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Bao Buns aka Steamed Buns, are Chinese steamed buns/dumplings, filled with Panko Crusted Chicken, pickled carrots & radishes, and a generous helping of Sriracha. A total explosion of flavors in every bite.
The Delightful World of Bao Buns aka Steamed Buns
Bao buns emerged from ancient Chinese traditions, starting as simple street fare and transforming into a global phenomenon. Their story speaks to the rich heritage of Chinese culinary practices and how these practices have adapted over time. With each country that embraced them, bao buns gained new fans, always keeping a piece of their original culture alive. This journey shows how food can link different worlds together.
Bao Buns aka Steamed Buns
- Prep Time: 30
- Proof Time: 100 minutes
- Cook Time: 30
- Total Time: 2 hours 40 minutes
- Yield: 4 servings depending on size
- Category: Dinner
- Method: Easy
- Cuisine: Chinese
Description
Bao, those soft and fluffy steamed buns, have been part of Chinese culture for centuries. They started as a simple yet clever way to carry meals on the go, but now, they’re so much more. Loved for their versatility, bao can hold just about any filling you can dream up, from savory to sweet. Plus, they’re light and steamed, making them a guilt-free treat that’s packed with flavor and history in every bite. Ready to give them a try?
Ingredients
- 2 ½ cups all-purpose flour
- 1/3 cup warm water
- ½ cup warm milk
- 1 tablespoon dry yeast
- 2 tablespoons sugar
- 2 tablespoons oil (vegetable or canola)
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Mix the warm water, milk, yeast, sugar, and oil in a large bowl.
- Give it a gentle stir and let it mingle for about 5 minutes until it gets bubbly and frothy. (If nothing happens, your yeast might be a dud; grab a fresh packet and try again.)
- In another bowl, sift together the flour, baking powder, and salt.
- Slowly add the dry stuff to the wet mixture, stirring until a shaggy dough forms. Don’t panic if it looks messy, it’ll smooth out.
- Turn the dough onto a lightly floured surface and knead it for about 5 minutes.
- You want it to feel soft, stretchy, and just a little tacky.
- Pop it into a lightly oiled bowl, cover it with a damp towel, and let it rise somewhere warm for about an hour, or until it’s doubled in size.
- Once the dough’s nice and puffy, punch it down gently and roll it out to about ¼ inch thick.
- Use a round cutter (or a drinking glass) to cut out discs.
- Lightly brush the tops with oil, fold them in half, and set each one on a square of parchment paper.
- Cover with a damp towel and let them rise again for 20–30 minutes.
- While the dough is doing its thing, set up your steamer.
- Once the buns are plump and ready, steam them in batches for 8–10 minutes.
- Resist the urge to peek, the steam magic will do its work, promise!
- Time to fill those warm, pillowy buns!
- Stuff them with crispy Panko chicken, pickled veggies, and a generous squirt of Sriracha, but seriously, go wild. Barbecue pork? Tofu? Whatever makes you happy. Dig in and savor every delicious bite!
Notes
Created, prepared, tried, and tested by Rochelle from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2
- Calories: 390
- Sugar: 8 g
- Sodium: 308.6 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 69.2 g
- Fiber: 2.9 g
- Protein: 10.3 g
- Cholesterol: 0.6 mg
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Link-up: Sew Can Do
Bao Buns aka Steamed Buns, your way to flavor heaven! Soft, steamed buns that are easy to make and fun to fill.
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Esme, this recipe sounds so good! I bet it is. Thank you for sharing with us at The Crazy Little Lovebirds link party.
For sure, something different. Should you give it a try, enjoy it Steph.