My good friend Jamie gave me her tried and true recipe for steamed buns, and now I’m sharing with you!
If you’ve never had a steamed bun before, it’s like a fluffy cloud of bready deliciousness. Not a ton of flavor, but a great vehicle to fill with all of your heart’s desires. My heart’s desires usually consist of marinated meat like bulgogi or crispy pork belly. Or leftover chicken adobo. Or eggs and bacon lol
If using yeast scares you, this is a great first recipe for you! Also, if your kitchen is still a sauna like mine is right now (thanks, summer!), there’s no baking or oven pre-heating involved, just a few minutes of steaming!
- 370g (almost 3 cups) of all-purpose flour
- 1 1/2 tsp yeast
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup hot water
- sesame oil
- Combine flour, yeast, sugar, oil and hot water in a medium bowl and stir until dough forms. Turn the dough out onto a clean surface and knead until smooth and elastic, about 8-10 minutes. Let rise in a lightly oiled bowl, turning the dough in the bowl so the surface is coated. Cover with a clean towel and let rise in a warm place until about doubled in size, about 45-60 minutes.
- Once dough has doubled, punch down dough and roll into a log. Cut into 10-12 equal pieces and roll each piece into a ball. Let rest on a parchment-lined baking sheet for 10 minutes. Roll out each ball into a 4-5" circle. Brush the top of the dough with sesame oil, fold in half (don't press down) and place on a square piece of parchment. Cover with a clean tea towel and let rise another 15 minutes. Place the dough in a steamer (with the parchment so it doesn't stick), making sure that the buns don't touch. Cook in batches as necessary. Steam on high for about 8 minutes.
- Leftovers can be refrigerated for a couple days, or frozen for a month. Just re-heat under a damp paper towel in the microwave for 30 seconds or so. Keep an eye on it.
- Stuff the bao your favorite things, or try this bulgogi recipe!