Tender Beef Bao Buns: 7 Secrets to Pure Flavor Bliss Recipe
This recipe for Tender Beef Bao Buns reveals seven essential secrets to creating soft, fluffy buns packed with savory ground beef filling infused with ginger, garlic, and classic Asian sauces. Perfectly steamed, these bao buns offer a delightful balance of textures and pure flavor bliss that will impress any diner.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 buns
- Category: Main Course
- Method: Steaming
- Cuisine: Asian
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Beef Filling
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/4 cup green onions, chopped
Instructions
- Activate Yeast: Mix warm water, sugar, and active dry yeast in a bowl. Let it sit for 5 minutes until foamy to ensure the yeast is active.
- Make Dough: Add all-purpose flour, salt, and vegetable oil to the yeast mixture. Knead the ingredients together until a smooth and elastic dough forms, approximately 8-10 minutes by hand.
- Let Dough Rise: Cover the dough with a clean cloth and let it rise in a warm place for 1 hour or until doubled in size.
- Cook Beef Filling: In a skillet over medium heat, cook the ground beef with minced ginger and garlic until the beef is browned and fragrant.
- Season Filling: Stir in soy sauce, oyster sauce, and chopped green onions into the cooked beef. Mix thoroughly and remove from heat.
- Shape Buns: Divide the risen dough into small equal portions. Flatten each piece into a round disc, then spoon a portion of the beef mixture in the center.
- Seal Buns: Carefully fold and pinch the edges to seal the filling inside each bun, forming a neat, closed bun.
- Steam Buns: Place the buns in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 15 minutes until buns are fluffy and cooked through.
Notes
- Use warm water (about 110°F or 43°C) to activate the yeast properly without killing it.
- If you prefer a vegetarian version, replace ground beef with mashed tofu or shredded mushrooms.
- You can prepare the buns a day ahead and steam them fresh before serving.
- Using parchment paper or banana leaves in the steamer prevents buns from sticking.
- Let the dough rest at room temperature if your kitchen is cold to help it rise better.
