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Tender Beef Bao Buns

Soft, fluffy, and perfectly steamed homemade bao buns filled with a rich, savory, and incredibly juicy minced beef filling. A classic Chinese comfort food.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 buns
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1 cup warm water approx 110°F
  • 2 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 tbsp neutral oil like canola
  • 1 tsp baking powder
  • 0.25 tsp salt
Beef Filling
  • 1 lb ground beef 80% lean preferred
  • 0.25 cup water or beef broth
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 0.5 tsp white pepper
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 stalks scallions finely chopped
  • 1 tbsp cornstarch

Equipment

  • Bamboo Steamer or standard steamer
  • Mixing bowls
  • Rolling Pin
  • Parchment paper

Method
 

  1. Activate yeast by mixing it with warm water and a pinch of sugar. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt. Add yeast mixture and oil. Stir, then knead for 8-10 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
  4. For the filling: place ground beef in a bowl. Slowly add water/broth while vigorously stirring in one direction until liquid is absorbed and meat is sticky.
  5. Add soy sauces, oyster sauce, sugar, white pepper, garlic, and ginger. Stir vigorously in the same direction. Fold in scallions, cornstarch, and sesame oil. Chill filling.
  6. Punch down the doubled dough, knead briefly, and divide into 12 equal pieces.
  7. Roll each piece into a 4-5 inch circle, keeping the edges thinner than the center.
  8. Place a spoonful of beef filling in the center. Pleat the edges of the dough to seal the bun tightly at the top.
  9. Place buns on parchment squares in a steamer. Cover and let rest for 20-30 minutes for a second rise.
  10. Steam over boiling water for 12-15 minutes. Turn off heat and LEAVE LID ON for 5 minutes before opening to prevent deflation.
  11. Serve hot and enjoy the juicy filling!

Notes

To pan-fry instead of steam, fry bottoms in oil for 2 mins, add 1/2 cup water, cover, and steam-fry for 10 mins until water evaporates. Freeze cooked buns and reheat by steaming for 10 minutes.