Beef Stuffed Bao Buns
Beef bao buns are a delicious and popular dish in many Asian cuisines, particularly in Chinese cuisine. Bao buns, also known as steamed buns, are soft and fluffy bread-like buns that are typically filled with various types of ingredients, including beef.
Ingredients
For the dough
2 ½ cups all-purpose flour
2 teaspoons instant yeast
2 tablespoons granulated sugar
½ teaspoon salt
¾ cup warm water
2 tablespoons vegetable oil
For the beef filling:
1 pound ground beef
1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
Sea salt and pepper to taste
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Gradually add the warm water while stirring the mixture with a wooden spoon or your hands until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until it doubles in size.
While the dough is rising, prepare the beef filling. Heat the vegetable oil in a skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté until translucent and fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
Stir in the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, salt, and pepper. Cook for another 2-3 minutes until the flavors are well combined. Remove from heat and set aside.
Once the dough has risen, punch it down to release any air bubbles. Transfer it back to the floured surface and knead for a minute.
Divide the dough into equal-sized portions and shape each portion into a smooth ball.
Roll out each ball into a small circle using a rolling pin. The circle should be about 3-4 inches in diameter.
Place a spoonful of the beef filling in the center of each dough circle.
Pinch and pleat the edges of the dough together to seal the buns, creating a small pouch with the filling enclosed.
Repeat the process with the remaining dough and filling.
Place the stuffed buns onto small individual squares of parchment paper and arrange them on a steamer tray or in a bamboo steamer, leaving some space between each bun.
Fill a large pot or wok with about 2 inches of water and bring it to a boil. Place the steamer tray or bamboo steamer on top, ensuring that the water doesn’t touch the buns.
Cover the pot or wok with a lid and steam the buns for about 12-15 minutes until they are puffed up and cooked through.
Carefully remove the bao buns from the steamer and serve them warm.
Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizers and beef pages.
Beef Stuffed Bao Buns