Homemade Steamed Bao Buns

Homemade Steamed Bao Buns

Bao, bau, baozi, mantou, bakpoa, paoare, siopao, or humbow; you probably know them best as Steamed Buns or Boa Buns.  They’re those soft fluffy white pockets filled with a sweet or savory filling.

Baos or whatever you call them originated in Northern China where wheat instead of rice is widely grown.  They’ve been around for hundreds of years.  Legend has it that Baos originated during the Three Kingdom Period when a Chinese general needed to cross a raging river with his army.  To ensure safe crossing the people on the other side of the river demanded that the general sever the head of 50 men; instead the general used large meat filled dough balls which satisfied the demand.

Meat filled bao buns have always been a favorite in the Philippines where they are called Siopao, they’re also popular in Hawaii where they’re known as Manapua.  Both places have a large Chinese  population who introduced this delicacy many years ago.  In fact many countries with large Chinese communities have a version of this popular food.  Recently their popularity has increased worldwide.

Baos can be shaped into balls, as they were in the legend, or they can be folded like taco shells.  They can be filled with your favorite savory meats such as char siu or sweet roast pork, pork belly, and chicken curry; or they can be filled with sweets such as black bean paste, taro, or custard.

One of my favorite bao fillings is  Korean Fried Chicken, crispy fried chicken bites dipped in a sweet and spicy sauce garnished with fresh chopped cilantro, sliced onions, and cucumbers.

Click here for the Korean Fried Chicken recipe!

Another favorite filling is Boneless Kalbi Short Ribs, thin slices of beef short ribs marinated in a sweet and salty sauce.  Then grilled and garnished with fresh green onions and sesame seeds.

Click here for the Boneless Kalbi Short Ribs recipe! 

 

But first things first, before you can fill steamed buns you must make them.  To make homemade buns you will need a steamer, I use bamboo steamer baskets, but you can use whatever you have on hand.  Other than that making steamed buns are pretty easy using ingredients that are readily available if you don’t already have them in your kitchen.

So let’s make bao buns, then you can fill them with just about anything you desire.

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Bao Buns – Steamed Buns

Ingredients:

3 3/4 Cups flour

2 Tbs. Sugar

2 Tsp. Instant Yeast

3 Tbs. Milk

3/4 Warm water

3 Tbs. Butter – softened

1 Tbs. Olive Oil

Directions:

Mix together flour, sugar, salt, and yeast in the bowl of your standing mixer or a large bowl if kneading by hand.

Place warm water and milk in a separate bowl, stir in butter until it melts.

Using the dough hook of your mixer gradually stir liquid into flour mixtures.

Knead for 10 minutes either in your mixer or by hand.

Turn dough into an oiled bowl and cover with plastic wrap or towel.  Leave in a warm spot until dough doubles in size, about 2 hours.

Once dough has doubled in size turn out onto a floured surface.  Gently knead dough for a couple of minutes then cut into 20 pieces which you will roll into balls.

Roll each ball with a rolling pin into an oval shape about 2 1/2″ x 3 1/2″.

Place on parchment paper while  you roll the rest of the balls.

Brush dough ovals with olive oil.

Place a chopstick in the middle of the dough oval and fold over.  It should now be shaped like a taco shell with a space in the fold where the chopstick is.  The oiled surface should be inside of the fold.

Slip chopstick out, place on a sheet pan covered with parchment paper, and fold the rest of the ovals.

Cover pan with plastic wrap or towel making sure plastic doesn’t touch the dough as it will stick.

Leave to rise for another hour.

When dough has risen bring water in large pot or wok to a boil.  Place about 3-4 buns into a steamer basket and steam for 10 minutes.

Remove steamed buns from steamer basket and keep it on a plate in the oven to keep warm.

Fill and serve!


Homemade Steamed Bao Buns
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CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)

CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)

Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!

My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.

These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.

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Click here Chinese bbq pork buns for more recipe!

5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)

For the filling:

2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)


 

CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)
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