Steamed Bao Buns
Vegetarian steam cooked sandwich style yeasted Chinese buns filled with vegetables and sprouts stir-fried in Teriyaki sauce.
Servings Prep Time
10Bao Buns 30minutes
Cook Time Passive Time
15minutes 2.5hours
Servings Prep Time
10Bao Buns 30minutes
Cook Time Passive Time
15minutes 2.5hours
Ingredients
Instructions
  1. This dough can be kneaded by hand as well. Whisk together the flour, baking powder, sugar, and yeast in the bowl of a processor or stand mixer. Add the water, and mix for about 30 seconds. Add the oil, and knead until smooth. The dough should not stick to the sides of the bowl.
  2. Cover loosely with a damp towel or plastic wrap, and let rise until doubled. This can take anywhere from an hour to two. In the meanwhile, cut parchment paper into 10 four inch squares. These are to keep the buns from sticking to the steamer.
  3. Deflate the dough and divide it into 10 equal pieces. Give each piece a quick knead.
  4. On a floured surface roll each piece of dough out into a 3 inch by 6 inch oval/ rectangle with rounded edges. Fold each over itself in half lengthwise, and place on a parchment square. Cover them lightly with oiled plastic wrap or a damp towel, and let them proof for 30 to 45 minutes, until slightly puffy.
  5. When they’re ready, bring a pot or wok of water to a steady boil. Fit your pan or wok with a steamer, bamboo basket, or steaming rack just above the water. Place the Baos in the steamer, cover, and steam for 12 to 15 minutes. Cool slightly, fill with a filling of your choice, and eat.
  6. You can refrigerate or freeze leftovers. You can either thaw and re-steam for 3 minutes, or wrap one in a damp paper towel and microwave for 20 to 30 seconds.