Steamed bao buns are one of China’s most popular delicacies. They are also known as baozi – a sandwich with your preferred filling. A perfect bao bun is round, soft and smooth in texture. The key to making steamed bao buns is to steam them in bamboo baskets. Your ingredients can vary from meat to vegetables. These buns make the perfect breakfast for people who are always on the go and even work well as spectacular side dishes at dinner parties. They fall within the dimsums family and can be considered as a variation of them.
We have come up with a couple of steamed bao recipes that you can make in your kitchen.
- Red Bean Bao
This dish is considered to be the most consumed dessert in East Asia. They are also known as sweet buns and are available by the dozen during various festivals.
Here’s how you can make this dish at home.
Ingredients:
- 200g red beans
- all-purpose flour
- 2 tbsp. sugar
- 1 1/5 g yeast
- 150 ml of warm water
- 1 tbsp. vegetable oil
- A pinch of salt
Instructions for the Bean Paste:
- Smash the beans with the help of a spatula. Add the beans to the water along with 1 tbsp. of sugar and bring the water to a simmer. Leave the beans on the heat until you get a semi-thick consistency.
Instructions for the Red Bean Bao
- Place the flour, yeast, water, vegetable oil, salt and sugar in a stand mixer and mix it at slow speed for 6-7 minutes
- Take out the dough mixture and shape it into a ball. Set it aside for 1 hour till the dough grows twice the original size
- Add 2 tbsp. of flour and add the dough back in the mixer. Mix it for another 2 minutes
- Take out the dough and divide it into 6-7 portions. Roll each portion into small circles.
- Add 1.5 spoon of red bean paste into the centre of each bao bun sheet and seal it, giving the shape of a dome
- Place the buns in the steamer and cover it with a lid for 15-20 minutes on medium heat
- Take out the buns from the steamer and serve them hot for an amazing taste.
2. Egg Yolk Bao
Salted egg yolk baos are called Liu Sha Bao. They are originally found in Chinese or Cantonese restaurants. The filling inside the bun is creamy and is advised to be served hot.
Read on to know how you can make this dish.
Ingredients:
- 5 salted egg yolks
- 100g softened butter
- 35g sugar
- 36g powdered milk
- all-purpose flour
- 2 tbsp. sugar
- 1 1/5 g yeast
- 150 ml of warm water
- 1 tbsp. vegetable oil
- A pinch of salt
Instructions for the egg yolk filling:
- Steam the salted egg yolks and mash them
- Add the butter and milk powder. Mix them well
- Add white sugar and mix it. Divide the yolk mixture into 15 portions and keep them each in an airtight package. Freeze them for 30-40 minutes
Instructions For The Boa:
- Place the flour, yeast, and water, vegetable oil, salt and sugar in a stand mixer and mix it slowly for 6-7 minutes
- Take out the dough mixture and shape it into a ball. Set it aside for 1 hour till the dough grows twice the original size
- Add 2 tbsp. of flour and add the dough back in the mixer. Mix for another 2 minutes
- Take out the dough and divide it into 6-7 portions. Roll each portion into small circles
- Take out the yolks from the fridge and place it at the centre of the dough and fold the dough over the yolk
- Place the buns in the steamer and cover it with a lid for 20-25 minutes on medium heat
- Take out the buns from the steamer and serve them hot for the yolk to ooze out smoothly
3. Mushroom Bao
This vegan recipe is one of the tastiest dishes you will ever come across. It is full of flavour and rich in nutrients. Scroll down to know how to make this dish.
Ingredients:
- ½ cup of soy sauce
- 3 tbsp. rice vinegar
- 2 tbsp. maple syrup
- 3 tbsp. sesame oil
- ½ kg sliced mushrooms
- ½ sliced cucumber
- ½ medium sized thinly sliced carrot
- 1 medium-sized sliced jalapeno pepper
- 100g softened butter
- 35g sugar
- 36g powdered milk
- all-purpose flour
- 2 tbsp.sugar
- 1 1/5 g yeast
- 150 ml warm water
- 1 tbsp. vegetable oil
- A pinch of salt
Instructions for mushrooms:
- Add the soy sauce, vinegar, maple syrup and sesame oil in a small bowl and give it a good mix
- Brush the bottom of a pan with oil on medium heat and add the mushrooms, cucumber, carrot and sliced jalapeno evenly. Cook the mushrooms for 4-5 minutes till they turn brown
- Add the sauce mixture on top of the mushrooms and vegetables and cook for another 10-15 minutes till the consistency turns thick
- Transfer this mixture onto a different plate while you arrange the dough
Instructions for Mushroom Bao
- Place the flour, yeast, water, vegetable oil, salt and sugar in a stand mixer and mix it at slow speed for 6-7 minutes
- Take out the dough mixture and shape it into a ball. Set it aside for 1 hour till the dough grows twice the original size
- Add 2 tbsp. of flour and add the dough back in the mixer. Mix for another 2 minutes
- Take out the dough and divide it into 6-7 portions. Roll each portion into small circles
- Place a spoonful of the mushroom mixture in the middle and cover it while making a dome-shaped bun
- Place the buns in the steamer and cover it with a lid for 20-25 minutes on medium heat
- Take out the buns from the steamer and plate them up to serve.
Rice goes along with any Chinese dish. Check out how to make Chinese Red Rice; a main dish that can accompany your baos.
