Baked Bao Bun with Lamb Filling (羊肉烤包子)
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Rest
30 mins
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Total Time
1 hr 10 mins
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Servings
12 buns
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Course
Main Course
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Cuisine
Chinese
Baked Bao Bun with Lamb Filling (羊肉烤包子)
Description
This recipe combines a hand-kneaded bao dough made from all-purpose flour, instant dry yeast, baking powder, sugar, and lukewarm water with a savory lamb filling. The lamb is first marinated with spices like cumin powder, dark soy sauce, sesame oil, and cornstarch, then mixed with cooked vegetables including browned onions, cumin seeds, chili flakes, and grated carrot. The lamb fat (or cooking oil substitute) is rendered to infuse flavor and moisture into the vegetables.
The dough preparation involves thorough kneading to achieve a smooth and medium-firm consistency, with rest periods to enhance elasticity. The buns are formed by wrapping the filling inside the dough, which upon baking, delivers a gentle chew and slight crispness on the bun's surface. This layering of spices and textures produces a bun with aromatic, mildly spicy, and savory taste profiles.
Ideal for a lunch or snack, these buns showcase the warmth of cumin and chili alongside tender lamb, balanced with sweetness from the carrot. Freezing the lamb before cutting makes it easier to dice finely, improving filling texture. The use of instant dry yeast simplifies dough preparation and control over rising.
Ingredients
For the lamb
- 150 g lamb see note 1, diced
- 1½ teaspoon cumin powder
- ½ teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoon water
For the vegetables
- 30 g lamb fat or 1 tablespoon cooking oil, see note 2, diced
- 2 medium onion finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon chili flakes
- 1 small carrot grated
For the wrappers
- 250 g all-purpose flour see note 3
- 1 teaspoon instant dry yeast see note 4
- ¾ teaspoon baking powder
- 1 teaspoon sugar
- 130 ml water adjust a little if necessary, see note 5, lukewarm
You also need
- ½ tablespoon neutral cooking oil generic cooking oil
- sesame seeds
Instructions
Marinate the lamb
- Put diced lamb into a bowl. Add cumin powder, dark soy sauce, sesame oil, salt, cornstarch and water. Mix until no liquid can be seen.
Fry the vegetables
- Cook diced lamb fat in a wok over low heat until oil appears and the pieces brown. Discard them and keep the oil.
- Stir in onion. Fry until it slightly browns.
- Add cumin seeds, chilli flakes and carrot. Fry for one minute or so.
- Transfer to a plate to cool. Then mix with the marinated lamb. Set aside.
Prepare the dough
- If kneading with a stand mixer: Add flour, yeast, baking powder, sugar and water to the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
- If kneading by hand: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
Assemble the buns (please refer to my tutorial video below)
- Divide the dough into 12 equal pieces. Roll each piece into a disk-like wrapper.
- Place a spoonful of filling in the middle of a wrapper then fold into a bao shape.
- Place assembled bao buns into a baking tray (Brushed with a thin layer of oil or lined with parchment paper).
- Leave to rest for 30 minutes until they expand a little (see note 6).
- Brush a thin layer of oil on the buns. Sprinkle sesame seeds over.
Bake the buns
- Preheat oven at 410°F/210°C/Fan 190°C. Place the baking tray on the middle rack. Cook for 18 mins.
- Then turn the heat up to 480°F/250°C/Fan 230°C. Cook for a further 3-5 mins. If you’re making these buns for the first time, be attentive not to burn them. Please feel free to adjust the time if necessary as different ovens perform slightly differently.
Notes
- Freeze the lamb for 1-2 hours before dicing to make cutting easier and more uniform.
- Lamb fat can be substituted with neutral cooking oil if unavailable, which still provides necessary moisture and flavor.
- All-purpose flour is recommended, but cake flour or special bao flour with lower gluten can also be used for a softer texture.
- Instant dry yeast can be mixed directly; if using active dry yeast, dissolve it in lukewarm water first.
- Adjust water quantity based on flour brand to achieve a medium-firm, smooth dough.
- After resting, dough will expand slightly but should not double before shaping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12buns
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1bun |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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