Deliciously Fluffy Bao Buns Recipe
This recipe guides you through making deliciously fluffy bao buns filled with a savory mixture of caramelized pork belly or chicken thighs and cabbage. The bao buns are soft, slightly sweet, and steamed to perfection, making them a delightful snack or meal inspired by traditional Asian cuisine.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8-10 bao buns 1x
- Category: Snack
- Method: Steaming
- Cuisine: Asian
Ingredients
Scale
Dough
- 2 cups all-purpose flour (250g)
- 1 tsp active dry yeast (3g)
- 1 tbsp granulated sugar (12g)
- 1/2 tsp salt (3g)
- 3/4 cup warm water (180ml)
- 1 tbsp vegetable oil (15ml)
Filling
- 1 cup cooked pork belly or chicken thighs, shredded (150g)
- 1 cup cabbage, finely chopped (70g)
- 2 tbsp soy sauce (30ml)
- 1 tbsp Sriracha or hoisin sauce (15ml)
Instructions
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast. Gradually add the warm water while stirring continuously until a soft dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which ensures a light and fluffy bun texture.
- Let Dough Rise: Lightly oil a bowl and place the kneaded dough inside. Cover the bowl with a damp cloth and leave it to rise in a warm place for approximately 1 hour, or until the dough doubles in size.
- Prepare Dough Portions: Once risen, punch down the dough to release excess air. Divide the dough into small, equal portions and roll each portion into circular shapes to form the bao bun bases.
- Cook the Filling: In a pan, cook the shredded pork belly or chicken thighs with soy sauce and Sriracha (or hoisin) sauce until the mixture caramelizes and becomes flavorful. Then, mix in the finely chopped cabbage until just wilted.
- Assemble and Steam: Place a spoonful of the prepared filling onto each dough circle, then fold the dough closed to enclose the filling like a bun. Arrange the buns in a bamboo steamer lined with parchment paper to prevent sticking. Steam the buns for about 15 minutes until the dough is cooked through and fluffy.
Notes
- Ensure water is warm (not hot) to activate the yeast properly.
- Kneading time is crucial for fluffy bao buns; do not rush.
- You can substitute pork belly or chicken with tofu or mushrooms for a vegetarian option.
- Use parchment paper or cabbage leaves in the steamer to prevent sticking.
- Serve bao buns fresh and warm for the best texture and flavor.
Keywords: bao buns, steamed buns, pork belly buns, chicken bao, Asian snack, fluffy buns, homemade bao
