A Brief History of Bao
Baos are extremely popular in China. Buns can range in size from the size of a dumpling to the size of a burger, depending on where you are and what country you are in. We’ll give you a quick overview of how Baos came to be popular, as well as how they varied from place to region. Who was the first to create a Bao? The Bao (‘bun’) originated in Chinese culture as a stuffed version of the ‘Mantou,’ a simple steamed dumpling that is sometimes compared to bread in appearance. In addition to explaining its distinctive form, the narrative behind this steaming pleasure explains why its evolution into Baos (or Baozi) was such a logical progression.
Zhuge was confronted with a massive logistical difficulty when returning from war during his legendary Southern Campaign, which was launched to put down a revolt in the area that is now Sichuan province.
Supposedly, the river was carefully guarded by a Deity, who refused to grant safe passage to Zhuge unless the general flung the skulls of 50 of his troops into the river.
As a result of Zhuge’s deception, the Deity permitted safe passage, and the buns were given the name Mantou (barbarian’s heads) in commemoration of the historic triumph against the barbarian rebels that Zhuge had orchestrated.
- While the originator of the Bao is unknown, it is known that each area of China is passionately proud of its own unique manner of producing the bread-based snack, which varies from region to region.
- Listed below are some of the most notable regional distinctions in the United States.
- They are thick and fluffy, and they nearly resemble a tiny version of the bread-based treats that UK food fans are accustomed to seeing in their local bakeries, thanks to the fact that the wrappers are made of wheat.
- This recipe calls for rice flour, which can be found in abundance across Southern China, rather than wheat flour, which is more commonly found in the northern hemisphere’s more temperate regions.
- Baos Can Be Found in Shanghai Although Xiaolongbao, the world-renowned soup dumplings that are a hallmark of Shanghai cuisine, are extremely difficult to produce, the results are much more satisfying to eat once they have been made to perfection.
- The customary way to consume these dumplings is to puncture them and then drink all of the deliciousness that is contained within their soupy cores, followed by the enjoyment of the bun.
- Diners will be treated with a terrifying soupy splat if the dumplings are overdone and shatter before they have had the opportunity to be punctured.
Throughout the most part, these master chefs have been a permanent presence at the Chung Ying culinary establishment for the entire 38-year existence of the establishment.
These burger-sized buns have taken the globe by storm as a great fast-food dish that allows you to enjoy all of the flavor that you would experience throughout a lengthy meal without having to commit to a similar amount of time.
Almost everything, from fresh crab to searing beef to wonderfully sweet potato, may be found in a Taiwanese Bao.
This is a very exceptional and well-known form of Taiwanese Bao, stuffed with delicious and sensationally seasoned belly pork and served with a spicy chili sauce.
Seasonings and accompanying fillings differ from chef to chef, but classic ingredients include crushed peanuts, coriander, and Sun Cai (a kind of Chinese herb) (pickled mustard greens).
Find out more about our Bao special deals here, and then reserve a table before we reach capacity. Menu de Taiwanese Bao at Chung Ying Central Dim Sum Menu at Chung Ying Cantonese Restaurant
Gua bao – Wikipedia
|A traditional gua bao
|Snack, delicacy, main dish, side dish
|Place of origin
|Steamed bread, stewed meat, condiments
|Ingredients generally used
|Red-cooked pork belly, pickled mustard, coriander, ground peanuts
|Fried chicken, fish, eggs, stewed beef, lettuce
gua bao (Chinese: or ; pinyin:guàbo;Peh-e-j:koah-pau;lit.’cut bread’), also known as spork belly buns, ambiguously,bao, or erroneously as thebao bun(because “bao” means “bun,” the translated name “bun bun” is redundant, and “bao” in the Chinese language without any qualifi It is also a famous street snack in Singapore, Malaysia, Taiwan, and Japan’s Nagasaki Chinatown, where it is known as “Nagasaki Chicken Rice.” Essentially, it’s a slice of stewed beef and sauces sandwiched between two pieces of flat steamed bread known as lotus leaf bread.
This bun is normally 6–8 cm (2.4–3.1 inches) in diameter, semicircular and flat in shape, and features a horizontal fold that when opened appears to be cut.
Gua bao is said to have originated in the coastal parts of Fujian province in China. It is thought to have hailed from either the city ofQuanzhouorFuzhou. In Quanzhou, gua bao is referred to as rou jia bao (meat between buns) orhu yao shi (meat between buns) (tiger bites lion). In Quanzhou, it is customary for Hui’an people to eat these pig belly buns to commemorate the marriage of a daughter to another man. InJinjiang, a county of Quanzhou, there is a similarly vegetarian cuisine named ashu yao cao虎咬草 (tiger bites grass) that replaces the pork with a solidified peanut paste and the lotus leaf bread with a bread that is cooked in a clay oven similar to a tandoor.
- To refer to the mouth-like shape of the bun and the contents of the filling, it is known popularly in some regions of Taiwan as taiwanashó-kti(; ‘tiger bites pig’) in Taiwanese Hokkiendue to the contents of the filling and the mouth-like shape of the bun.
- In Hong Kong, they are called ascha bao(叉包) which means “fork buns” as the sandwiches are generally punctured with a toothpick or bamboo skewer to hold the contents in place.
- They are a delicacy ofNagasaki Chinatown,having been marketed in Japan for centuries due to the enormous number of Fuzhounese immigration and historic links between Fuzhou and Nagasaki reflected by the construction ofSofukuji Temple.
- Champon, a dish of Fujianese provenance that is also popular in Nagasaki, is another classic food.
In the West
Gua bao first gained popularity in the West in the early 2000s, thanks to chef David Chang’sMomofukurestaurants (c. 2004), despite the fact that he claims to have been uninformed that the gua bao dish had previously existed. It all started with a desire to use up leftover pork from his ramen, and he was inspired by his dining experiences in Beijing and New York City’s Oriental Garden, where the Peking duck was served on lotus leaf bread rather than the conventional spring pancake, according to the chef.
Chef Eddie Huang used and popularized the term “gua bao” when he established his BaoHaus restaurant in Hong Kong (c.
Since then, a slew of new gua bao restaurants have sprung up, many of which use the ambiguous moniker “bao” or the incorrect appellation “bao bun” to refer to the meal in question.
Because of the influence of Momofuku and in order to meet high demand from customers who mistakenly believed they were a staple of ramen restaurants, many ramen restaurants began adopting the practice of selling gua bao alongside their ramen dishes, which was named after Masashi Hirata, the executive chef ofIppudoin New York.
Although these are technically not gua bao at all because they do not include pork belly, they are nonetheless regarded separate lotus leaf bun sandwiches in China, despite the fact that they are not gua bao at all (he ye bao).
- The following are lists of sandwiches and snack foods: Taiwanese cuisine. Taiwan’s night markets are a must-see. Roujiamo, a dish similar to roujiamo that comes from Shaanxi Province
- “Entry8213 ( ()” is an abbreviation (in Chinese and Hokkien). The Ministry of Education published an R.O.C. in 2011
- Cathy Erway is the author of this article (April 2, 2014). L., Mandy, and L., “Taiwanese Pork Belly Buns (Gua Bao)”
- (February 6, 2013). The “Gua” was taken out of the “Bao” by whom? ab Julie Glassberg is a writer who lives in New York City (February 23, 2010). The New York Times published an article titled “Baohaus.” “Steamed bao buns,” according to BBC Good Food
- “Simple Bao Bun Recipe,” says the author. Sorted
- s^ 978-986-02-0399-8
- ISBN 978-986-02-0399-8
- Ab”Gwa-Bao (Braised Pork Wrapped in Steamed Buns),” Ministry of Foreign Affairs, Republic of China (Taiwan), 2011
- Ab”Gwa-Bao (Braised Pork Wrapped in Steamed Buns),” Ministry of Foreign Affairs, Republic of China (Tai Cathy Erway is the author of this article (2015). Taiwanese Cuisine: Delectable Recipes from the Enchanting Island Publisher: Houghton Mifflin Harcourt
- ISBN: 9780544303010
- “|,?” on xw.qq.com
- Houghton Mifflin Harcourt Retrieved2021-07-01
- s^ “, “What Is Taiwanese Gua Bao?”
- “What Is Taiwanese Gua Bao?” The MICHELIN Guide. Retrieved on April 19, 2021
- “-.” MICHELIN Guide. www.jinjiang.gov.cn. Retrieved2021-07-02
- (2019-05-25).”””?”.www.163.com. Retrieved2021-07-02
- (2019-05-25).”””?”.www.163.com. 國史館臺灣文獻館.ISBN978-986-02-0399-8
- s^ The news website “Q-Q-Q” is a good example of a satirical website. hermes birkin bag (2018-05-13). “I have a thing for pork belly and buns.” The Straits Times is a newspaper in Singapore. Retrieved2021-06-30
- s^ On the 15th of September, 2015, I made Kong Bak Pau (Braised Pork Buns). “刈包”.ettoday.net/
- s^ “A Guide to Nagasaki Shinchi Chinatown: Enjoy Local Specialties as You Walk!”.wow-j.com
- “A Guide to Nagasaki Shinchi Chinatown: Enjoy Local Specialties as You Walk!”.wow-j.com
- “The first Chinese style temple in Nagasaki”.japan-kyushu-tourist.com
- “Sofukuji Temple ()”.travel.navitime.com
- “Interchange Fuzhou City between cities”.city.nagasaki.lg.jp.e.jc.hp.transer.com
- “The first Chinese style temple in Nag This is the Story Behind the Momofuku Chili Crunch, with Eddie Huang, published on July 20, 2020, and retrieved on June 30, 2020
What Are Bao Buns?The Dumpling School
Despite the fact that they are known by many different names in many different nations, regions, dialects, and civilizations, we are here to discuss about Bao Buns! As previously stated, Bao Buns are also known by a variety of other names, including “bao, bay, pow, pau, paoare, Mantou, baozi, humbow, nunu, bakpao, bausak,” but the most commonly used terminology is “bao” or “steamed buns.” Although Bao Buns are also known by a variety of other names, the most commonly used terminology is “bao” or “steamed They have been around for hundreds of years and are delicate and delectable Chinese sweets.
They may be eaten with chopsticks or by hand, depending on your preference.
How Bao Rose To Popularity!
Bao gained popularity originally in Northern China, where wheat, rather than rice, was the staple grain of the region. Steamed buns are also the subject of several intriguing stories, including the story of how they came to be. Despite popular belief, the baozi was developed by the Chinese military strategist Zhuge Liang during the Three Kingdoms era; nevertheless, there is no definitive source for the baozi’s original origin! Most people believe that the Legendary Bao was created as a result of ancient stories and legends, however there is no one real story about how this happened.
What Is Bao Made Of?
Instead of using the traditional dumpling dough, which is made out of water and wheat, bao buns need the use of leavened dough, which entails the usage of yeast. During the steaming process, the wrapper rises to the surface. Ingredients for the Bao Buns’ base:
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What is Bao?
Bao Buns (pronounced “bow”), also known as’steamed buns’ or ‘baozi’, are a wonderful, warm, fluffy delicacy of filling wrapped in a sweet, white dough and baked till golden brown. The bao, which is made from a mixture of flour, yeast, sugar, baking powder, milk, and oil, is a touch sweeter than its closely related relative, the dumpling, because of the addition of sugar. It is a sort of stuffed bun or bread-like dumpling that originated in Chinese cuisines and is now found all over the world.
The bao bun is most generally associated with being filled with pork, however as the bao bun has gained in popularity across the world, the variety of bao bun fillings has grown significantly.
Here are some examples of fillings that you may use with your bao bread to make a delicious meal! Are you looking for a quick and easy way to create Bao Buns? Take a look at our Bao Dough recipe.
What can you serve with bao?
Bao is slightly sweeter than your typical bread bun, therefore we try to utilize toppings that will balance out the flavors and turn it into a savoury, delectable appetizer or light meal. So, wok, do you think you’ll be able to serve it with bao? As previously stated, the world is your oyster when it comes to what to offer with bao. However, as previously stated, some may choose the most frequent filling for bao, which is bbq pork, with a light and sticky sauce to complement it. Others may like a savory snack such as steak, salmon, or glazed mushrooms, as well as a sweet dessert such as chocolate!
Just a recap of some bao buns fillings:
- Bao buns with BBQ pork
- Bao buns with pork belly
- Bao buns with pickled vegetables
- Bao buns with beef
- Bao buns with fish
- Bao buns with glazed mushrooms
- Bao buns with chocolate
Are Baos healthy?
Because of the incredible plasticity of bao dough, you have a lot of control over how nutritious your bao buns are. There are a variety of options available, including a less-than-traditional dessert such as the chocolate bao, or a healthier vegetarian-based bao. The choice is entirely up to you. We cannot, however, claim that baos are the “healthiest” of all snack foods (in the sense of calorie-counting, diet-dabbling Instagrammers, at least). It should be noted that bao dough is composed of the six basic elements indicated above (flour; yeast; sugar; baking powder; milk; and oil); as such, it is a beautifully sweet dough that should be savored as part of a well-balanced diet rather than as the basis of every meal.
Do bao buns have gluten in?
Our School of Wok Bao Bun Kits include wheat, and as a result, they would not be suited for those who are allergic to gluten. Nonetheless, the bao recipe is transferrable, and if you have any food intolerances, you may modify the recipe by substituting other components to meet your needs while preparing them from scratch. Please watch our video on how to construct the perfect makeshift steamer if you find yourself with one of our School of Wok Bao Buns Kits but without a bamboo steamer. Check out our School of Wok Bao Bun Kits if after reading this your mouth is watering as much as ours and you have a sudden craving for some bao!
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You Won’t Believe Where Steamed Buns Came From
Mantou, baozi, bao, bau, humbow, nunu, bakpao, bausak, pow, pau, or paoare are all terms for the same thing. You’re probably more familiar with them as steamed buns. These soft, pillowy Chinese treats, which have been around for hundreds of years, are eaten by hand and are available in both savory and sweet varieties. They can be filled with classic ingredients such as pork, red bean paste, veggies, or potatoes, but they can also be filled with more experimental items such as tuna, tongue, or BBQ’d pigtails, which can make them great pockets for more adventurous palates.
As a matter of fact, there are many different stories about how steamed buns came to be.
The inhabitants on the other side of the river requested that he remove the heads of fifty of his soldiers in order to cross securely.
And, for whatever reason, this satiated the hordes of people who were starving for heads.
At Ejji Ramen, we’ve given the traditional steamed bun recipe a modern, edgy twist with our own unique flavor profile. Here are a few examples of the buns we’ve been whipping up lately:
- With shisho moho sauce, Asian pear and parmesan cheese, ox heart is served. Soft Crab with yuzu ginger aioli, pickled shishito peppers, and scallions
- Soft Crab with yuzu ginger aioli, pickled shishito peppers, and scallions
- Caramelized onions, radish, and smoked beef on a baguette with Espresso Molé
- On a toasted sandwich, pulled pork with cilantro jalapeo mustard is served. Seared Ahi tuts tataki (with togarashi), roasted shishoto peppers, honey dashi braised lotus root, and edamame hummus are among the dishes on the menu.
Are you getting hungry yet? Chef Ten curates meals that will tickle your tastes, whether it’s with a seasonal item or an experimental ingredient combination. Stop by to see what’s fresh on the menu and to take advantage of our daily promotions. Alternatively, if you can’t make it in person but still want delicious buns, try our Scapple Steamed Bun recipe, which was featured on ExtraCrispy.com
Take a Bao: The Steamed Buns of China
A only five years ago, baowere virtually unheard of in the United Kingdom. Although we’ve learned a great deal about regional Chinese cuisine over the past few years, we still have a long way to go. But one thing is certain: we’ve developed a strong affection for these northernChinese buns. There are entire restaurants devoted to the delicacy, which is stuffed with all kinds of delectable ingredients before being steamed till light and fluffy. Meanwhile, street food carts all throughout the country throw out bao after bao to eager customers in the name of convenience.
- The bao are supposed to have originated during China’s Three Kingdoms period, in the third century AD, according to historical evidence (although some historians believe they were around for much longer, with references to a similar-sounding delicacy dating back to 400 BC).
- Following the loss of a king, the tale says, on coming home with his army, they came across a river that was hard to wade over.
- Zhuge Liang made the decision to avoid putting his soldiers through any more hardship by shaping steamed wheat buns into the shape of human heads, stuffing them with pork, and tossing them into the river instead.
- The dish that resulted was known as mantou (which roughly translates to ‘barbarian’s head’ in English).
Steamed bao buns
- 525g plain flour, plus a little extra 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
- STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing bowl 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 shape that is approximately 3cm thick, then cut into pieces that are approximately 3cm wide – 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, roll out each ball into an oval shape that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, and 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.
Up until the end of step 3, the dough can be easily prepared in a mixer fitted with a dough hook.
FREEZING THE BUNS
The buns can be frozen after they have been steamed. Simply reheat in a steamer once it has been defrosted.
Goes well with
Recipe adapted from the February 2015 issue of Good Food magazine.
Steamed Bao Buns
Detailed instructions and photos on how to make the perfect, soft, and fluffy steamed bao buns.
To make the perfect homemade bao buns, follow these tips and tricks. They’ll be perfect for stuffing with your favorite ingredients. In this section, you will find methods for steaming bao buns on the stovetop and in a steam oven.
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 recipe. After they’ve been cooked, the bao buns can be frozen and then reheated in the steamer
Buns are traditionally round in shape, with a filling that is either char siu or ground pork mixed with slices of Chinese lap cheong sausage and boiled egg. Char siu pork is the most common filling, but other fillings are also popular. Steamed buns can also be made plain, 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. However, somewhere along the line, someone had the brilliant idea of creating folded over steamed buns that could be opened up and filled with a variety of ingredients, much like a burger or sandwich.
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 warm 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.
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 ingredients 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 only 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. This should take approximately 10 minutes using 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 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.
As soon as the dough has doubled in size, punch it down and knead it by hand for approximately 5 minutes to release 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 small 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.
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.
Place the rounds on a small sheet of baking paper – I like to use plain 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.
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.
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 puffy 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 could 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 bottom shelf of the oven, there is a baking tray 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
- 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 purchase 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
- 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
- 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 making bao buns, I recommend investing in a multi-tiered metal or stainless steel steamer, which can be found at most Asian grocery stores or online. These are also available in a variety of sizes and have the added benefit of being dishwasher-safe
- Fill the saucepan about one-third of the way with boiling water, and then place the steamer baskets on top of that. Place the saucepan 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
- 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 while cooking. Cover and steam for approximately 10 to 12 minutes, or until the buns have risen and are light and fluffy when opened.
Tips For Making Bao Buns
- Plain flour (all-purpose flour) is fine for this recipe, as the cornflour (cornstarch) will aid in giving the buns a light and fluffy texture due to the addition of cornstarch. It is not necessary for the buns to be a brilliant white as those found in Chinese restaurants
- However, the taste and texture should remain the same. To achieve the snowy white appearance of buns found in Chinese restaurants, I recommend using bleached flour, which can be found in Asian grocery stores or online. In order for the dough to rise properly, it must be kneaded for the recommended amount of time. It is possible that failing to knead the dough properly will result in buns that are blotchy in appearance (but still taste delicious), and this is due to not mixing the ingredients together thoroughly 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:
- 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
- First, shape the bao buns and place them on a small sheet of baking paper each, then transfer them to a large tray that will fit inside your steam oven/combi-steam oven. Second, proof the bao buns. I can fit a large sheet pan into my steam oven, which will comfortably accommodate 12 bao buns. There is no need to wrap the buns in plastic wrap. Proof the bao buns in their shaped forms at 40°C / 104°F for approximately 30 minutes, or until the buns have puffed up slightly
- 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 stored in zip-lock bags in the freezer for up to two months if they are not consumed immediately. To reheat frozen bao buns, simply steam them for about 5 minutes, or until they are completely warmed through.
What to Serve with Bao Buns
One of my favorite ways to serve bao buns is to stuff them with char siu pork and pickled veggies that I make in a flash.
For further information, please refer to my recipe for Sticky Pork Bao Buns. Other excellent toppings for bao buns include the following: Braised Short Ribs with Asian Flavors Pickled Chillies, Chinese Barbecue Pork (Char Siu Pork), and other condiments Print
Steamed Bao Buns
- 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
Instructions on how to create the ideal, soft and fluffy steamed bao buns, complete with images. To make the perfect homemade bao buns, follow these tips and tricks. They’ll be perfect for stuffing with your favorite ingredients. There are directions for steaming the bao buns on the stovetop and in a steam oven included in the recipe.
- 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 (
In order to prepare the buns
- In a large mixing bowl or the bowl of an electric stand-mixer (if using), combine all of the dry ingredients
- 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 ingredients into the dry ingredients with the dough hook at a medium speed is recommended. If you are using a different type 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
- 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
- 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 onto the surface of the dough with your hands
- 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 round in half and then gently flatten the dough with a rolling pin to form the bun shape
- 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 puffed up a little.
In order to steam the buns
- 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
- Serve the buns as soon as possible.
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 can add it directly 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 amount of dried yeast as you would with instant yeast.
- Combine the dry ingredients in the recipe above with the yeast mixture and vegetable oil, and mix well.
- Although the buns will be a pale yellow in color, they will taste delicious.
- 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.
- ***Place the steamer basket on top of the saucepan.
- Place the lid on top of the steamer basket and close the lid tightly.
- 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.
- There is no need to wrap the buns in plastic wrap.
- * 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.
- 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 can use this handyConversion Chart for Fundamental Ingredients.
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 Steamed Bao Buns (Gua Bao Buns)
Do you enjoy bao buns? They’re perfect for adding an Asian flair to sandwiches, and because they’re made with such simple ingredients, they’re even better than buying them from the bakery in the first place! Bao buns are a wonderful thing to have on hand at all times. Gua Bao is a dish that I particularly enjoy creating, and that is where these bao buns come in. They are a necessary element in the preparation of gua bao, however a variety of other delights can be placed inside these buns as well.
When it comes to the fillings, you have a lot of freedom.
Steamed bao buns have a light, fluffy texture, which is due to the steaming process.
Bao Buns cooking process
While the ingredients are simple, the process of making steamed bao buns can be a little difficult, even with the simple ingredients. So, when you look down below, you’ll see I’ve prepared extremely detailed step-by-step instructions, complete with photos and a video, so you’ll feel as if I’m right there with you in your kitchen, preparing these bao buns. I’ve also attached some troubleshooting notes for your reference.
Part 1 – prepare the dough1st rise
- In a large mixing bowl, combine all of the dry ingredients
- Add the wet ingredients to the dry ingredients
- Then, using an electric mixer (although this step can be completed by hand), knead the dough. Allow the dough to rest for 10 minutes after it has been covered. Knead the dough for a minute or two. Allow the dough to rest for another 1 hour or more.
Part 2 – divide the dough
- After the dough has doubled in size, it is ready to be used. Make one more gentle kneading motion with the dough
- Cut the dough into pieces that are equal in size. Bringing the dough together into a ball is the next step. Rolling the dough will help it to become a dough ball even more. Keep the dough covered with plastic wrap at all times when working on the remainder of the dough
Part 3 – form the buns, 2nd risecook
- Each dough ball should be rolled out into a long oval shape. Apply oil to it (this will allow the bun to split more readily afterwards)
- To form the bun, fold the oval dough in half. Place it on a piece of parchment paper
- Then fold it in half. Allow the buns to rise once more before baking
- In the event that you’re using a metal steamer, place some towels under the lid to prevent the water from dripping onto the buns. Before serving, steam the buns for a few minutes and then set them aside, covered with a lid. You can either serve the buns right away or keep them in the freezer for later use.
The keys to making bao buns and troubleshooting
This is a fairly typical problem with steamed buns, and it’s usually caused by a rapid rise and/or drop in pressure when the buns are being steamed. You should do the following to avoid it:
- Slowly bring the bun dough to a boil in the steamer. Do not bring the water to a boil in the steamer and immediately add the steaming rack. Instead, lay the steamer over the pot of water and begin cooking immediately. As a result, the temperature of the steamer rack would steadily rise
- During the steaming process, use a medium or medium-low heat setting. A combination of high heat and fast steam may also cause the buns to burn. After cooking the buns, allow them to cool for at least 10 minutes without lifting the cover. This is critically crucial. As a result, the pressure in the steamer will gradually decrease.
The buns deflate after steaming
Over-proofing is frequently the source of this problem. If the dough has risen too much, it will expand during the cooking process before collapsing. However, the tricky part is that the proofing time can vary significantly depending on your environment and the ingredients you choose (e.g. how fresh your yeast is). In order to avoid this problem, we utilize instant yeast instead of active dry yeast in our recipe. You will, however, need to keep an eye on the dough and use your judgment and experience to determine when the dough has risen sufficiently.
The buns have expanded too much and look weird
Excessive proofreading might also contribute to this problem. The buns will be particularly fluffy after they are finished baking, and this will have no effect on the flavor, but they will not be as attractive. In order to get the solution, you can refer to the text above.
Making flawless bao buns takes a little patience and a lot of experience, but it is possible. However, the end result is extremely satisfying. Once you’ve created them, you’ll discover a plethora of applications for them. Make sandwiches out of them using leftover meat from supper and fresh vegetables, and take them to work for lunch. Add some quick pickled shallots to them for an extra kick of flavor. Believe me when I say that you will discover ways to make bao buns a mainstay in your kitchen.
They are freezer and refrigerator safe, so you can keep a supply of them on hand at all times for emergencies. After that, it would be simple to indulge in bao buns whenever the mood hits. Look for my Gua Bao recipe to see one of the most delicious ways to eat your bao buns!
How to use bao buns
Try these recipes for the ingredients you’ll need to make exquisite Asian sandwiches in your own home!
- Chinese BBQ Pork (Char Siu, )
- Chinese Bang Bang Chicken (Bang Bang Chicken, )
- Chinese Pickled Peppers (Quick Pickled Pao Jiao)
- And more dishes. Duck Breast with Moo Shu Vegetables and Homemade Hoisin Sauce
- Crispy Chinese Duck Breast
Are you interested in learning more about Chinese cooking? To receive the 5-Day Chinese Cooking Crash Course and recipe updates, please sign up for my mailing list here. Be the first to know about new recipes from our 5-Day Chinese Cooking Crash Course! Subscribe
How to Make Steamed Bao Buns (Gua Bao Buns)
Do you enjoy bao buns? They’re wonderful for adding an Asian flair to sandwiches, and because they’re created with such simple ingredients, they’re even better than buying them from the bakery in the first place! Course:Side Cuisine:Chinese Keyword:restaurant-style Preparation time: 30 minutes Preparation time: 20 minutes 1 hour and 30 minutes of resting time Time allotted: 2 hours and 20 minutes
- 2 cups all-purpose flour
- 3g (1 teaspoon)instant yeast
- 3g (1 teaspoon)baking powder (double-acting)
- 10g (2 teaspoons)sugar
- 1/8 teaspoon salt
- 180ml (3/4 cup)full-fat milk, cool or at room temperature
- Vegetable oil for brushing
- 290g (2 cups)all-purpose flour
Form the Dough + 1st rise
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, baking powder, sugar, and salt. Slowly pour in the milk, stirring constantly using a spoon or spatula to incorporate the flour. Once the liquid has been completely incorporated, switch on the mixer and knead for 5 minutes, or until the dough has formed a hard and gritty ball. Alternative method: Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic. Allow the dough to rest for 10 minutes once it has been covered with plastic wrap. After 10 minutes, knead the dough with your hands for another minute or so, until it is smooth and elastic. Wrap the dish with plastic wrap. Allow the dough to rest for approximately 1 hour, or until it has doubled in size. While the dough is rising, cut out 10 squares of parchment paper approximately the size of your hand to use as a steaming tray for the buns while they steam
- Optional: If you’re cooking the gua bao filling and quick pickled shallots on the same day, prepare them at this time
- Otherwise, wait until the next day.
Divide the dough
- A stand mixer fitted with a paddle attachment can be used to mix the ingredients together in a bowl. Using a spoon or spatula, slowly pour in the milk while stirring the flour mixture. Then, turning on the mixer for 5 minutes to knead until it forms a firm and coarse dough ball, scrape down the sides of the bowl, and repeat. Alternative method: Knead the dough with your hands for about 10 minutes until it becomes elastic. Allow the dough to rest for 10 minutes after covering it with plastic wrap. Continue to knead the dough with your hands for another minute, or until it is smooth. Place plastic wrap on top of the dish. Allow the dough to rest for approximately 1 hour or until it has doubled in size. In while the dough is rising, cut out ten squares of parchment paper the size of your hand to use as holders for the buns while they are steaming. Optional: If you’re cooking the gua bao filling and fast pickled shallots on the same day, prepare them at this time
- Otherwise, wait until the next day.
Shape the buns2nd rise
- Place the dough balls on a clean work area with the pinched side facing down. Roll each ball into a 1/4′′ (1/2 cm) thick oval that is twice as long as it is wide (approximately 2.25″ x 4.5″/ 5.5 cm x 11 cm) using a rolling pin. In order to smooth out the dough oval, flip it over and lightly roll it again. Brush a small coating of oil on the top of the dough oval (*Footnote 1), fold the oval in half, and set it on a piece of parchment paper that you previously prepared
- Stack the formed buns in a steamer basket, allowing at least 1 inch (2.5 cm) of space between each bun. Cover and set aside for another 15 to 30 minutes before cooking, or until the dough has increased in size by 1.5 times.
Cook the buns
- Place the dough balls on a clean work surface with the pinched side facing up. Roll each ball into a 1/4-inch-thick oval that is twice as long as it is broad (about 2.25″ x 4.5″/ 5.5 cm x 11 cm) using a rolling pin. In order to smooth out the dough oval, turn it over and lightly roll it again. Spread an even amount of oil on the top of the dough oval (*Fotnote 1), fold the oval in half, and set it on a piece of parchment paper that you had previously prepared. Make sure there is at least 1″ (2.5 cm) of space between the formed buns in a steamer basket. Continue to cover and allow it rise for another 15 to 30 minutes before cooking, or until the dough has doubled in size.
- It is likely that depending on the size of your steamer, you will need to cook the buns in multiple batches. While you’re steaming the first batch of buns, the second or third batches of buns may have been formed and rested while you were steaming the first batch. In this scenario, put the buns to a large dish and wrap them tightly in plastic wrap to keep them fresh. Place the buns in the refrigerator to allow the rising to be slowed. Wait until the previous batch of buns has been baked and cooled. Start by removing the buns from the fridge and allowing them to come to room temperature for 2 minutes before beginning to steam them. It is critical not to allow the buns to rise too much during the baking process. If the buns are allowed to rest for an excessive amount of time, they will get deflated when steamed.
- Once the buns have been steamed and allowed to cool somewhat, you may use them to create gua bao, serve them with moo shu chicken, or stuff them with any braised meat of your choice. Storage options include storing the steamed buns in an airtight container in the refrigerator for up to 4 days or in a tightly sealed ziplock bag in the freezer for up to three months. If you want to reheat the chilled buns, set them on a dish and cover them with a layer of damp paper towels before heating them in the microwave. If you like a softer outcome, you may steam the buns instead of baking them. In order to reheat the frozen buns, place them immediately in a steamer without first thawing them, and steam until they are completely melted. The buns should be thawed before reheating in the microwave
- Otherwise, they will be soggy.
- Using oil will prevent the buns from sticking together and allowing them to be easily separated after they have been steamed
Serving:1serving, Calories:118kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 0.6g, Saturated Fat: 0.2g, Cholesterol: 1 mg, Sodium: 37 mg, Potassium: 72 mg, Fiber: 0.9g, Sugar: 1g, Calcium: 14 mg, Iron: 1 mg Please let us know if you give this dish a go. Comment, rate it (once you’ve tried it), and upload a photo to Instagram with the hashtag #omnivorescookbook to show your support! I’m looking forward to seeing what you come up with.
More homemade dim sum recipes
- Baked BBQ Pork Buns (Char Siu Bao)
- Chinese Scallion Pancakes ()
- Pineapple Buns (Bolo Bao)
- Wonton Soup
- Chinese Turnip Cake (Lo Bak Go, )
- Chinese Turn
Lilja Walter is a member of the Omnivore’s Cookbook team, and she collaborated with Maggie on the development and testing of this particular dish.