Best Bao Buns

Have you ever tried Bao Buns?

They are Chinese steam buns made from flour, yeast, milk and sugar.

The dough can either be made as a fluffy pocket or filled like a thick, stuffed dumpling.

Between eating in San Francisco’s Chinatown dim sum restaurants and craving my local bao spot in Philly, I needed to make this buns for myself… AND IT’S SO WORTH IT!

Recipe:

80g warm water

120g warm milk

10g active dry yeast

50g sugar

28g vegetable oil

400g all purpose flour

2g baking powder

7g salt

Method:

1. Add all ingredients to a dough mixer. Mix until smooth.

2. Place into an oiled bowl and allow to rise at room temperature for one hour.

3. Flour and roll out the dough using a rolling pin. The dough should be 1/2 centimeter thickness.

4. Using a medium sized ring cutter, you should get around 12 disks.

5. Coat the top of the disks with a little bit of vegetable oil. Now fold them like a half moon and press the top part down gently.

6. Rest all of the baos covered on a floured or oiled surface for 45 minutes.

7. Steam the bao buns for 8-10 minutes until fully cooked.

8. Stuff the pockets and enjoy! You can save these in an airtight container and reheat in the microwave.