Steaming Bao Buns: How Long Should You Wait?

Cooking bao buns in a steamer is a delicate process, and the timing depends on the type of steamer used. For instance, bamboo steamers are great for steaming bao buns, and they are commonly available in Asian grocery stores. When using a bamboo steamer, the buns should be steamed for around 9-12 minutes, or until they are puffed up. It is important to note that the buns should be placed on parchment paper to prevent them from sticking to the steamer. Additionally, the water in the steamer should be kept at a gentle boil to ensure the buns cook evenly.

On the other hand, if using a metal steamer, it is recommended to cover the lid with a kitchen towel to prevent condensation from dripping onto the buns. The steaming time for metal steamers is typically around 8-12 minutes.

How to steam bao buns in a bamboo steamer

Step 1: Prepare the Dough

Start by stirring together dried yeast, sugar, and warm water, and setting the mixture aside for 5 minutes, until the yeast becomes foamy. Then, combine the dry ingredients in a large mixing bowl, and add the yeast mixture and a neutral oil like avocado or grapeseed oil. Mix until a rough ball is formed. Turn the mixture onto a lightly floured surface and knead vigorously until the dough is smooth and elastic, which should take about 5 minutes. Set the dough aside to rise for 45 minutes.

Step 2: Cut Out the Buns

Once the dough has risen, use a rolling pin to roll it out until it is 1/4-inch thick. Then, use a drinking glass to cut out 3-inch circles of dough and place each one on a square of parchment paper. Brush the tops with oil and fold each piece of dough in half, pressing it down gently. Cover the buns with plastic wrap and let them rise for another hour.

Step 3: Prepare the Steamer

Add about 1 inch of water to a wok or a large pot or pan. Bring the water to a rolling boil. In the meantime, transfer each bun, still on its parchment square, to a bamboo steamer.

Step 4: Steam the Buns

Once the water is boiling, carefully place the covered bamboo steamer with the buns inside over the water. The bottom rim of the steamer should be submerged in water at all times, otherwise, it will start to char. Make sure the floor of the steamer does not touch the water, or the buns will get drenched. Depending on how long your steam time is, you might need to top up the water from time to time. Steam the buns until puffed, which should take 9 to 11 minutes.

Step 5: Rest the Buns

Once the buns are steamed, let them rest covered in the steamer for an extra 5 minutes after turning off the heat. This resting time is crucial, as opening the lid too quickly may cause the buns to deflate.

Step 6: Fill and Serve the Buns

Stuff the buns with your desired filling as soon as they come out of the steamer, as they are best when they are warm and soft.

Tips:

• If you don't have a bamboo steamer, you can use a metal steamer, a tabletop steamer, or a simple bowl and plate.
• If using a metal steamer, line it with greaseproof paper and cover the pan with a clean tea towel to absorb any condensation.
• If using a tabletop steamer, line the steamer with greaseproof paper and cover the lid with a clean tea towel to collect any excess condensation.
• If using a bowl and plate, place a small amount of water in a wok and put a small bowl on top. Then, place a plate with some greaseproof paper on top of the bowl and bring the water to a boil.

How to steam bao buns in a metal steamer

Steaming bao buns in a metal steamer is a great way to ensure they come out soft and fluffy. Here is a step-by-step guide on how to do it:

Preparing the Dough:

First, gather and combine all the dry ingredients in a mixing bowl. Then, add the wet ingredients and knead the dough with a mixer or by hand for about 5-10 minutes until it forms a firm and coarse dough ball. Cover the bowl with plastic wrap and let the dough rest for about 10 minutes. After this, knead the dough again by hand for another minute until smooth. Cover and let the dough rise for about an hour or until it doubles in size.

Dividing the Dough:

Once the dough has doubled in size, gently knead it again and cut it into even pieces. Pull the dough pieces together and form them into balls by pinching and rolling the loose ends into a taut and round shape. Place the dough balls on a large plate and cover them with plastic wrap to prevent drying.

Forming the Buns:

Place the dough balls pinched side down on a clean work surface. Using a rolling pin, roll each ball into a long oval shape that is about 1/4" thick and twice as long as it is wide. Brush the top of the dough oval with a thin layer of oil, then fold it in half and place it on a piece of parchment paper.

Second Rise:

Place the shaped buns in a steamer basket, leaving at least 1" between them to allow for expansion. Cover and let the buns rise again for 15-30 minutes or until they increase to about 1.5 times their original size.

Steaming the Buns:

Prepare your metal steamer by adding water to the base. The amount of water will depend on the size of your steamer, but generally, you should add enough so that the bottom rim of the steamer is submerged when placed over the pot. Bring the water to a boil. If using a metal steamer, cover the lid with a kitchen towel or clean tea towel to absorb condensation and prevent dripping.

Once the water is boiling, place the covered steamer rack with the risen buns over the steamer. Cook over medium heat until steam starts escaping from the pot, then turn the heat down to medium-low. Steam the buns for about 8-11 minutes. After this, turn off the heat but leave the lid on for an additional 5 minutes. Do not open the lid during this time, as the buns may deflate.

Once done, remove the buns from the steamer and place them on a wire rack to cool. You can serve them immediately or store them for later. Enjoy your freshly steamed bao buns!

How to prepare the dough

To make the dough for bao buns, you'll need the following ingredients:

• All-purpose flour (or plain flour)
• Instant yeast, active dry yeast, or fresh yeast
• Water or milk (lukewarm)
• Sugar
• Oil (vegetable, avocado, or canola)
• Baking powder

You can mix the dough by hand or use a stand mixer with a dough hook attachment. Here is a step-by-step guide to making the dough:

Step 1: Combine the Ingredients

Add the dry ingredients (flour, yeast, baking powder, and sugar) to a large mixing bowl. If using active dry yeast or fresh yeast, you'll need to mix it with sugar and lukewarm water/milk and let it sit until the liquid becomes foamy before adding it to the flour mixture.

Next, pour in the wet ingredients (water or milk) gradually while stirring with a spatula or chopsticks. If using oil, add it at this stage as well.

Step 2: Knead the Dough

Once the ingredients are combined, use your hands to form a rough-looking dough ball. The dough should be soft to the touch but not sticky. Cover the dough and let it rest for about 10 minutes.

After the rest, knead the dough again for 2-3 minutes until it becomes very smooth. If using a stand mixer, knead on low speed for 8-10 minutes.

Step 3: Let the Dough Rise

Place the kneaded dough back into the mixing bowl and cover it with plastic wrap. Let the dough rise in a warm place until it doubles in size, which should take about 1-2 hours.

Step 4: Punch and Knead the Dough

After the dough has risen, tip it out onto a clean work surface and punch it down to release the air bubbles. Flatten the dough with your hands and sprinkle over some baking powder. Knead the dough again for about 5 minutes.

Step 5: Shape the Dough

Roll the dough into a long sausage shape, about 3cm thick. Cut the dough into equal pieces, each about 3-4cm wide. You can use a scale to ensure equal portions.

Take each piece of dough and roll it into a ball using the palm of your hand. Then, use a rolling pin to flatten each ball into an oval shape, about 1/4-inch thick.

Step 6: Fold and Rest the Dough

Brush a thin layer of oil over half of each oval, then fold the oval in half. You can also place a small piece of parchment paper between the folded dough to prevent sticking.

Place the shaped bao buns on a piece of parchment paper or in a lined steamer basket, leaving some space between them as they will expand during the next step.

Let the buns rest and proof for about 30 minutes to 1 hour. They will become visibly plumper and feel lighter.

How to shape the buns

Rolling the Dough

Roll each dough ball out into a long oval piece, roughly 1/4-inch thick. The oval should be twice as long as it is wide. You can use a rolling pin to do this. If the dough is sticky, dust your hands with cake flour.

Brushing the Dough

Brush a thin layer of oil onto the dough. This will help the bun to separate easily later.

Folding the Dough

Brush a little oil over a chopstick and place it in the centre of the oval. Fold the dough over the chopstick, then slowly pull out the chopstick. This will give you a puffy bun shape.

Placing the Buns

Place each bun on a square of parchment paper. You can cut these squares from baking parchment. Alternatively, you can use paper muffin liners, flattening them slightly and coating them with cooking spray or vegetable oil.

Final Rise

Cover the buns with plastic wrap and let them rise for another 15-30 minutes before cooking, or until they are 1.5 times bigger.

Steaming the Buns

Place the buns in a steamer basket, leaving at least 1 inch between each bun. If you are using a metal steamer, use two layers of clean kitchen towels between the steamer rack and the lid to prevent water from dripping onto the buns.

How to fill the bao buns

Once your bao buns are cooked, it's time to fill them. Here's a step-by-step guide:

Prepare the Dough and Filling

Firstly, you'll need to prepare your dough and filling. The dough should be soft and pliable, so if it's too dry, dampen your hands while working with it, and if it's too sticky, dust your hands with flour. Your filling should be cold or at room temperature.

Roll Out the Wrappers

Take a portion of the dough and roll it out into a 3 1/2-inch round disc. Then, gently stretch the edges to make them slightly thinner, so that the finished disc is about 4 inches wide. This ensures that the filling is centred and surrounded by an even amount of dough. Place a generous amount of filling in the middle of the wrapper, piling it high rather than spreading it out.

Fold the Pleats

Now comes the pleating, which will take some practice to perfect. Hold the wrapper in your non-dominant hand and use your thumb to push down on the filling, keeping it away from the pleats. With your other hand, pull and pleat the dough, folding and working your way around the wrapper. It's okay if your first few attempts aren't perfect, as long as the buns are mostly sealed.

Pinch and Twist

After you've made all the folds, cradle the bun in one hand and pinch the dough where the folds meet with the index finger and thumb of your other hand. Twist the pinched portion in one direction while twisting the bun in the opposite direction. This creates the traditional swirled look. You can gently round out the bun with your hands if you like, then place it on a square of parchment paper, ready for steaming.

Filling Ideas

There are endless possibilities for bao bun fillings, but here are some ideas to get you started:

• Crispy chicken with Sriracha Mayo
• Crispy aromatic duck with cucumber, spring onions and hoisin sauce
• BBQ tofu with tangy pickled veg
• Pan-fried mushroom and chive with pak choi, spring onion, water chestnuts and vegetarian stir fry sauce
• Braised pork belly with a caramelised sauce made from fermented red tofu, hard-boiled egg yolks, sugar, dark soy, black vinegar, sesame oil and garlic

Frequently asked questions