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Tender Beef Bao Buns

Soft, fluffy steamed buns filled with a savory, seasoned ground beef mixture, perfect for an appetizer or light meal.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 buns
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bao Dough
  • 1 cup warm water 105-115°F
  • 1 packet active dry yeast
  • 2 tbsp granulated sugar divided
  • 3 cups all-purpose flour
  • 1 tsp baking powder optional
  • 0.5 tsp salt
  • 2 tbsp vegetable oil for dough
Beef Filling
  • 1 lb lean ground beef
  • 1 tbsp vegetable oil for cooking beef
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated or minced
  • 0.25 cup yellow onion finely diced (optional)
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp dark sesame oil
  • 1 tsp sugar for filling
  • 0.25 tsp white pepper
  • 2 tbsp fresh cilantro chopped, plus extra for garnish
  • 2 tbsp cornstarch dissolved in 2 tbsp water (slurry)

Equipment

  • Stand Mixer (optional, for dough)
  • Large mixing bowl
  • Large skillet or wok
  • Steamer Basket(s) with Lid
  • Parchment paper

Method
 

  1. Activate yeast with warm water and 1 tbsp sugar for 5-10 minutes.
  2. Combine flour, remaining sugar, baking powder, and salt. Add to yeast mixture with oil. Knead for 8-10 minutes until smooth and elastic.
  3. Lightly oil a bowl, add dough, cover, and let rise for 1-1.5 hours until doubled.
  4. Brown ground beef in a skillet. Drain grease. Add garlic, ginger, onion, and cook 2-3 minutes.
  5. Stir in soy sauce, hoisin, sesame oil, sugar, and white pepper. Cook 1-2 minutes.
  6. Add cornstarch slurry; cook 1-2 minutes until thickened. Remove from heat, stir in cilantro, and cool completely.
  7. Punch down dough, divide into 12-16 pieces. Flatten each, fill with beef mixture, and pleat/pinch to seal. Place on parchment squares.
  8. Arrange buns in steamer, cover, and let rise for a second time (20-30 minutes).
  9. Steam over boiling water for 10-12 minutes. Turn off heat, let sit 2-3 minutes before removing.
  10. Serve warm, garnished with extra cilantro.

Notes

Ensure beef filling is completely cool before adding to dough to prevent affecting yeast. Do not lift steamer lid during initial steaming.