Steamed Bao are truly delicious buns, soft and filled with meat that makes them even more appetizing. For the filling, I used mirin and oyster sauce which you can find in Chinese grocery stores or well-stocked supermarkets.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Steaming
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup water (warm)
- 1 tbsp instant yeast
- 2 tbsps sugar
- 1 tbsp vegetable oil
- 1 pinch fine salt
- 7 oz mixed ground meat (pork and beef or just pork)
- 2 tbsps soy sauce
- 2 tbsps mirin
- 2 tbsps oyster sauce
- as needed fresh ginger (grated)
- as needed garlic powder
- as needed dried onion
Steps
On a work surface, knead the flour, water, yeast, sugar, oil, and salt.
Form a dough ball; if it turns out too sticky, add a little flour and knead a bit more. Place it in a bowl, cover with plastic wrap and towels, and let it rise for about two hours.
Meanwhile, prepare the filling by mixing the ground meat, soy sauce, mirin, oyster sauce, garlic powder, dried onion, and grated ginger in a bowl.
Mix the ingredients well and let them rest in the fridge for about an hour to enhance the flavors.
Pour the dough onto a floured work surface and work it quickly.
Divide it into four equal balls, and divide the filling into four portions as well.
Roll each ball with a rolling pin to create a circle about 5 inches in diameter. Fill each disc with the meat.
Seal the bao well.
Let them rest for another half hour, covered with plastic wrap and towels.
Prepare the steamer, cover each basket with parchment paper and pierce it to allow steam to pass through and prevent condensation from forming.
Place the bao in the steamer and cook for about 20 minutes. Halfway through, after about 10 minutes, switch the baskets, placing the bottom one on top and vice versa. Turn off the steamer and remove the Bao, being careful not to burn yourself.
Tips and Suggestions
The Steamed Bao I prepared are slightly large, we like them that way, but if you want smaller ones, divide the dough and filling into six parts.
If you liked the Steamed Bao, try other Chinese recipes:
