Filled Bao Buns

These fluffy steamed Chinese bites are filled with teriyaki beef and cream cheese, perfect as part of a party buffet

Ingredients

Ingredients
Servings:
Bao Bun Dough
g
All-Purpose Flour
g
Sugar
tsp
Kosher Salt
tsp
Baking Powder
g
Active Dry Yeast
ml
Tepid Water
ml
Milk
ml
Sunflower Oil
Filling
g
Minced Beef
Carrot
shredded
Red Onion
ml
Teriyaki Sauce
g
Cream Cheese
Salt & Pepper to taste
Handful Fresh Coriander
Olive Oil

Instructions

Preparing In The Kitchen
    Bao Bun Dough
  1. In a big bowl mix together all dry ingredients. The flour, sugar, salt, baking powder and yeast, then add the water and milk and bring together into a scraggy mass. Place into dough machine and mix until the dough is smooth and no longer sticks. Or if you do not have the machine, place it onto the counter top and knead by hand for a good 10-15 minutes.
  2. Place the dough into an oiled bowl, cover the bowl with kitchen plastic wrap foil and allow to rest until doubled in size, roughly one hour.
  3. Remove the dough from the bowl and roll into a log. Don’t press and roll to hard.
  4. Divide the dough in equal pieces weighing ca. 40g. Roll each piece into a ball, then flatten into neat circles, rolling with a pin to flatten.
  5. Place them on a baking sheet, cover with a light kitchen towel and rest for 20 minutes more.
  6. Filling
  7. Place the pan over medium heat, drizzle in some olive oil and add finely chopped onions. Lower down the heat and cook the onions till golden.
  8. Add minced beef and turn up the heat on medium, mince it all the time. Add pepper and salt to taste. Cook the beef for 10-15 minutes, until crispy and golden.
  9. Add the shredded carrots and cook for additional 3 minutes.
  10. At the end pour in teriyaki sauce (use thick one and adapt the amount as per your taste). Once done sprinkle over chopped cilantro.
  11. To fill buns, on the centre of each circle, place 1 teaspoon cream cheese and 1 tablespoon of the teriyaki beef, then pleat the edges of the dough round and pinch to seal the top of the bun.
  12. Prepare a steamer (we use bamboo one). Place it on a pan with simmering water and place baking sheet on the bottom of bamboo steamer to avoid dough sticking.
  13. Place filled buns into the steamer, depending how big is your steamer. Leave enough space as buns will get bigger. Steam for 10-15 minutes, or until they get bigger and smooth
  14. Once all buns are done, heat up a bit of olive oil in the pan and ‘fry’ each bun (with occasional turning) for few minutes, until golden from both sides.

Preparing In The Kitchen
    Bao Bun Dough
  1. In a big bowl mix together all dry ingredients. The flour, sugar, salt, baking powder and yeast, then add the water and milk and bring together into a scraggy mass. Place into dough machine and mix until the dough is smooth and no longer sticks. Or if you do not have the machine, place it onto the counter top and knead by hand for a good 10-15 minutes.
  2. Place the dough into an oiled bowl, cover the bowl with kitchen plastic wrap foil and allow to rest until doubled in size, roughly one hour.
  3. Remove the dough from the bowl and roll into a log. Don’t press and roll to hard.
  4. Divide the dough in equal pieces weighing ca. 40g. Roll each piece into a ball, then flatten into neat circles, rolling with a pin to flatten.
  5. Place them on a baking sheet, cover with a light kitchen towel and rest for 20 minutes more.
  6. Filling
  7. Place the pan over medium heat, drizzle in some olive oil and add finely chopped onions. Lower down the heat and cook the onions till golden.
  8. Add minced beef and turn up the heat on medium, mince it all the time. Add pepper and salt to taste. Cook the beef for 10-15 minutes, until crispy and golden.
  9. Add the shredded carrots and cook for additional 3 minutes.
  10. At the end pour in teriyaki sauce (use thick one and adapt the amount as per your taste). Once done sprinkle over chopped cilantro.
  11. To fill buns, on the centre of each circle, place 1 teaspoon cream cheese and 1 tablespoon of the teriyaki beef, then pleat the edges of the dough round and pinch to seal the top of the bun.
  12. Prepare a steamer (we use bamboo one). Place it on a pan with simmering water and place baking sheet on the bottom of bamboo steamer to avoid dough sticking.
  13. Place filled buns into the steamer, depending how big is your steamer. Leave enough space as buns will get bigger. Steam for 10-15 minutes, or until they get bigger and smooth
  14. Once all buns are done, heat up a bit of olive oil in the pan and ‘fry’ each bun (with occasional turning) for few minutes, until golden from both sides.

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