We’re back baking at the Bread Baking Babes once again. This month, we’re giving our ovens a rest as Karen chose Steamed Bao Buns for us to make. This turned out to be a good thing for me, as my oven has started dying on me.
Steamed Bao Buns are Chinese yeasted buns with fillings. Today’s Steamed Bao Buns are like the Gua Bao. Unlike the pleated Chinese buns, the Gua Bao is made by folding over dough and steaming them. This creates a pocket which can hold a filling. Think of it as a kind of sandwich with steam cooked bread.
Steamed buns have been eaten in China for hundreds of years. These buns come from Northern China, where wheat was grown more than rice. There are many stories behind the origin of steamed buns. One tells of a Chinese general who needed to cross a raging river with his troops. The people across the river agreed to help him in return for fifty severed heads of his men. The general however managed to pacify them with large meat filled buns!
I have made steamed buns like Tingmo/ Ting Momos and Chinese Flower Steamed Buns before but not these sandwich-style Steamed Bao Buns. They’re very easy to make, shape and cook. Though typically filled with some sort of cooked meat, you can make any kind vegetarian filling too. I used a stir-fried vegetable and sprouts filling made with a Teriyaki stir-fry sauce.
The recipe below makes 10 Steamed Bao Buns. I halved the recipe and made six slightly smaller buns. They made for a nice evening snack. You can serve them at any time of the day, either as a meal or a filling snack.
The Bread Baking Babes (BBB) is a closed group, but you’re most welcome to bake with us as a Bread Baking Buddy. Bake this month’s bread using Karen’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail Karen with your name and the link to the post, or leave a comment on her blog post with this information.
The Bread Baking Babes are –