These fluffy steamed bao buns are filled with a savory beef and potato filling, creating a satisfying balance between the soft, pillowy dough and the hearty, flavorful filling. Perfect for a snack, light meal, or as part of a dim sum spread.
A Passion for Buns
If you’ve followed me on Nana with Chopstick, you’ll know how much I love dough-based dishes—dumplings, all kinds of pancakes like Jiang Xiang Bing, and especially buns.
Buns are by far my favorite.
I’ve shared so many bun recipes, like Red Bean Paste Buns, Chinese Steamed Milk Buns, and the cute Piggy Buns.
There’s always a bag of homemade buns in my freezer, ready to be steamed for a quick meal or snack. Whether for breakfast or a midday treat, buns are my go-to comfort food!
I’m not sure why beef buns are so rare, but I know that if I want to enjoy them, I have to make them myself.
These Beef Bao Buns are soft, steamed buns filled with a savory beef mixture.
The dough is made from flour, yeast, and water, resulting in a light, fluffy texture once steamed.
The filling typically consists of finely diced or minced beef, seasoned with soy sauce, oyster sauce, and other aromatics like garlic, onions, or green onions. Some variations include vegetables or potatoes for added texture.
They are commonly served as a snack, breakfast, or part of a larger meal, often paired with dipping sauces. Beef Bao Buns are a delicious balance of tender meat and fluffy dough, making them a comfort food in Chinese cuisine and beyond.
Ingredients:
For the Dough:
- 500g all-purpose flour
- 3g yeast (instant or active dry)
- 270ml warm water (about 100°F/40°C)
- 1 tsp lard (about 5g), or vegetable oil if preferred
For the Filling:
- 3 medium potatoes (about 450g total)
- 300g fresh beef (trimmed of tendons and membranes)
- 10ml light soy sauce (2 tsp)
- 5ml dark soy sauce (1 tsp)
- 10ml oyster sauce (2 tsp)
- 10g starch (cornstarch or potato starch)
- 10g lard (or vegetable oil)
- 5g salt (1 tsp)
- 5g chicken bouillon (1 tsp, optional)
- 30g chopped green onions (about 3–4 stalks)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine 500g of all-purpose flour with 3g yeast.
- Gradually add 270ml of warm water, stirring with a spatula or your hands, until the mixture forms a shaggy dough.
- Add 1 tsp lard (or vegetable oil) and knead the dough on a clean surface for about 8–10 minutes until it becomes smooth and elastic.
- Cover the dough with plastic wrap or a damp cloth, and let it rise in a warm place until it doubles in size. This should take about 1–1.5 hours depending on the temperature of your room.
2. Prepare the Filling:
- While the dough is rising, prepare the filling. Peel and wash 3 potatoes, then boil them in a pot of water for about 15 minutes, or until a chopstick easily pierces through. Drain and cut them into small cubes. Set aside.
- Finely dice 300g of beef into small pieces, keeping a bit of texture for a heartier bite (do not mince too finely). Remove any tendons or tough membranes.
- In a bowl, marinate the beef with 10ml light soy sauce, 5ml dark soy sauce, 10ml oyster sauce, 10g starch, and 10g lard. Let the beef marinate for 30 minutes.
- After marinating, combine the diced potatoes with the marinated beef. Season the mixture with 5g salt, 5g chicken bouillon, and 30g chopped green onions. Mix everything thoroughly to ensure even seasoning.
3. Shape the Bao Buns:
- Once the dough has doubled in size, punch it down to release the air. Knead it for another minute and divide it into 20 equal portions (each portion should weigh about 40–45g).
- Roll each portion into a ball, then use a rolling pin to flatten each ball into a round disc, making the center thicker and the edges thinner.
- Place a generous spoonful of the beef and potato filling in the center of each disc.
- Gently pleat the edges of the dough around the filling, pinching the top to seal. The buns should be round and plump, with the filling securely inside.
4. Proof and Steam the Bao Buns:
- Place each bun on a small parchment paper to prevent sticking.
- Let the buns rest for 30 minutes to proof. They should puff up slightly during this time.
- While the buns are proofing, prepare a steamer and bring the water to a boil.
- Place the buns in the steamer, leaving space between them as they will expand during steaming.
- Steam the buns over medium-high heat for 15 minutes. After steaming, turn off the heat and let the buns sit in the steamer for 3 more minutes before opening the lid. This will prevent them from deflating due to a sudden temperature change.
5. Serve:
- Carefully remove the buns from the steamer and let them cool slightly. Serve warm as a snack, light meal, or alongside other dishes.Tips:
Tips
- For the perfect bao texture: Be sure not to over-proof the dough, as this can cause the buns to become dense.
- Make-ahead: You can prepare the filling in advance and refrigerate it for up to 2 days before using.
- Freezing option: Freeze steamed buns by placing them in an airtight container. Reheat them by steaming directly from frozen for about 10–12 minutes.
Steamed Beef Buns Recipe
These fluffy steamed bao buns are filled with a savory beef and potato filling, creating a satisfying balance between the soft, pillowy dough and the hearty, flavorful filling. Perfect for a snack, light meal, or as part of a dim sum spread.
Servings 4
Calories 787kcal
Ingredients
For the Dough:
- 500 g all-purpose flour
- 3 g yeast instant or active dry
- 270 ml warm water about 100°F/40°C
- 1 tsp lard about 5g, or vegetable oil if preferred
For the Filling:
- 3 medium potatoes about 450g total
- 300 g fresh beef trimmed of tendons and membranes
- 10 ml light soy sauce 2 tsp
- 5 ml dark soy sauce 1 tsp
- 10 ml oyster sauce 2 tsp
- 10 g starch cornstarch or potato starch
- 10 g lard or vegetable oil
- 5 g salt 1 tsp
- 5 g chicken bouillon 1 tsp, optional
- 30 g chopped green onions about 3–4 stalks
Instructions
Prepare the Dough:
- In a large mixing bowl, combine 500g of all-purpose flour with 3g yeast.
- Gradually add 270ml of warm water, stirring with a spatula or your hands, until the mixture forms a shaggy dough.
- Add 1 tsp lard (or vegetable oil) and knead the dough on a clean surface for about 8–10 minutes until it becomes smooth and elastic.
- Cover the dough with plastic wrap or a damp cloth, and let it rise in a warm place until it doubles in size. This should take about 1–1.5 hours depending on the temperature of your room.
Prepare the Filling:
- While the dough is rising, prepare the filling. Peel and wash 3 potatoes, then boil them in a pot of water for about 15 minutes, or until a chopstick easily pierces through. Drain and cut them into small cubes. Set aside.
- Finely dice 300g of beef into small pieces, keeping a bit of texture for a heartier bite (do not mince too finely). Remove any tendons or tough membranes.
- In a bowl, marinate the beef with 10ml light soy sauce, 5ml dark soy sauce, 10ml oyster sauce, 10g starch, and 10g lard. Let the beef marinate for 30 minutes.
- After marinating, combine the diced potatoes with the marinated beef. Season the mixture with 5g salt, 5g chicken bouillon, and 30g chopped green onions. Mix everything thoroughly to ensure even seasoning.
Shape the Bao Buns:
- Once the dough has doubled in size, punch it down to release the air. Knead it for another minute and divide it into 20 equal portions (each portion should weigh about 40–45g).
- Roll each portion into a ball, then use a rolling pin to flatten each ball into a round disc, making the center thicker and the edges thinner.
- Place a generous spoonful of the beef and potato filling in the center of each disc.
- Gently pleat the edges of the dough around the filling, pinching the top to seal. The buns should be round and plump, with the filling securely inside.
Proof and Steam the Bao Buns:
- Place each bun on a small parchment paper to prevent sticking.
- Let the buns rest for 30 minutes to proof. They should puff up slightly during this time.
- While the buns are proofing, prepare a steamer and bring the water to a boil.
- Place the buns in the steamer, leaving space between them as they will expand during steaming.
- Steam the buns over medium-high heat for 15 minutes. After steaming, turn off the heat and let the buns sit in the steamer for 3 more minutes before opening the lid. This will prevent them from deflating due to a sudden temperature change.
Serve:
- Carefully remove the buns from the steamer and let them cool slightly. Serve warm as a snack, light meal, or alongside other dishes.Tips:
Nutrition
Calories: 787kcal | Carbohydrates: 127g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 758mg | Potassium: 1051mg | Fiber: 7g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 9mg
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