Steaming Hum Bao: How Long Should You Steam?

Steamed buns, or bao, are a staple in Chinese cuisine, with origins dating back to the Warring States period (475–221 B.C.E.). They are made from a simple dough of flour, water, and yeast, which is then wrapped around a filling and steamed to create a warm, plump bun. While the dough is versatile and easy to work with, creating the perfect bao can be a delicate process. Under-proofing or over-proofing the dough, for instance, can lead to collapsed or deflated buns. The key to success lies in allowing enough resting time and controlling the temperature and moisture levels during steaming. With the right techniques, you can create fluffy, tender bao with a delicate chew that can be enjoyed on their own or stuffed with various fillings.

How to make the dough

The dough for hum bao is forgiving, easy to put together, and extremely versatile. It is made of flour, water, and yeast, just like any other bread. However, the dough is steamed instead of baked, resulting in a warm and plump bun. Here is a step-by-step guide on how to make the dough:

Ingredients

• All-purpose flour
• Dried yeast
• Sugar
• Cooking oil (such as rapeseed, sunflower, canola, or vegetable oil)
• Lukewarm water

Mixing the Dough

In a mixing bowl, combine the flour, yeast, sugar, and oil. Gradually add the lukewarm water a little at a time while mixing. You can use an electric mixer with a dough hook attachment or mix and knead by hand. If using an electric mixer, turn it to the lowest setting and mix until a smooth dough ball is formed. If mixing by hand, combine the ingredients and knead with your hands until a very smooth dough is formed.

Kneading the Dough

Kneading the dough is crucial to achieving a smooth and even texture. You can use a stand mixer with a dough hook or knead by hand. Knead the dough until it becomes very smooth. For best results, combine the dough in the stand mixer for about 5 minutes, and then finish kneading it with your hands. A well-kneaded dough will create even air bubbles, resulting in a smoother appearance after steaming.

Resting the Dough

Cover the bowl with a damp cloth or tea towel and let the dough rest in a warm place. The resting time can vary depending on the room temperature, typically taking between 40 minutes to 1.5 hours for the dough to double in size. Fermentation occurs during this resting period, so it is essential to allow enough time for the yeast to activate and the dough to rise properly.

Adding Baking Powder (Optional)

Some recipes, such as those for steamed BBQ pork buns (Char Siu Bao), include the addition of baking powder to the dough after the initial resting period. Add the baking powder to the dough and mix on the lowest setting of the mixer. If the dough looks dry or you have trouble incorporating the baking powder, add 1-2 teaspoons of water. Gently knead the dough until it becomes smooth again.

Second Resting Period

After adding the baking powder, cover the dough with a damp cloth again and let it rest for another 15 minutes. During this time, you can prepare the parchment paper squares or cupcake liners for assembling the buns.

Assembling the Buns

Once the dough has rested, it's time to assemble the buns. Roll the dough into a long tube and divide it into equal pieces, depending on the desired size of your buns. Press each piece of dough into a disc, thicker in the center and thinner around the edges. Add your desired filling to the center of each disc and pleat the buns until they are closed at the top. You can find video tutorials online for different pleating techniques.

Now you have the dough ready for steaming! Remember to eat your hum bao warm and enjoy the delicious, freshly steamed buns!

How to make the filling

The filling is a key component of hum bao, providing the dish with its signature savoury taste. Here is a step-by-step guide on how to make a delicious filling for your steamed buns:

Ingredients

Firstly, gather your ingredients. The exact quantities of each ingredient will depend on how much filling you want to make, but as a guide, you will need:

• Oil (a neutral-tasting oil such as vegetable, canola, sunflower or rapeseed oil is best)
• Onion (red or shallot)
• Sugar
• Soy sauce (light or dark)
• Oyster sauce
• Sesame oil
• Chicken stock
• Flour
• Roast pork (Chinese BBQ pork or 'char siu')

Optional ingredients include:

• Carrots
• Coriander
• Ground Sichuan pepper or Chinese five-spice powder
• Salt

Method

• Heat the oil in a wok or large frying pan over a medium-high heat.
• Add the onion and stir-fry for a minute, then turn the heat down to medium-low.
• Add the sugar, soy sauce, oyster sauce, sesame oil and dark soy (if using). Stir the mixture and cook until it starts to bubble.
• Add the chicken stock and flour. Cook for a couple of minutes, stirring frequently, until the mixture thickens.
• Remove the wok or pan from the heat and stir in the roast pork. Set the mixture aside to cool.
• If you are making the filling ahead of time, cover it and store it in the refrigerator to prevent it from drying out.

Assembly

• Once your dough has been prepared and rested, it's time to assemble your hum bao!
• Roll the dough into a long tube, then divide it into equal pieces – the number of pieces will depend on how many buns you are making.
• Press each piece of dough into a disc, about 4-4.5 inches in diameter. The centre of the disc should be thicker than the edges.
• Add a spoonful of filling to the centre of each disc.
• Pleat the dough until the bun is closed at the top. There are many videos online that demonstrate this technique if you are unsure.
• Place each bun on a square of parchment paper, ready for steaming.

How to divide and roll out the dough

To divide and roll out the dough for steamed hum bao, you can follow these steps:

Firstly, roll the dough into a rope and divide it into 8-12 equal sections, depending on how many buns you want to make. You can do this by pressing each piece into a disc with the palm of your hand.

Next, use a rolling pin to flatten the dough into an oval shape. The centre should be thicker than the edges. For this part, you can start in the centre and roll outwards, rotating the disc a little each time.

Now you are ready to assemble the buns. Brush a thin layer of oil over half of the oval surface and fold the dough over lengthways.

Finally, place each bun on a square of parchment paper and put them in the steamer basket, leaving enough space for the buns to expand.

How to make the perfect pleats

The pleats are an important part of the bao-making process. They can be used to indicate the type of filling inside the bun, with sweet bao usually cooked with the pleats facing down and savoury bao cooked with the pleats facing up. Pleats can also be used to hide any mistakes you've made in the shaping process, as it's easier to disguise imperfections by steaming with the pleats facing down.

Step 1:

Lift one part of the dough up, holding it between your thumb and pointer finger. Your thumb should be on the outside of the bao.

Step 2:

Grab another part of the dough with your other hand. If you are left-handed, lift the dough in step 1 with your right hand, then grab another part of the dough with your left hand.

Step 3:

Bring the part of the dough from step 2 over your thumb.

Step 4:

Press the second part of the dough into the first part of the dough. This is your first pleat.

Step 5:

Repeat the process around the filling until you get back to your first pleat.

Step 6:

Pinch all the pleats together in the centre to seal the bao. Make sure there are no openings.

Step 7:

Place the finished dough on a small piece of parchment paper, about 4-4.5 inches in diameter. The parchment paper should be about 5x5 inches.

Step 8:

Add the bao to your steamer basket, ensuring there is at least 1 inch of space between each bun. The bao will expand in the steamer and stick to each other if they're too close together.

Step 9:

Steam the bao for 12-15 minutes, or until they have risen and are light and fluffy.

Tips:

• This part of the process can be tricky, so don't feel bad if you don't get it right the first few times!
• If you are making baked bao, the pleats should always face down. If the pleats face up during baking, the bao may not stay closed.

How to steam the bao

Steaming is an essential step in the preparation of bao buns, and it can be done using a few different methods and tools. Here is a detailed guide on how to steam bao buns:

Choosing a Steamer

The type of steamer you use can impact the final result of your bao buns. While a bamboo steamer is the traditional choice, you can also use a metal steamer or even a makeshift setup.

Bamboo Steamer

The bamboo steamer is the preferred option as it absorbs condensation, preventing the buns from becoming soggy due to dripping water. It is important to ensure that the bottom rim of the steamer is always submerged in water, or it may start to char. Depending on the length of your steaming time, you may need to replenish the water occasionally.

Metal Steamer

If using a metal steamer, cover the lid with a kitchen towel or cheesecloth to prevent condensation from dripping onto the buns. You can also line the steamer with greaseproof paper for added protection.

Make-Shift Setup

If you don't have a steamer, you can create a makeshift setup by using a bowl, a plate, and a wok or large saucepan. Place a small amount of water in the wok or saucepan, and put the bowl inside. Then, place a plate with greaseproof paper on top of the bowl, and add your bao buns to the paper. Finally, cover with a tall lid or a flat lid if using a saucepan.

Preparing the Steamer

Once you've chosen and set up your steamer, there are a few key steps to follow to ensure your bao buns turn out perfectly:

Lining the Steamer

To line your steamer basket, you can use perforated parchment paper, which allows steam to circulate while preventing the buns from sticking. If you don't have perforated parchment paper, you can place each bun on individual squares of parchment paper. Alternatively, you can use lettuce leaves or make your own perforated parchment by cutting out rounds and making small incisions with scissors.

Spacing the Buns

When placing the buns in the steamer, leave at least 1" (2 cm) of space between them. Yeasted buns will expand as they steam, and if they are too close together, they will stick to each other.

Heating the Water

Always bring the water in the wok or pot to a rapid boil before carefully lowering the steamer into it. This will help ensure even cooking and prevent the buns from becoming soggy.

Steaming Time

The steaming time for bao buns can vary depending on the recipe, but it is generally around 15-18 minutes. It is important to follow the recipe's instructions and avoid the urge to open the steamer and check on the buns, as this can cause them to collapse.

Post-Steaming Tips

Once the steaming is complete, there are a few things to keep in mind to ensure your bao buns stay fresh and tasty:

Resting Time

After turning off the heat, let the buns sit covered in the steamer for an extra 5 minutes. This resting time is crucial, as opening the lid too quickly can cause the buns to deflate due to the cool air from outside.

Serving and Storing

Bao buns are best served warm and fresh. If you have any leftovers, you can freeze them and then steam them again for 8-15 minutes when you're ready to enjoy them.

By following these detailed steps and tips, you'll be well on your way to steaming perfect bao buns, regardless of the equipment you have on hand.

Frequently asked questions