Quick Steamed Buns--Banh Bao

The steamed bun, Baozi, or banh bao has the type of dough that uses yeast for leavening the dough and consists of a soft bun filled with sweet or savory fillings. It is very popular in Chinese restaurants or a street food snack in other countries, such as Vietnam. I previously posted the steamed buns recipe in my blog using yeast. However, because of the Covid-19, I made this Baozi using self-rising flour. It is quick and does not need time to rise. This recipe will change the way to make steamed buns. It saves time and the method is so easy.

 

Ingredients:

3 cups self-rising flour

1/4 cup cornstarch

1/4 cup sugar

1½  cups milk

1 tbs vinegar

1/4 cup oil

Fillings:

8 oz. ground turkey, chicken, or pork

1/2 cup diced white onions

1/4 cup peas

1/3 cup shiitake mushrooms, diced (shiitake mushrooms should first be soaked, then diced)

1/3 cup Chinese sausage diced (1/2 lap cheong)

2 hard boiled eggs (remove shell and cut into quarters)

Seasoning ingredients:

1 tbs oyster sauce

1 tbs soy sauce

1 tsp sugar

1/4 tsp salt

1/4 tsp black pepper

1 tsp mushroom seasoning

Other ingredients:

1 tbs vegetable oil

1 tsp garlic powder

Parchment paper, cut into 4 squares

 

Directions:

Heat wok until hot. Add vegetable oil and stir-fry the onions until fragrant, about 3 minutes. Add mushrooms and sausages and cook for 3 minutes. Season with garlic powder and salt. Stir in peas. Let cool.

Mix turkey with the onions mixture and the rest of the seasonings. Mix well to combine. Divide the meat mixture into equal quantities enough to form into 8 balls. Let marinate in the refrigerator for about 30 minutes.

Combine the self-rising flour, milk, and sugar in another large bowl; knead dough until smooth and no longer sticky. Cover dough with towel; let rest for about 5 minutes.

Divide dough into 8 balls. With a rolling pin on a floured work surface, roll out each ball into a flat circle. Place one meatball inserted through the in the center; top with an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.

Cut waxed paper into 8- 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid. 

Steam the buns until puffed up, about 20 minutes.

 

Tips:

Boil water first. Cover the buns with cheesecloth to prevent the steam from dripping over the buns.