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beef buns2

How To Make Beef Bao Buns

Indulge in this scrumptious beef bao bun that is fluffy, soft, and steamy. Make the dough, choose your preferred filling, and assemble them to prepare for steaming.
Follow my recipe steps and tips and suggestions to make the fluffiest and juiciest beef bao buns!
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Course Side Dish
Cuisine Chinese
Servings 2
Calories 1483 kcal

Equipment

  • Kitchen weighing scale (optional)
  • Kitchen thermometer (optional)
  • Mixing bowl for the dough
  • Chopsticks or whisk for stirring
  • Small mixing bowl for soaking peppers
  • Food processor or blender to make minced meat (optional if using whole meat)
  • Rolling Pin
  • Steamer

Ingredients
  

Dough

  • 5 g yeast
  • 500 g flour
  • 5 g sugar
  • 3 g baking powder
  • 260 g warm water
  • 8 g lard

Filling

  • 1 tbsp Sichuan peppercorns soaked in boiling hot water
  • 100 g minced pork mince
  • 300 g minced beef
  • 1 tsp salt
  • 1 tsp chicken bouillon powder
  • 1 tsp thirteen spices
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp minced ginger
  • 20 g diced onion
  • 50 g carrots

Instructions
 

Make The Dough

  • In a mixing bowl, combine yeast, flour, sugar, and baking powder.
  • Stir well using chopsticks or a whisk.
  • Then, pour warm water.
  • Mix until the dough forms chunks or lumps.
  • Next, add the lard and knead until the dough becomes a smooth round ball.
  • Lastly, cover the bowl and let it proof until it doubles in size.

Prepare The Filling

  • In a small mixing bowl, soak a tablespoon of Sichuan peppercorns in boiling water for 30 minutes. Set aside.
  • If you have whole beef and pork, grind the beef and pork separately to make minced meat.
  • Alternatively, you can use ground beef and ground pork to skip step 2.
  • In a bowl, combine 100 grams of minced pork with 300 grams of minced beef.
  • Then, add salt, chicken bouillon powder, and thirteen spices.
  • Next, add pepper water (the water from the soaked peppers). This should be added gradually, at least in three increments. You can add one tablespoon at a time.
  • Keep stirring until the meat becomes moist and juicy.
  • Afterward, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well.
  • Finally, add minced ginger, diced onions, and carrots.
  • Stir well until the ingredients are well-combined.

Assemble The Dough And Filling

  • Take the proofed dough and knead until all air is released.
  • Then, divide the dough into 40-gram portions of round balls.
  • Flatten each ball using a rolling pin to make a flat circular dough wrapper.
  • Place one dough wrapper on one hand and add a filling in the center.
  • Wrap the filling with the wrapper and slightly twist the ends to form a creased bun. The edges of the wrapper should meet in the middle at the top of the bun.
  • Pinch the top edges of the bun to seal completely.
  • Place the buns in a steamer for a second proofing, approximately 10 minutes.
  • Then, steam the buns for 12 minutes. Turn off the heat, do not open the lid of the steamer, let the buns sit there for 3 minutes. The buns should rise and become slightly bigger in size.
  • Enjoy a fluffy, delicious bun and have it as a snack or side dish.

Nutrition

Calories: 1483kcalCarbohydrates: 200gProtein: 62gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 143mgSodium: 1964mgPotassium: 969mgFiber: 9gSugar: 5gVitamin A: 4381IUVitamin C: 4mgCalcium: 185mgIron: 15mg
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