Steamed Gua Bao Buns

Tips for Smooth, Fluffy Steamed Buns

• Use room temperature water or cold milk to prevent dough from rising too fast.

• Many recipes call for a first and second rise of the dough. After many trials and errors, I discovered that only using one rise (after shaping is finished) produces the smoothest, fluffiest steamed buns. There is less opportunity for rogue air bubbles to form in the dough, causing it to shrivel later.

• Do not over-prove dough during the rise—if shaping the dough takes too long, place the finished buns in refrigerator to slow the yeast and remove once you finish with all of them.

• Wrap the steamer lid with a towel to prevent water from dripping onto the buns.

• Once the water comes to a boil, quickly lift and replace the lid to equalize the air pressure to prevent the buns from deflating.

• Do not open the steamer right away—quick temperature changes deflate the buns, so wait at least 5 minutes.

Steamed buns filled with scrambled tofu, shiitake mushrooms, and fresh julienned vegetables

Ingredient Notes

• Sugar and salt are optional for flavor. Sugar will speed up the rise and potentially cause the buns to collapse, so I typically choose to omit it.

• Oil makes the buns softer, but it is not necessary.

• All-purpose flour can be replaced with cake flour for a fluffier texture.

• Both water and milk will create equally fluffy buns, but milk gives more flavor.

Steamed Gua Bao Buns
Active Prep Time: 45 mins
Inactive Prep Time: 25 minutes
Cook Time: 8 mins
Yield: 12 buns

Ingredients

• 360 g all-purpose flour
• 180-220 g room temperature water or cold milk
• 2 tsp active dry yeast
• 2 tbsp granulated sugar (optional)
• ½ tsp kosher salt (optional)
• 1 tbsp neutral oil (optional)
  
  

Directions
Dough preparation:

1. Combine dry ingredients in a large bowl.
2. Slowly pour liquid ingredients into flour mixture while stirring with a pair of chopsticks or wooden spoon into a soft, shaggy dough.
3. Transfer dough to a lightly floured surface. With clean hands, knead the dough for 5 minutes.
4. Let the dough rest for 5-10 minutes. Meanwhile, prepare the parchment papers. Cut out 12 rectangles for the bao bottoms, approximately 6x4 inches. Cut out another 12 for the middle of the buns, approx. 6x3 inches.
5. Knead the dough again for 5-10 minutes. The dough should be very smooth and elastic.

Shaping:

6. Divide dough into 12 equal balls (I use a kitchen scale for accuracy). Place six under a damp towel or plastic wrap so they do not dry out.
7. Use a rolling pin to flatten a ball into a 4-5-inch diameter round.
8. Place a rectangle of parchment paper over half of the circle and fold the other half on top.* Transfer to the larger piece of parchment.
9. Repeat with the rest of the rounds.

Steaming and serving:

10. Let the shaped buns rest for 15 minutes, and transfer into a steamer over cold water.
11. Bring water to a boil before turning heat to medium low and steam for 8 minutes.
12. Turn off heat and let sit for 5 minutes before carefully removing lid.
13. Remove parchment papers and open the bao bun.
14. Stuff with filling of choice and enjoy warm.
15. If not eaten immediately, refrigerate steamed buns. To reheat, dampen outside with water and microwave for 10 seconds.

*Alternatively, do not make the second set of parchment rectangles and use oil to prevent sticking instead. 

Per bun (using water): 110 calories: 23 g carbs; 0.2 g fat; 3 g protein