Steamed Meat Bao Buns
Fluffy, pillowy steamed buns filled with savory, juicy seasoned ground beef make an irresistible homemade dim sum treat.
Ingredients
- •2 1/2 cups all-purpose flour (300g)
- •1 packet active dry yeast (2 1/4 tsp)
- •1 tbsp sugar
- •3/4 cup warm water (180ml)
- •1 tbsp vegetable oil
- •1/2 tsp baking powder
- •300g ground beef
- •2 green onions, finely chopped
- •1 tbsp fresh ginger, minced
- •2 cloves garlic, minced
- •1 tbsp soy sauce
- •1 tsp sesame oil
- •1 tsp cornstarch
- •1/2 tsp salt
- •1/4 tsp ground white pepper
Instructions
- 1
In a small bowl, dissolve the sugar and active dry yeast in warm water and let it sit for 5 minutes until frothy.
- 2
In a large bowl, combine the flour and baking powder. Pour in the yeast mixture and vegetable oil, stirring until a dough forms.
- 3
Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic, then place it in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- 4
While the dough rises, prepare the filling by mixing the ground beef, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper in a bowl until well combined.
- 5
Punch down the risen dough and divide it into 8 equal pieces, rolling each piece into a smooth ball.
- 6
Flatten each dough ball with a rolling pin into a circle about 4 inches wide, keeping the edges slightly thinner than the center.
- 7
Place a rounded tablespoon of the meat filling in the center of each wrapper, pleat the edges upward, and pinch them together to seal securely.
- 8
Place each shaped bao on a small square of parchment paper, arrange them in a bamboo steamer with space between each, cover, and let them rest for 15 minutes.
- 9
Bring a pot of water to a boil, place the steamer over the boiling water, and steam over medium-high heat for 12 to 15 minutes without lifting the lid.
- 10
Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid to prevent them from deflating.
💡 Chef tips
- Do not lift the lid of the steamer while cooking, as sudden temperature drops can cause the buns to wrinkle and collapse.
- You can freeze the assembled, uncooked bao buns on a tray and then store them in a freezer bag for up to one month; steam directly from frozen, adding a few extra minutes to the cooking time.
- Substitute ground chicken or turkey for the beef if preferred, keeping the seasoning measurements the same.
✅ How it should turn out
The finished bao buns are brilliantly white, perfectly pillowy, and soft on the outside, bursting with a savory, aromatic, and juicy meat filling.