How To Steam Bao Buns In Instant Pot

How To Make Instant Pot Chinese Steamed Buns

Use your Instant Pot as a steamer to achieve the finest results when making soft and fluffy Chinese steamed buns. You will be pleasantly pleased at how simple it is. Chinese Steamed Buns made in the Instant Pot After many, many rounds of steamed buns (I’m talking many, many rounds! ), I was able to get soft and fluffy steamed buns that are consistently smooth and uniform in texture. I’ve usually steamed the buns in a real food steamer, but this time I wanted to see if I could get away with using an Instant Pot as a steamer to cook the buns instead.

WHY INSTANT POT STEAMED BUNS

The Instant Pot may be found in practically every household. Many individuals in the United States and Canada possess Instant Pot electric pressure cookers, which are equipped with a variety of functionalities. Many folks may not be in possession of a food steamer. Consequently, the good news is that you can steam the buns in your Instant Pot!

WHICH FUNCTION TO USE?

Previously, I utilized the “STEAM” and “PRESSURE COOKER” features built inside the Instant Pot to steam the buns. Over time, I realized that utilizing the steam or pressure cooker capabilities to steam the buns did not always result in a consistent steaming result. Sometimes it felt like the pressure wasn’t enough to cook the buns, and I ended up with some dense buns, despite the fact that the buns were delightfully puffy and hadn’t been over-proofed in the beginning. I came to the conclusion that I needed to standardize everything and employ a tool that would produce consistent results.

The setup is quite similar to that of a conventional stovetop steaming session.

BEST MATERIAL TO USE TO STEAM/PRESSURE COOK STEAMED BUNS IN INSTANT POT

1.A basket made of bamboo They thoroughly steam the buns before serving them. The holes/ventilation at the bottom of the basket allow the steamed buns to cook evenly across the whole basket. It also imparts a little bamboo scent to the steamed buns when they are steaming. 2.Steaming rack made of metal If you are unable to locate a bamboo basket, you may use a metal steaming rack, which has several holes and ventilation at the bottom of the rack, for the purpose of steaming. This is necessary in order to properly bake the buns.

HOW TO USE INSTANT POT TO STEAM CHINESE STEAMED BUNS (SAUTE MODE)

1. Fill the inner pot of the Instant Pot with 3 cups of water and set aside. It takes this much to build up adequate pressure and to boil constantly until the steamed buns are completely cooked2. Instead, I use a heat-resistant bowl. Use the steaming basket instead of the metal trivet that comes with IP since the trivet is too low and the steaming basket will be splattered by the boiling water during steaming, resulting in bruised steamed buns3. Afterwards, I add a bamboo basket or a stainless steel steamer basket on top of it.

• Immediately after the water has come to a boil, gently arrange the buns on the steaming basket; I can only fit around 3 to 4 buns per steaming basket depending on their size.
• Clean a kitchen cloth and drape it over the inner pot (as shown in the photo below and the video).
• After that, place the IP cover on top.
• This is perfectly acceptable.
• Steam buns for 5 minutes if they are tiny to medium in size.
• When it’s finished steaming, hit the “CANCEL” button.
• Transfer the steamed buns to a cooling rack and allow them to cool fully before serving.

Fill the inner pot with 1-2 cups of water, or as needed, to steam the next set of vegetables.

It shouldn’t take long.

6.

Large buns with no raw meat filling take approximately 8 minutes to bake.

You must set your own timer using your phone or any other digital timer that you have.

Your soft and fluffy Chinese steamed buns are now ready to be filled with whatever sweet or savory filling you like. Congratulations! In this article, I filled them with a delicious coconut filling, which happens to be one of my favorite fillings because I like coconut to excess.

HOW TO STORE STEAMED BUNS

1. Allow the buns that have previously been steamed to cool fully before continuing. They will solidify, but they will not be entirely frozen, so place them on a baking sheet so that they do not touch one another. 3. Place the entire baking sheet in the freezer for approximately 1 hour3. Afterwards, place them in a freezer bag so that they do not attach to each other anymore. Try not to stay for longer than a month at a time.

HOW TO REHEAT FROZEN STEAMED BUNS WITH INSTANT POT

1. It is not required to defrost the steamed buns before using them. 2. Fill the inner pot of the Instant Pot with approximately 1 cup of water. 3. Insert a metal trivet into the space. Place a bamboo basket or a dish on the table. 4. Place the frozen steamed buns on top of the buns. 5. Replace the cover. Set the steam release valve to the “sealing” position. Select “steam” or “pressure cooker” from the drop-down menu. Selecting “steam” will need you to set a timer for 5 minutes. If you are using the “pressure cooker” option, set the timer for 2 minutes.

Take pleasure in the delicious steamed buns.

DID YOU MAKE THIS INSTANT POT CHINESE STEAMED BUNS RECIPE?

No need to defrost the frozen steamed buns before using them. 2. Fill the inner pot of your Instant Pot with approximately 1 cup of water. In the third place, insert a metal trivet. Set up a bamboo basket or a dish in the middle of the table. 4. Place the frozen steamed buns on top of the buns. 5. Replace the top of the buns. Select “sealing” on the steam release valve. Make a selection between “steam” and “pressure cooker.” Set the timer for 5 minutes if you pick “steam.” For “pressure cooker” mode on the oven, set the timer for 2 minutes.

Warm steamed buns are a delicious treat.

How To Make Instant Pot Chinese Steamed Buns

• Preparation Time: 40 minutes Cooking Time: 20 minutes Time required: 1 hourServings: 8 mini steamed buns

Ingredients

• Yeast (instant) (gr) Approximately 1/2+ 1/8 teaspoon see notes 1
• 30gr sugar (about 2 tablespoons sugar, more or less to taste)
• 2 tablespoons cooking oil
• 14 tablespoons salt Start with 80 mL of chilled milk or water (about 6 tablespoons). You will require additional supplies.

Instructions

• Yeast that is ready to use in seconds 1/2 to 1/8 teaspoon (about) As said in the first remark, 30gr sugar (about 2 Tbsp sugar, more or less to taste) Cooking oil: 2 tablespoons
• Salt: 14 tablespoons Approximately 6 tablespoons cold milk or water (80 mL) should be used to get things started. You’ll require more supplies.

Prepare the dough by hands:

• In a large mixing basin, combine the flour mixture (either option 1 or 2), instant yeast, and sugar until well combined. Continue to mix until you have a rough dough (it will not be smooth at this point). Cover it with a towel and let it aside for 15 minutes. After that, knead it some more. When you knead the dough, you’ll be shocked at how much simpler it is today. Knead the dough for about 15-20 minutes, or until it is smooth and flexible. If you find it difficult to knead the dough at any point during the process, you may simply stop and rest the dough. This is done in order to relax the gluten. Then knead the dough again, and you’ll be shocked at how much of a difference it makes by simply resting the dough before kneading it a second time. It’s also less taxing on your body

Rest the dough:

• Refrigerate for 15 minutes after wrapping the dough in plastic wrap. Form the dough into a ball. At this stage, there will be no rising of the dough. The purpose of this step is to relax the gluten so that you can roll and wrap the dough more easily later on.

Wrapping:

• Using some flour, lightly sprinkle your work surface with the product. Dividing the dough into eight equal halves is a good idea. Work with only one piece of dough at a time. Flatten the dough with your palm, and then spread it out with a rolling pin to make a circle approximately 4-5 inches in diameter, with a little thicker centre section in the middle. This is done in order to sustain the weight of the filling inside. Don’t make the mistake of rolling out the dough too thin. If you roll the dough too thin, the filling may cause the steamed buns to “wrinkle” later on when they are steamed, so be careful not to overwork the dough. Place the filling in the center of the bun and then gather the edges to cover the bun, pinching them together to seal. Flip the bun over so that the seam side is now on the bottom, or you may fold the edge to make floral designs.

Proofing:

• Cover with a clean towel and let aside for approximately 15 minutes to proof. Allowing the dough to rise at room temperature is recommended. To prove the buns in your oven if it is cold outside, you may use the “bread proof” option on your oven or simply turn on your oven to the lowest temperature and turn it off, then set the buns in there to proof for 15 minutes after they have been formed. At room temperature, this might take anything from 30 minutes to an hour. However, don’t simply follow the clock. If you gently press down on the dough with your finger, it will leave an indentation but will slowly spring back to its original shape. If you gently press down on the dough with your thumb, it will leave an indentation but will slowly spring back to its original shape. This dough has been meticulously proofed. If it bounces back immediately, it will need to be proofed for a little longer. If the dough does not spring back after being stretched, you have overproofed it.

Use Instant Pot “SAUTE” mode (highly recommend this method):

• 3 cups of water should be added to the inner pot of the Instant Pot. Because the metal trivet that comes with IP is set too low, the steaming basket will be splashed by the hot water during steaming, which would cause the steamed buns to get bruised. Instead, I use a heat-proof bowl to steam the buns. Afterwards, I put a bamboo basket or a stainless steel steamer basket on top of it. To bring the water to a boil, select “SAUTE” from the menu bar. Immediately after the water comes to a boil, gently insert buns in the steaming basket
• I can only fit about 3 in there. To achieve the greatest results, I recommend steaming one rack at a time because the buns will expand throughout the steaming process. Clean a kitchen cloth and drape it over the inner pot (as shown in the photo and video). Steamed buns are less likely to get wet due to the lack of condensation. After that, place the IP cover on top. Due to the towel, we are unable to secure the lid, but it is sufficient for covering and ensuring there is just enough pressure to fry the buns. This is perfectly acceptable. Because the lid is not securely fastened, there will be steam coming out of the IP
• Don’t be alarmed, this is very normal. STEAMING TIME (for the sake of illustration): Steaming time for small to medium-sized buns with no raw meat filling is 5 minutes. Large buns with no raw meat filling take approximately 8 minutes to bake. If the buns have raw meat filling, steam them for 8-10 minutes for small-medium buns and 15 minutes for big buns until they are soft. You must use your phone or any digital timer to set your own timer
• After the steaming process is complete, push the “CANCEL” button. Remove the lid and carefully lift the towel out of the container. Transfer the steamed buns to a cooling rack and allow them to cool fully before serving. This also helps to keep the bottoms of the steamed buns from becoming soggy
• Nevertheless, Fill the inner pot with 1-2 cups of water, or as needed, to steam the next set of vegetables. To bring it back to a boil, simply press the saute button one more. It shouldn’t take long. Then repeat the procedure once more.

Use the Instant Pot “Steam” mode (result not consistent):

• Using the inner pot of your Instant Pot, add 3 cups of water. Because the metal trivet that comes with IP is set too low, the steaming basket will be splashed by the hot water during steaming, which would cause the steamed buns to get bruised. Instead, I use a heat-proof bowl to hold the steaming basket. Then I put a bamboo basket or a stainless steel steamer basket on top of it all to finish it off. Cooking water will be brought to a boil by pressing “SAUTE.” Immediately after the water comes to a boil, gently arrange buns in the steaming basket
• I can only fit about 3 in mine. To achieve the greatest results, I recommend steaming one rack at a time, as the buns will expand throughout the steaming process. Cover the inside pot with a clean kitchen towel (as shown in the photo and video). Steamed buns are less likely to get wet due to the lack of condensation.’ Afterwards, place the IP cover on top of the ice cube container. Due to the towel, we are unable to lock the lid, but it is sufficient for covering the pan and ensuring there is just enough pressure to cook the buns. Because the lid is not securely fastened, there will be steam coming out of the IP
• Don’t be alarmed, this is normal. WHEN IT’S TIME TO STEAM (as a point of comparison): It takes 5 minutes to steam small to medium-sized buns without any raw meat filling. 8 minutes are required for large buns that do not include raw meat fillings. If the buns are filled with uncooked meat, steam them for 8-10 minutes for small-medium buns and 15 minutes for big buns. You must use your phone or any digital timer to set your own timer
• After the steaming is complete, tap the “CANCEL” button on your phone or timer. Carefully lift the lid off the towel and place it back in its original place. The buns should be placed on cooling racks to cool entirely after they have been steaming. As a side benefit, the bottoms of the steamed buns will not become soggy. Refill the inner pot with 1-2 glasses of water, or as needed, to steam the next batch of vegetables and fruits. To bring it back to a boil, simply press the saute button one more. This shouldn’t take very long. Follow this up by repeating the procedure.

Use Instant Pot Pressure Cooker mode (result not consistent):

• Fill the inner pot of the Instant Pot with 3 cups of water. Use a heat-proof bowl instead of the metal trivet that comes with IP since the trivet is too low and the steaming basket will get splattered by the hot water while steaming, which would damage the steamed buns. Afterwards, I place a bamboo basket or a stainless steel steamer basket on top of the pan. To bring the water to a boil, press “SAUTE” on your keyboard. When the water comes to a boil, gently arrange the buns in the steaming basket
• I can only fit approximately 3 buns in the basket at one time. To achieve the best results, steam only one rack at a time. This is because the buns will expand during the steaming process. Using a clean kitchen towel, drape it over the inner pot (as shown in the photo and video). This prevents condensation from dripping onto the steamed buns during steaming. Then place the IP cover on top of that. The lid is only there to cover the pan and ensure that there is just enough pressure to cook the buns
• We are unable to lock the lid due to the towel, which is fine. There will be steam coming out of the IP, but don’t be alarmed
• This is normal because the lid is not securely fastened. STEAMING TIME (for the sake of reference): Steaming time for small to medium buns with no raw meat filling is 5 minutes. Large buns with no raw meat filling will take approximately 8 minutes to bake. If the buns contain raw meat filling, steam them for 8-10 minutes for small-medium buns and 15 minutes for large buns. You must use your phone or any digital timer to set your own timer
• Once the steaming is complete, press the “CANCEL” button. Remove the lid from the container and carefully remove the towel. Place the steamed buns on a cooling rack to cool completely before serving. As a bonus, this keeps the bottom of the steamed buns from becoming soggy. Fill the inner pot with 1-2 cups of water, or as needed, to steam the next batch. To bring it back to a boil, simply press the saute button once more. This shouldn’t take long. Then repeat the process once more.

Notes

1. If you want to use active dried yeast, be sure to rehydrate it in water or milk with 1 teaspoon of sugar before using it. About 10 minutes later, it will have completely dissolved and become frothy. It is possible that your yeast is no longer viable. After you’ve made the dough, you may put in the remaining sugar. You may also eliminate the wheat starch/corn starch and substitute all of the all-purpose flour and cornstarch/wheat starch with all cake flour or pre-mixed Hongkong/Vietnamese bao flour and leave out the wheat starch/corn starch altogether.

See this recipe for Soft and Fluffy No-Yeast Chinese Steamed Buns for more information. These are really delicious and quite simple to prepare!

Marvellina

Marvellina is a food blogger, recipe creator, photographer, and publisher at What To Cook Today. She has written for a variety of publications. A cuisine site dedicated to sharing tried and tested Asian dishes with you.

INSTANT POT BAO BUNS 3 WAYS

Perfect Bao Buns may be made in the Instant Pot or Electric Pressure Cooker by proofing and steaming them. As a result, the steamed bao are light and fluffy in texture. I’m going to share with you my three most favorite vegetarian and vegan bao bun fillings. Bao Buns, also known as Gao Buns, are a flat steamed bread that is also known as lotus leaf bread in some cultures. Traditional bao buns are folded and stuffed with pork belly, but the modern take on bao buns allows for a great variety of fillings to satisfy a wide range of dietary requirements!

Later, I saw a recipe on BBC Good Food, which I altered to work with the Instant Pot to my liking.

What is the benefit of using an Instant Pot?

As I’ve noted in many of my prior Instant Pot postings, we in the United Kingdom are just not blessed with warm weather for the most of the year!

In this recipe, the Instant Pot (or any other electric pressure cooker with equivalent characteristics) is used for two different purposes. First, it is necessary to proof the dough, and then it is necessary to steam the bao buns.

Bao Buns Ingredients

Plain flour should be used instead of whole wheat flour. The use of bleached white flour will result in whiter buns. You may use BAO BUNor MANTOU flour, which is readily accessible at Asian/Chinese grocery stores, for the regular flour. Any type of milk will suffice. Yeast with a rapid action The white caster sugar that we have used is caster sugar. Baking powder is a type of powder that is used in baking. If rice wine vinegar is not available, apple cider vinegar can be used. Sunflower Oil – choose an oil that is light in color and has a moderate flavor (See ingredients for the fillings below)

Vegan Bao Buns

These bao buns may simply be converted to a vegan version. Non-dairy milks, such as oat milk, can be substituted for dairy milk.

How to make the dough for Bao Buns and Prove dough in Instant Pot

When we made our dough, we used an electric stand mixer, but you could easily knead it by hand as well. Combine the flour, caster sugar, and salt in a large mixing bowl. Add the quick action yeast, oil, vinegar, and milk (if using) and mix well. Now, using a medium speed mixer, knead the dough for 10-12 minutes, or until it is extremely smooth. Remove the dough from the oven and knead it with your hands for a couple of minutes. In the inner pot of the Instant Pot, place a piece of parchment paper.

Remove the dough from the oven and punch it down to remove all of the air bubbles, then knead the dough for another minute or so.

Using a rolling pin, flatten out the dough and apply some oil to it before inserting a wooden skewer in the center of the circle.

In a warm environment, cover the buns with a clean kitchen towel and allow them for 30-40 minutes for them to rise once again.

Tips on kneading the dough

It is not necessary to use self-raising flour while making bao buns. Knead the dough until it is very smooth, whether by hand or with a stand mixer. ● Re-knead the dough until it returns to its original size and becomes smooth once more after the first time it has been kneaded.

How to fold Bao Buns without any sticking

Make sure that all of your rounds are the same size and thickness when they are rolled in order to achieve the greatest results. Before folding, apply a tiny quantity of oil to your hands. Place a short, thin skewer in the center of the circle and fold it over on itself to seal it. After the bao buns have been steaming for a few minutes, remove the skewer.

How to steam Bao Buns in Instant Pot?

In our Instant Pot, we cooked the buns until they were soft. You’ll need a 7-inch bamboo steamer (stainless steel would work just as well) to suit the Instant Pot. Using tiny pieces of parchment paper that have been coated with oil, place the folded bao onto the paper, preventing the bread from adhering to the paper. Place the bao into the bamboo steamer and cover with the lid to keep the bao warm. Fill the inner pot of the Instant Pot with a cup of water and close the lid. Place the trivet in the middle of the table.

In a bamboo steamer, arrange the buns and insert it in the saucepan of boiling water (you need to steam these in batches) Place the bamboo steamer on the trivet and secure the Instant Pot cover in place.

Select STEAM mode for 5 minutes (remember to use a separate timer because the Instant Pot’s timer does not function in venting mode).

Set your timer as soon as you begin to hear the pressure being released from your ears. When it’s finished, remove the cover and you’ll be left with soft, fluffy, and fully cooked bao buns that are ready to be filled with the stuffing. Remove the skewer from the filling before you begin to fill it.

How to steam Bao Buns on a stovetop?

With the help of our Instant Pot, we’ve steam-cooked the buns. To use the Instant Pot, you’ll need a 7-inch bamboo steamer (stainless steel would work just as well). Using tiny pieces of parchment paper that have been coated with oil, place the folded bao onto the paper, preventing the bread from clinging to it. Place the bao into the bamboo steamer and cover with the lid to keep the steam inside. Using the inner pot of your Instant Pot, add a cup of water. Organize your table by placing a trivet in the middle of it.

In a bamboo steamer, arrange the buns and set it in the pot of water (you need to steam these in batches) Place the bamboo steamer on the trivet and secure the Instant Pot cover in place.!

Steam for 5 minutes (remember to use a separate timer because the Instant Pot’s timer does not operate in venting mode).

When it’s finished, remove the cover and you’ll be left with soft, fluffy, and fully cooked bao buns that are ready to be filled with the stuffing you made earlier.

Bao Bun Fillings

I couldn’t make up my mind about which filler to use, so I used three! To satisfy my craving for fusion cuisine, I picked our famous Chilli Paneer dish, which worked perfectly with the soft buns. Tofu is a fantastic vegan substitute. Because of the textural difference between sweet potato and bao buns, sweet potato pairs well with them. The following is a recipe for Panko Sweet Potato that you can make at home. 1. Decide on your primary filling: TOFU (VEGETARIAN TOFU) CHILLI – Drain the tofu and cut it into chip-style pieces, then repeat the Chilli Paneer recipe above, substituting paneer for the tofu in the recipe.

• Cook till soft in the oven or in the microwave, depending on your preference.
• Dip the chicken into the panko breadcrumbs and lightly fry in a nonstick skillet until crispy and golden on the exterior, about 3 minutes.
• Spread the hoisin sauce on one side of the bao bread and set aside.
• Combine the pickled cucumber and carrot (prepare by adding slices of cucumber and shredded carrot with a pinch of sugar to vinegar and leave to sit for 30 mins) 4.
• 5.
• 6.
• Finish with a sprinkle of sriracha if desired

Can I make the Bao Bun in advance?

Yes, once the buns are baked, allow them to cool fully before covering them and storing them in the refrigerator for up to 2 days at room temperature.

Allow the food to come to room temperature before reheating. The leftovers may be warmed in the microwave for 15-20 seconds or steamed for 2-3 minutes to refresh the flavor.

Can I freeze the Bao Buns?

Yes, it is possible. Make sure the buns are absolutely cold before putting them in a freezer-safe container. Prior to reheating or steaming, let defrosting at room temperature to complete. Alternatively, steam for 10-12 minutes in a steamer immediately away. Recipes for the Instant Pot in Other Forms Was this recipe to your liking? Please remember to sign up for your free Indian mithai recipe e-book (these recipes are not available on the site) and email updates so that you may have new recipes delivered directly to your inbox on a regular basis.

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INSTANT POT BAO BUNS 3 WAYS

With this video tutorial, you will learn how to create the ideal, fluffy, and soft steamed bao buns in your Instant Pot. Using a variety of tactics and ideas, you can create the ideal bao buns in the comfort of your own home. Preparation time: 5 minutes Cooking time: 10 minutes Mini n 1 hour and 45 minutes of active time Time allotted: 2 hours

Ingredients

Equipments/Tools

• The following items are required: an electric stand mixer, an Instant Pot, a Bambo steamer, parchment paper or big white cupcake cases or wrappers, long toothpicks or bamboo skewers.

Bao Buns (Steamed Buns)

• Plain flour (about 2 1/8 cup)
• 1 tablespoon caster sugar
• 1/2 teaspoon quick-action dried yeast
• 1/2 teaspoon baking powder
• 25ml milk
• 1.5 tablespoon sunflower oil (plus 2 tablespoons extra)
• 1.5 teaspoon rice vinegar
• 100ml warm water

Instructions

1. In the bowl of a stand mixer, combine the flour, sugar, yeast, baking powder, milk, oil, and water
2. Mix well. Mix everything on medium speed with a dough hook (you may need to add extra warm water to bring everything together and form a sticky dough)
3. On medium speed, continue to mix until the dough becomes glossy, soft, and smooth to the touch. This phase might take between 10 and 12 minutes. for around one minute, knead the dough in your hands or on a work surface
4. Place a piece of parchment paper in the inner pot of the Instant Pot and arrange it as desired
5. Place the dough in a saucepan and cover it with a glass top to keep it warm. Turn on the Yogurt mode and let the dough to PROVE for 1 hour. The dough should be doubled in size before using it. Eliminate the risen dough from the saucepan and knead it for a couple of minutes on a lightly floured surface, pressing down on it to remove any air bubbles. The dough is rolled out into a long sausage shape and then sliced into 8-9 pieces. Each piece should be rolled out into a spherical ball. Roll out each ball into an oval shape that is approximately 5-6mm in height, using a rolling pin. Make an omelet by brushing oil onto the rolled dough and inserting a toothpick or bamboo skewer in the center of each oval. Do not push the dough when folding it in half. Cut out 8-9 pieces of baking parchment or use white cupcake cases or wrappers to hold the buns, and arrange one on each paper
6. Or In a warm environment, cover the buns with a clean kitchen towel and allow them to rise once more for 30-40 minutes
7. Prepare the instant pot to steam the buns at this point. Fill the inner pot halfway with water and set a trivet on top
8. Place a stainless steel ring or a round cake tin without the base on the trivet to keep the steamer at a comfortable height. Make a bamboo steamer and set it in the pot (you will need to steam them in stages)
9. Arrange the buns in the steamer and place it in the pot
10. As soon as you close the lid, check to see that the pressure valve is in the VENTING position. Select STEAM mode for 5 minutes (remember to use a separate timer because the Instant Pot’s timer does not function in venting mode)
11. Once you begin to hear the pressure set timer, you should do the following: When it’s finished, remove the cover and you’ll be left with soft, fluffy, and fully cooked bao buns that are ready to be filled with filling. Remove the skewer from the filling before you begin to fill it. Warm bao buns are a delight.

Notes:

This dish may easily be doubled or halved. Check out the recipe for the stuffing in the previous page. Don’t have access to an Instant Pot? Check out the link above for more information on the conventional steaming procedure. It is important to note that the nutritional information presented is an estimate based on an internet calculator. If you want dietary counseling, please speak with a qualified nutritionist. From 2010 until 2020, all intellectual property rights are reserved. Jagruti’s Culinary Adventures

Homemade Instant Pot Pork Bao Buns

Instant pot pork bao buns are actually a lot simpler to make than you may expect. Bao buns with a Thai twist that are worthy of a restaurant appearance! This dish is ideal for a romantic evening at home or as a creative dinner party idea for friends and family. When I was in Portland, Oregon, I had my first taste of a bao bun. We stopped at a little food stand and bought packed baos and dumplings, which I have been daydreaming about since since I had them. When I first tried these, I knew I wanted to recreate something similar since the curry chicken and ground pork were so flavorful and flavorful.

On Thanksgiving night, it was like having a warm, fluffy dinner roll that was ripe and ready to soak up the gravy.

I think it’s the ideal blend of textures, and it makes for an excellent vessel for just about any filling!

Instant Pot Bao Buns:

Make fluffy, delectable bao buns in the Instant Pot to impress your visitors or your significant other without the bother of baking them from scratch. I guarantee you that they appear to be far more difficult to produce than they actually are. With the use of the Instant Pot’s steamer basket and the saute mode feature, you can quickly and effortlessly produce bao buns. Because it fits all of the different sizes of Instant Pots, this is the steamer basket that I prefer to use the most often. You can also cook these pillowy buns in a pot or a steamer if you don’t have an Instant Pot on hand.

The fact that I just placed them in a big stockpot with the steamer basket and they worked well is demonstrated here. Most people are probably not familiar with bao buns, so let’s go through some frequently asked questions:

What is a bao bun:

Bao buns are fluffy buns with a taco-like form that are popular in China. They are a steamed bun that may be filled with almost any form of filling, however most often some sort of pork is utilized. For the stuffing, we’re utilizing a fantastic sticky Thai pork dish that everyone will love. Even better, Thai style sticky pork can be prepared in the Instant Pot, resulting in less cleanup and a delectable, juicy, and tender pork dish that cooks in minutes rather than hours!

What to serve in steamed bao buns:

They are designed to be served with a filling, which is why they are so little and fluffy. Make use of your imagination and whatever you desire! You can make it vegetarian by using cauliflower taco filling instead of kalua pork as a filler.

Where to buy bao buns:

In order to be served with a filling, these small fluffy buns must be steamed first. Utilize your imagination and whatever materials available. You can make it vegetarian by using cauliflower taco filling in place of thekalua porkas.

Are bao buns gluten free:

Unfortunately, bao buns do not contain any gluten. However, my buddy over at Gluten Free on a Shoestring makes these fantastic gluten free bao buns that are just delicious.

How to cook bao in the Instant Pot:

One of the most appealing aspects of this dish is that it can be prepared entirely in the instant pot. Even your bao buns are delicious! Using a steamer basket and the saute mode function of your instant pot, you can simply transform your instant pot into a steamer for bao buns and other dishes. In order to prepare bao buns in the instant pot, you must first set the pot to saute mode before proceeding. Bring 1 cup of water to a simmer and remove from heat. Place the buns in a steamer basket and carefully lower them into the saucepan of boiling water.

It is possible that you may need to use a rack in the bottom of your pot.

So whether you make bao buns in the Instant Pot or in a steamer on the stovetop, you will quickly discover that they are a new family favorite in your household.

Instant Pot Pork Bao Bun Recipe:

• One of the most appealing aspects of this dish is that it can be completed entirely in an instant pot. Including your bao buns, of course. A steamer basket plus the saute mode option in your instant pot may quickly transform your instant pot into a steamer for making bao buns. The first step in making bao buns in the instant pot is to set the pot to saute mode. Bring the pot to a simmer with 1 cup water. Using a steamer basket, place the buns in the saucepan and bring it to a boil. Please make certain that their feet do not come into contact with the water. Use of a rack in the bottom of the pot may be necessary. Cook on high pressure for 15 minutes after covering the instant pot with a lid (any lid will work). So whether you make bao buns in the Instant Pot or in a steamer on the stovetop, they will quickly become a new family favorite in your home. To be honest, what could be more delicious than a fluffy bun stuffed with delectable treats?

For The Pork:

• What’s amazing about this dish is that it can be cooked entirely in an instant pot. Even your steamed bao buns! A steamer basket plus the saute mode option of your instant pot may simply transform your instant pot into a steamer for making bao buns. In order to prepare bao buns in the instant pot, you must first set the pot to saute mode. Bring 1 cup of water to a simmer in the pan. Place the buns in a steamer basket and carefully lower them into the saucepan of simmering water. Make certain they are not in contact with the water. It is possible that you may need to place a rack in the bottom of your pot. Cook on high pressure for 15 minutes after covering the instant pot with a lid (any lid will do). So whether you make bao buns in an Instant Pot or in a steamer on the stovetop, they will quickly become a new family favorite in your house. After all, what could be better than a fluffy bun stuffed with deliciousness?

For The Slaw:

• Ingredients: 1/2 cup cucumber, finely julienned
• 1/2 cup carrot, finely julienned
• 1/2 cup vinegar (from an excellent quality pickle jar)
• 1/2 cup pickle juice

To Top:

1. Mix flour, sugar, salt, and yeast in a large mixing basin until the dough comes together
2. In a mixing dish, blend the milk, warm water, and butter until well combined. Add to the flour mixture and whisk until well combined. The dough should be placed on a lightly floured board and let to rest for 10 minutes once it has become too hard to stir. Prepare an oiled basin and set aside for 1 1/2 hours, or until the dough has about doubled in volume. Following a minor kneading, divide the dough into ten equal pieces and allow it to double in size once more. Form into little balls
3. Using a rolling pin, flatten each ball into an oval shape and place on a baking sheet lined with parchment paper. After brushing with oil, lay a tiny piece of parchment paper on half of the oval and press down. Fold the paper over to completely enclose it
4. Set aside for another hour after covering with plastic wrap Meanwhile, prepare the pork by setting the Instant Pot to saute mode and browning it in batches. Cook for 7 minutes, tossing periodically, until the pork is browned on both sides. Fill the container with water and close it with the lid. Cook on high pressure for 60 minutes after adjusting the valve to sealing position. Combine all of the slaw ingredients in a large mixing bowl and set aside in the refrigerator
5. The buns should be prepared using one of the ways listed below
6. When the pork is done, remove any extra liquid from the Instant Pot and turn the Instant Pot back on to saute mode. Stir in the sesame oil, lemongrass, ginger, garlic, brown sugar, fish sauce, and hoisin sauce until everything is well-combined, about 2 minutes. Cook for 5 minutes more to thicken the sauce. To assemble, stuff baked buns with pork and top with slaw and other desired toppings.

To Cook the Buns on the stove top:

To cook the buns on the stovetop, bring a large stockpot filled with 4 cups of water to a simmer over medium heat and reduce the heat to low. Place 3-4 buns on the steamer basket and lower it into the pot (being sure that the bottom of the steamer basket does not come into contact with the water). It’s possible that you’ll need to add a trivet if necessary. Place the lid on the saucepan and steam for 15 minutes until the vegetables are tender.

To Cook The Buns in The Instant Pot:

In order to cook the buns in the Instant Pot, fill the insert with 4 cups of water and set it to saute mode. Place 3-4 buns on the steamer basket and lower it into the insert (making sure the bottom of the steamer basket does not come into contact with the boiling water).

It’s possible that you’ll need to add a trivet if necessary. *If necessary, use a big stockpot lid to cover the pot and allow it to steam for 15 minutes (do not seal or turn on any other functions, since the pot will automatically switch to saute mode while the lid is covering it).

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Instant Pot Potstickers, Bao Buns, Dim Sum

In the form of spherical Instant Pot Bao Buns, which are a type of Asian steamed dim sum, these Instant Pot Potstickers are prepared in the Instant Pot. You’ll hear any of those words used to describe various types of Instant Pot steamed dumplings at different times. I like to use the word “pot sticker” to refer to most of my creations, whether they are round like Bao Buns or in the more classic potsticker shape. However, if you want to be very technical about it, these are referred to as Bao in Chinese culture.

Despite the fact that potstickers are technically fried, you will commonly hear the phrase used to refer to steamed potstickers.

Whatever you want to call them, steamed buns are what they’re all about.

In order to be completely accurate, at least according to those who have raised concern, and I am going to presume that they are correct (and that this is consistent with my understanding), you should refer to these as Bao Buns.

Instant Pot Potstickers (aka Bao Buns or Dim Sum)

This recipe for Instant Pot potstickers is simple and quick to prepare. The Instant Pot is utilized in this recipe for both the filling and the steaming of the dumplings. It is possible to get anything between 6 and 10 dumplings from this recipe, depending on how large you cook them. You might be able to get 12 out of the dough if you roll it out really thinly. However, I prefer mine to be larger and thicker! Basically, all you need is flour, salt, yeast, sugar, and water to make the dough. It will need to rise for approximately 45 minutes, plus another 15 minutes once it has been filled.

• To make the filling, combine soy sauce, oyster sauce, hoisin sauce, sugar and cornstarch in a mixing bowl.
• The Potstickers (Bao Buns) are then stuffed with the filling.
• You may also use a knife to trace along the edge of a ramekin or small dish to do this.
• This recipe prepares a circular Bao Bun or a Pot Sticker in the Dim Sum manner.
• It is necessary to let the buns to rise again for 15 minutes before steaming them in the Instant Pot.

Place the bun on the trivet and the bun on top of that. Please do not overcrowd the buns! Steam for three minutes on the stem setting of the pressure cooker, then quickly release the pressure and serve immediately.

Serving Instant Pot Potstickers

Serve with a spicy soy dipping sauce, or any other sauce of your choosing, as a condiment. Listed below is a post by a fellow food blogger that includes four distinct Asian Style Dipping Sauces. A delicious appetizer for Asian or Chinese meals, such as the following dishes: Instant Pot Potstickers

• Pad Thai in the Instant Pot, Korean Pork Chops in the Instant Pot, Beef and Broccoli in the Instant Pot

Ingredients

• Pak Thai, Korean Pork Chops, Beef and Broccoli in the Instant Pot are just a few of the recipes available.

Instructions

1. A little mixing dish is ideal for combining sauces such as soy sauce, edamame bean paste, hoisin sauce, sugar and corn starch. To blend, stir the ingredients together. Pork and onion should be placed in the Instant Pot. Cook until the meat is almost completely browned, then add the sauce. Immediately remove from heat and set aside for 5 minutes. Remove the liner from the Instant Pot and set it aside to dry. In a medium-sized mixing basin, combine the water, yeast, and sugar
2. Slowly incorporate the flour into the mixture until it comes together in a ball. 5 minutes should be spent kneading the dough mixture. Continue to knead the dough until it is smooth, adding salt as necessary. It took around 45 minutes to double in size after being covered with plastic wrap. Roll out the dough on a floured board and cut out the buns using a 4 or 5 inch circular cookie cutter or a ramekin
3. Set aside. To make the buns, start by placing the filling in the center of each circle of dough and then gathering the edges to seal the buns. To seal, pinch the edges together. Allow the buns to rise for 15 minutes after covering with a clean towel. Fill the inner pot of the Instant Pot with 1 cup of water and set a metal trivet in the bottom of the pot
4. Place the buns in a steamer basket, on a plate, or in a pan, and set them on top of the trivet to steam. Three minutes of steaming after closing the lid, followed by a fast release
5. Enjoy

Nutrition Information:

Yield:8Serving Size: 1Servings per container: Calories:227 7 g of total fat 2 g of saturated fat 0 g of Trans Fat 4 g of unsaturated fat Cholesterol:29mg Sodium:410mg Carbohydrates:29g Fiber:1g Sugar:3g Protein:12g

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Instant Pot Pork Bao Buns are fluffy buns that are snow-colored and packed with a flavorful pork filling.

What does Bao mean?

Bao is a Chinese word that literally translates to “small steamed bun.” Bao Buns are said to have originated in China. Furthermore, they are frequently found at Chinese restaurants.

What are bao buns?

Bao Buns are steamed buns that are bite-sized. Filled with pork, beef, or veggies, as well as ginger and oyster sauce, this dish is a favorite of many. A fluffy white dough is wrapped around the filling and then steamed in a bamboo basket, as is customary in Japan.

Can I use a different meat?

Yes, you may use a different type of beef. You may make this dish with chicken, beef, or pig. Whichever you like is OK with me. Some people even choose to make the stuffing entirely of veggies rather of meat. When it comes to the filling for these fluffy tiny steamed buns, the possibilities are endless. Changing the dough, on the other hand, is not something I advocate.

What if I don’t have an Instant Pot?

If you do not have an Instant Pot, you may cook your buns in a steamer instead. Within a huge pot, a bamboo steam basket is typically utilized to cook the food. If you have a stainless steel steam basket, it should work just as well for this recipe, as long as it is large enough.

Can I still make these if I don’t have a stand mixer?

Yes, it is possible to prepare these buns without using a stand mixer. However, they will be more time-consuming to make because you will need to knead them by hand for five minutes before using them. For your arms, it’s a fantastic exercise!

What are some tips for making Bao buns?

I recommend that you use plain flour or all-purpose flour for this recipe. It has been my experience that bleached white flour works best for achieving the desired hue. If you are having difficulty locating bleached wheat flour, Asian grocery stores may be able to assist you. Unbleached cotton, on the other hand, will work just as well. Your buns will not be pristine white, and you will not have that beautiful color in your hair.

How can I reheat Bao buns?

I highly recommend putting any leftover Bao buns in the freezer, inside a freezer bag, to prevent them from becoming soggy. I would reheat them by steaming them for five minutes on a low heat setting. You may reheat them in your Instant Pot, however I would recommend using manual pressure for 3 minutes instead.

Dough Ingredients

• 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon yeast, 1 teaspoon sugar, 3/4 cup room temperature water

Filling

• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin
• 1 tablespoon sugar
• 1/2 cup water
• 1 tablespoon cornstarch

• To make the sauce, combine the soy sauce, oyster sauce, hoisin sauce, sugar, corn starch, and water in a small mixing bowl
• Stir well. Pork and onion should be placed in the Instant Pot. Towards the end of the cooking process, add your sauce. To blend, stir the ingredients together. Cook for 5 minutes on medium heat. Once finished, take the dish from the Instant Pot and set it aside. Clean and dry the Instant Pot thoroughly. In a small mixing bowl, combine the flour, instant yeast, and sugar
• Mix well. To blend, stir the ingredients together. In a stand mixer fitted with a dough hook attachment, combine the flour mixture and the water
• Pour in the room-temperature water to complete the mixture. 5 minutes should be spent kneading the dough mixture. Continue to knead the dough until it is smooth, adding salt as needed. Allow it to rest, covered, for 45 minutes or until it has doubled in size. The dough should be rolled out on a floured surface. Make your buns by cutting them out using a 4-5 inch round cookie cutter
• Work with only one piece of dough at a time. Place the filling in the center of the bun and gather the edges to encompass it
• Squeeze the bun together to seal it. For approximately 15 minutes, cover with a clean towel and allow them to proof. At room temperature, allow the dough to rise for about 10-15 minutes (it will take less time at a warm temperature). Using a metal trivet, place 1 cup of water in the inner pot of the Instant Pot. Set the pot aside. Steaming the buns may be accomplished using either a bamboo basket or a plate. Place it on top of the trivet to protect it. In a basket or on a dish, arrange three to four proofed buns
• Close the jar’s lid. Set the steam release valve to the “sealing” position. Set the timer to 3 minutes by pressing the “Steamer” button. Pressure should be released after three minutes of steaming
• After one minute, pressure should be released. Serve and take pleasure in it

To make the sauce, put the soy sauce, oyster sauce, hoisin sauce, sugar, corn starch, and water in a small mixing bowl; stir well to blend the ingredients. Toss the pork shoulder and onion into the Instant Pot and set it to “Sauté.” Almost done, add your sauce; cook until almost done. To blend, stir well. 5 minutes in a hot pan. If you are through use the Instant Pot, turn off the stove and lay it aside; Firstly, thoroughly clean and dry the Instant Pot Combine the flour, instant yeast, and sugar in a small mixing dish.

1. Make use of a dough hook attachment to combine your flour ingredients in a standing mixer.
2. 5 minutes of kneading the dough mixture Continue to knead the dough until it is smooth, adding salt as necessary.
3. Spread flour on a floured surface and roll out the dough.
4. Concentrate on a single piece of dough at a time.
5. For about 15 minutes, cover them with a clean cloth and set them aside.
6. Fill the inner pot of the Instant Pot with 1 cup of water and add a metal trivet on top of it.
7. Make a trivet for it and place it on top of it Place three or four proofed buns in a basket or on a tray.
8. Steam release valve should be set to the “sealing” position; Set the timer to 3 minutes by pressing the “Steamer” key.
9. Serve and take pleasure in the experience.

Reader Interactions

My excitement was building as I prepared to share this great recipe for Bao Buns with you all. Bao Buns are steamed buns that are smooth and fluffy. They are not only adorable to look at, but they also make for spectacular party food. In Chinese, these buns are referred to as Gua Bao. However, they are most commonly referred to as Bao Buns. The traditional filling for these buns is pork belly, but you may use any filling of your choosing to make them even more delicious. Grilled vegetables, marinated tofu, or cauliflower are all good additions.

They have a big selection of Bao Buns to choose from.

I prepare these in huge batches and freeze them for a quick weeknight meal on the weekend.

Everyone will be thrilled once they have tried these soft and fluffy handmade steamed buns once you have finished preparing them.

SOME TIPS TO REMEMBER

• YeastBaking powder will aid in the rising of the buns. It is necessary to use lukewarm water rather than boiling water in order for the yeast to activate
• Also, mixing sugar or honey into the water aids in the activation of the yeast and resulting in a softer dough. Continue to knead the dough until it is smooth and tender to the touch. To make this recipe, use a stand mixer on medium speed for around 10 minutes. Rub some oil over the surface of the dough so that it will not stick when you start making the buns later on. Fold each round in half and insert a toothpick or chopstick in the center to create a small space in the centre. Flatten them a little to give them the appearance of a bun

STEP 1: To begin, combine sugar or honey in tepid water with a small amount of oil. After that, add the yeast and let it sit for 5-10 minutes until it becomes active. In the bowl of a stand mixer with a paddle attachment, combine all of the dry ingredients. Start kneading the dough with the Dough hook, slowly incorporating the liquid until everything comes together to form a dough-like consistency. As needed, increase or decrease the amount of liquid used. STEP 3:I recommend that you knead the dough a couple of times before placing it in the refrigerator to rise.

To make the bread, place the dough in the Instant Pot and let it rise on the Yogurt setting for 1 hour, or until it has about doubled in size.

STEP 4: Once the timer goes off, continue kneading for another 5 minutes to eliminate any remaining air bubbles.

STEP 5: Cut the circles using a cookie cutter or a small size cup to make them more uniform.

STEP 6: On a baking sheet, cut out tiny squares of parchment paper using a sharp knife.

Cover them with a cloth and leave them in a warm location for at least 30 minutes, or until they have puffed up.

COMMONLY ASKED QUESTIONS

Place the buns in the steamer basket when they have been made. Pour water into the Pot and hit the Saute button. When the water is boiling, place the steamer basket in the pot on top of the trivet and cover with the lid. Steam for 10 minutes at the venting position with the lid closed. The timer will not operate if the steam is set to the venting position; thus, an external timer should be used.

Stovetop: Fill a stockpot halfway with water and set it aside. When the water is boiling, place the steamer basket in it and cover it. Steam the buns for 8-10 minutes, or until they have risen and are tender and fluffier.

What to fill Bao Buns with?

Bao Buns are frequently served with pork belly and are known to as “Pork Belly Buns.” However, you are free to pair them with anything you like if you want. I prefer to serve them with a spicy tofu/paneersalad as a side dish. Alternatively, you may serve it with your favorite protein and a side of vegetables.

How to Store Steamed Bao Buns?

I normally make these in excess and put them in the freezer so that I may enjoy them for a longer period of time after making them. In the refrigerator, they will last 3-5 days and in the freezer, they will last as long as two months. After reusing the steam for 5-7 minutes, serve with your favorite stuffing and enjoy!

• The following dishes are available: CHILI GARLIC NOODLES, SINGAPOORE NOODLES, KIMCHI FRIED RICE, PINEAPPLE FRIED RICE, VEGAN THAI CURRY NOODLES, SESAM NOODLES, VIETNAMESE SPRING ROLLS.

STEAMED BAO BUNS

My excitement was building as I prepared to share this great recipe for Bao Buns with you all. Bao Buns are soft and fluffy steamed buns that not only appear adorable but also serve as a delicious party food option. Preparation time: 10 minutes Cooking Time: 10 minutes 1 hour and 30 minutes of rest Time allotted: 1hr50mins CourseBreakfast CuisineChineseServings 20bunsCalories98kcal Instant PotStand Mixer (Instant PotStand Mixer) Pincers (Rolling Pins)

Layering:

• To begin, combine sugar or honey in lukewarm water with a small amount of oil. After that, add the yeast and let it sit for 5-10 minutes until it becomes active. Pour in the dry ingredients (all-purpose flour, sugar, salt and baking powder) into the bowl of an electric stand mixer and beat on low speed until combined. Start mixing the ingredients at a medium speed with the dough hook, using the dough hook. Slowly begin to incorporate the liquid until it begins to resemble a dough
• Once you have a sticky dough, begin combing at a medium speed for 10 minutes, or until you have a soft, silky dough, as desired. As soon as the dough is soft and smooth, I recommend that you knead it for a short period of time with your hand. Pour the oil into the inner pot of the Instant Pot and distribute it around the pot to coat it. Now, place the dough in the Instant Pot and secure the top in place. The dough will rise and double in size in around 60 minutes, so press the Yogurt button and set a timer for 60 minutes.

Shape the Buns:

• When the timer goes off, open the lid. It should have doubled in size by this time
• Punch it down a couple of times and knead it again to remove all of the air bubbles from the dough. Making use of a rolling pin, roll the dough until it is approximately one centimeter in height
• Cut circles from the dough with a cookie cutter to make a cake stand. Re-roll then repeat the procedure with the remainder of the dough Every bun should be folded over and then flattened with a rolling pin so that it takes on the form of a bun
• Place all of the buns on a big baking sheet or in a large pan and cover with a cloth. Allow for at least 30 minutes of resting time in a warm environment for the buns to rise. It is expected that the buns will be puffy and large in size.

Steaming:

• Instant Pot: Place 1 cup of water in the inner pot of the Instant Pot and place a trivet on top of the water. Place the buns in a single layer in the steamer basket after they have been made. Place the steamer basket on top of the trivet and secure the lid. (Note: Remove the sealing ring before steaming to ensure that the lid does not seal.) Press the Steam button and set the timer for 10 minutes, with the vent in the venting position, on your phone or computer. After 10 minutes, remove the cover and place the buns in a baking tray to cool. (Please note that the timer will not function in the venting position, and you may need to use an external timer.) Stovetop: Fill a stockpot halfway with water and set it aside. Whenever the water begins to boil, place the buns in a steamer basket and insert it into the stockpot, then cover with a lid. Buns should be steamed in batches for 10-12 minutes.

TofuFilling:

• Fry the onion in the skillet or Instant Pot after adding the oil. When the onion begins to change color, add the bell pepper and continue to cook for an additional minute. Then top with silken tofu and a dressing of your choosing (I have used Pad Thai Sauce). Using a spatula or potato masher, mash the tofu and simmer until everything is fully mixed. Seasoning the dish with salt and pepper to taste is optional.

Layering:

• Once the bao buns have been steaming for a few minutes, carefully open them so that they don’t shatter. Place the salad on one side of the sandwich, the tofu filling on the other, and seal the buns before serving.

You may use any type of filling that you like to make this dish. BEYOND LUKEWARM WATER:Yeast has to be able to function in water that is somewhat warmer than lukewarm. If the water is too cold or too hot, the yeast will not function properly. When creating these Bao Buns, you may use any type of flour you choose. You can use all-purpose flour or wheat flour, or you can combine the two types of flour. STEAMING:

1. Remove the sealing ring from the lid if pressure is building up on the inside of the lid. Taking the sealing ring off the lid will result in it not being sealed. When steaming, if you place the vent to the venting position, the timer will not function. This can be accomplished with the use of an external timer. Fill the stockpot about a third of the way with water. In a steamer basket, place the Bao Buns, leaving a small amount of space between the two buns, and steam for 10 minutes.

FROZEN BAO BUNS: Place the remaining Bao Buns in a freezer-safe container. Place the tray in the freezer for at least 2 hours before removing it. When you come back in 2 hours, they will be a bit frozen and difficult to handle. Take them out of the dish and place them in the Ziploc bags. When reheating, place the vegetables in the steamer basket of an Instant Pot and steam for 5 minutes on the Steam setting. Nutritional Values The following percentages of daily values are based on a 2000-calorie diet: STEAMED BAO BUNSAmount per serving percent daily value** Keyword Instant Pot, Steamed Bao Buns, vegan, and vegetarian options are available.