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5 from 1 vote

Juicy Steamed Buns

Course: Main Course
Cuisine: Chinese
Servings: 10 bao

Ingredients

Dough

  • 1 ½ tsp yeast
  • ¾ cup warm water
  • ¼ cup canola oil
  • 2 ¼ cups all-purpose flour
  • ¾ cup cornstarch
  • 2 tsp baking powder
  • ¼ cup sugar
  • 2 tsp salt

Filling

  • ¾ lb ground beef
  • ½ lb ground lamb
  • ½ onion finely chopped
  • 4 scallions finely chopped
  • 3 dried shiitakes rehydrated and finely chopped
  • 2 inch piece of garlic grated
  • 2 garlic cloves minced
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine chinese cooking wine (can substitute with dry sherry)
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp chinese five spice
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tbsp cornstarch

Instructions

  • Mix the yeast, water, and canola oil. Allow this to rest for 5 minutes or until the yeast becomes active.
  • Combine the flour, cornstarch, baking powder, sugar, and salt in a large bowl. Slowly mix in the liquid with the flour. Mix until it all comes together.
  • Transfer to a lightly floured surface and knead for 3 minutes. Place the dough in an oiled bowl and cover. Let it rest until it doubles in size, about 2 hours.
  • Combine all the ingredients for the filling in a bowl until just mixed. Do not overwork the filling! Split the dough into 10 equal round pieces. Place in the freezer until you are ready to form the bao.
  • When you are ready to make the bao, place water in a pot with a steamer basket and bring to a boil. Punch the dough and roll out into a long tube.
  • Split into 10 equal pieces and form into balls. Take a portion and roll out to about 6 inches wide. Avoid making it too thin. Add one of the meat balls on top.
  • Pleat the buns until sealed. Place on top of a small piece of parchment paper and then place in a steam basket. Make sure the bao aren’t touching. Once the water is boiling, place the steamers on top of the pot and steam for 18 minutes.