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.

Course Breakfast, Side Dish

Cuisine Chinese

Prep Time 40

Resting Time 1 20

Servings

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