a bamboo steamer with a diameter of 12 inches, your saucepan should likewise be 12 inches in diameter
  2. If you plan to make bao buns (or even dumplings) on a regular basis, I recommend purchasing at least two steamer baskets that can be stacked on top of each other to reduce cooking (and waiting) time
  3. If you plan to make dumplings, I recommend purchasing at least two steamer baskets that can be stacked on top of each other. For those who are serious about creating bao buns, I recommend investing in a multi-tiered metal or stainless steel steamer, which can be found at most Asian grocery shops or online. These are also available in a variety of sizes and have the added benefit of being dishwasher-safe
  4. Fill the saucepan about one-third of the way with boiling water, and then lay the steamer baskets on top of that. Place the pot with the steamer baskets on the stove over a low-medium heat and cook for 10 minutes. There is a chance that the bao buns will overcook or even turn soggy if you steam them at a high enough temperature
  5. However, if you steam them at a lower temperature, the buns will be OK. Place the bao buns in each steamer basket, leaving enough space between them for them to rise and expand during cooking. Cover and steam for approximately 10 to 12 minutes, or until the buns have risen and are light and fluffy when opened.
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Tips For Making Bao Buns

  • Plain flour (all-purpose flour) is fine for this recipe, since the cornflour (cornstarch) will aid in giving the buns a light and fluffy texture due to the use of cornstarch. It is not necessary for the buns to be a blinding white as those available in Chinese restaurants
  • Nonetheless, the taste and texture should remain the same. To get the pure white appearance of buns found in Chinese restaurants, I recommend using bleached flour, which can be obtained at Asian grocery shops or online. In order for the dough to rise properly, it must be kneaded for the necessary period of time. It is possible that failing to knead the dough adequately can result in buns that are blotchy in appearance (but still taste delicious), and this is due to not mixing the ingredients together well enough and/or failing to remove all of of the air bubbles from the dough. To prevent the buns from becoming soggy, steam them on a low-medium heat until they are just cooked through.

How to Make Steamed Bao Buns with a Steam Oven

The following methods should be followed for proving the dough as well as steaming the bao buns in an electric steam oven or a combi-steam oven:

  1. First Proof: Place the dough in a large basin that has been gently greased and let aside for 30 minutes. Use some cling film or a disposable bowl cover to keep the contents of the bowl safe. For approximately 1.5 hours, or until the dough has doubled in size, proof the dough in the steam oven/combi-steam oven at 40°C / 104°F
  2. First, form the bao buns and set them on a tiny piece of baking paper each, then transfer them to a big tray that will fit inside your steam oven/combi-steam oven. Second, proof the bao buns. I can put a big sheet pan into my steam oven, which will adequately accommodate 12 bao buns. There is no need to wrap the buns with plastic wrap. Proof the bao buns in their formed forms at 40°C / 104°F for around 30 minutes, or until the buns have swelled up significantly
  3. Steaming the Bao Buns: Remove the tray of bao buns from the steam oven/combi-steam oven and place it on a baking sheet. Raise the temperature to 100°C / 212°F if necessary. As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.

Freezing Bao Buns

Bao buns are ideally consumed fresh, and as soon as they are steamed, if at all possible. Bao buns can be preserved in zip-lock bags in the freezer for up to two months if they are not used immediately. To reheat frozen bao buns, just steam them for about 5 minutes, or until they are thoroughly warmed through.

What to Serve with Bao Buns

As soon as the bao buns are steamed, it is better to consume them fresh. Bao buns may be preserved in zip-lock bags in the freezer for up to two months if they are not used right away. If you want to reheat frozen bao buns, simply steam them for around 5 minutes to bring them back to room temperature.

Steamed Bao Buns

★★★★★4.8from32reviews

  • The resting time is 2 hours, the preparation time is 1 hour, the cooking time is 10 minutes, and the total time is 1 hour 10 minutes. This recipe makes 12-16 buns. Recipe Type:Bread
  • Cooking Method:Stovetop
  • Cuisine:Chinese

Instructions on how to create the ideal, soft and fluffy steamed bao buns, complete with images. To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. There are directions for steaming the bao buns on the stovetop and in a steam oven included in the recipe.

Ingredients

  • 300 g (2 cups) plain flour (all-purpose flour) or unbleached flour
  • 125 g (1 cup) cornflour (cornstarch)
  • 5 tablespoonscaster sugar (super-fine sugar)
  • 1 teaspooninstant yeast (also known as instant dried yeast or fast-action dried yeast) (see Kitchen Notes)
  • 2 1/2 teaspoons baking powder
  • 180 ml (3/4 cup) warm water
  • 60 ml (1/4 cup) vegetable oil, plus extra
  • 300 g (2 cups) plain flour (

Instructions

In order to prepare the buns

  1. In a large mixing bowl or the bowl of an electric stand-mixer (if using), combine all of the dry ingredients
  2. Mix well. Using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot. Mixing the liquid components into the dry ingredients using the dough hook at a medium speed is recommended. If you are using a different sort of flour than what is specified in the recipe, you may require more or less liquid than is specified in it. Continue kneading the dough on medium speed until the dough becomes soft and silky to the touch until you’ve achieved a sticky dough consistency. This should take around 10 minutes with a stand mixer on medium speed, or approximately 5 minutes if done manually. After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top until it is elastic. Replacing the ball of dough in the (now-empty) mixing bowl
  3. Use some cling film or a disposable bowl cover to keep the bowl covered. Placing the bowl in a warm location for 60 to 90 minutes will allow the dough to rise and double in size.

In order to form the buns

  1. To remove any air bubbles that may have formed in the dough, punch it back and knead it by hand for around 5 minutes after it has doubled its size. Then, using a rolling pin, roll out the dough until it is approximately 1 cm in height. Rub a little oil into the surface of the dough with your hands
  2. To cut out rounds from the dough, use an 8 cm (3 inch) cookie cutter. Re-roll the dough as many times as necessary. Place these circles on a small piece of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin – and set them aside to dry. Fold each circle in half and then gently flatten the dough with a rolling pin to make the bun shape
  3. Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. After this period of time, the bao buns should have inflated up a little.

In order to steam the buns

  1. In the meantime, prepare the steamer on the stove (see the Kitchen Notes section below). Puff and soften the buns by steaming them in batches for 10 to 12 minutes or until they are completely cooked through
  2. Serve the buns as soon as possible.

Kitchen Notes

The many types of yeast* Please keep in mind that there is a difference between instant yeast (also known as quick dried yeast or fast-action dried yeast) anddried yeast while baking (also calledactive dry yeast). When in doubt about the sort of yeast you have, look for instructions on how to utilize it on the package. If you use instant yeast, you may add it right to the flour mixture without having to wait for it to activate first. If you don’t have instant yeast, I would recommend using the same quantity of dried yeast as you would with instant yeast.

  1. Combine the dry ingredients in the recipe above with the yeast mixture and vegetable oil, and mix well.
  2. Although the buns will be a pale yellow in color, they will taste delicious.
  3. INSTRUCTIONS FOR STEAMING BAO BUNS* Place the steamer basket (whether bamboo or other material) directly on top of a saucepan that has the same size and shape.
  4. ***Place the steamer basket on top of the saucepan.
  5. Place the lid on top of the steamer basket and close the lid tightly.
  6. How to Make Bao Buns in a Steam Oven*First Proof: Cover the bowl with cling film or a re-usable bowl cover to prevent the buns from drying out.
  7. There is no need to wrap the buns with plastic wrap.
  8. * Preparing the Bao Buns by steaming them: Take the tray of bao buns out of the steam oven/combi-steam oven and set it aside.
  9. As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.

To reheat frozen steamed buns, place them in a stovetop steamer for approximately 5 minutes, or until they are completely warmed through. CONVERSIONSIf you need to convert from cups to grams, or vice versa, you may use this handyConversion Chart for Fundamental Ingredients.

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This recipe was initially published on May 17, 2019 and has since been updated. More detailed recipe notes have been added to the original version.

How To Make Bao Buns – Mantou Chinese Steamed Buns

Photograph courtesy of Lizzie Munro/Tasting Table A variety of delectable fillings are used to assemble these Chinese-style buns by Johanna Ware, owner ofSmallwares in Portland, Oregon. Ware steams the buns to a light and fluffy perfection, but you may also fry them if you so like. Fun fact: When the buns are fried plain, they are referred to as mantou, and when they are filled, they are referred to as baozi. More information may be found in the book ” Breaking Bao.” Johanna Ware, Smallwares, Portland, OR, provided the inspiration for this recipe.

  • A total of 133 cup warm water, 2 teaspoons quick yeast, 2 tablespoons sugar, 1 tablespoon canola oil, and 114 cups whole wheat bread flour, plus more flour as needed 1 teaspoon kosher salt
  • 14 teaspoon baking soda
  • 1 teaspoon cayenne pepper
  1. Using a small mixing bowl, whisk together the water, yeast, and sugar until the yeast is well incorporated. Set aside the mixture for 4 to 6 minutes or until the yeast begins to froth and bloom (around 4 to 6 minutes). Remove the pan from the heat and set it aside. Meanwhile, combine the bread flour, salt, and baking soda in a large mixing bowl. Stir the yeast mixture into the dry ingredients using a rubber spatula until well combined. If you see that the dough is sticking together, add 1 tablespoon of flour at a time until it becomes less sticky. Turn the dough out onto a lightly floured work area and knead until it is smooth and elastic. Place a moist kitchen towel over the dough and set it aside for 112 to 2 hours until it has doubled in volume. To flatten the dough, punch it down with your fist. Separate the dough into balls that are about 2 inches in diameter and set them aside for five minutes to rest. Each ball should be flattened into a disk of 3 inches in diameter. Fill the buns with the filling of your choosing and wrap them by gathering the edges and twisting them a little. The bao should be covered with a moist kitchen towel to prevent it from drying out. Place the buns in a steamer basket lined with parchment paper and steam for 7 to 9 minutes, or until the buns have increased in volume. Serve
Calories per Serving 66
Total Fat 1.3 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 11.7 g
Dietary Fiber 0.5 g
Total Sugars 2.0 g
Sodium 67.5 mg
Protein 1.8 g

Edamam’s best guess based on available ingredients and cooking methods is represented in the table above. It should not be construed as a substitute for the advice of a licensed professional nutritionist.

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