Steamed Chinese "Bao Bun" (Lotus Leaf Buns)

These pillowy-soft Chinese Steamed "Bao Buns" (also known as lotus leaf buns [荷叶包]) are shaped like a folded clam shell and are the perfect vehicle for filling with flavorful meats and veggies.

Course Lunch, Main Course

Cuisine Asian, Chinese, Taiwanese

Prep Time 20

Cook Time 20

Resting Time 20

Total Time 1

Servings buns

Calories 110kcal

Author Michelle

Ingredients

250 g bao flour or 167g all-purpose flour + 83g cake flour
5 g baking powder
135 ml warm water
15 g granulated sugar
4 g active dry yeast
10 ml vegetable oil or pork lard
1 teaspoon toasted sesame oil for brushing

Instructions

Make the dough:

In a bowl, combine the flour, baking powder, and give it a quick whisk.
In a separate small bowl, add the warm water, sugar and yeast. Leave it for a few minutes for the yeast to activate.
Once the yeast is bubbly, pour it into the flour mixture. Add in the oil and knead with your hands until smooth and shiny, about 10 minutes.
Cover the dough and let it rest for 20 minutes.
Divide the rested dough into 10 equal portions, and roll into smooth spheres (about 35g each).
Use a rolling pin to roll out the dough into an oval shape, about 4–5" long.
Brush half of the dough with sesame oil, and fold it over in half.
Place onto a parchment square and set into a bamboo steamer in one single layer (leaving enough room for expansion).
Repeat with the remainder.
Place the steamer lid on.

Steam:

Add about 4 C hot boiling water and 4 C room temperature water into a wok or large pot that you will use to steam the buns.
Place the steamer over the warm water and leave to proof for 20 minutes.
Turn to high heat and once the water has come to a boil, steam the buns for 15 minutes.
Turn off the heat and leave to rest for 5 minutes before opening the lid.
After 5 minutes have elapsed, crack open the lid a little to let the steam escape to avoid deflating the buns.
Remove the buns, fill with your favorite fillings and enjoy warm.

Nutrition