Steamed Bao Buns
User Reviews
4.7
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Prep Time
2 hrs 15 mins
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Cook Time
10 mins
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Total Time
2 hrs 25 mins
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Servings
12 buns
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Course
Appetizer
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Cuisine
Chinese, Vietnamese
Steamed Bao Buns
Description
The bao dough begins by activating yeast with sugar and warm water, combined with flour, baking powder, baking soda, salt, and avocado oil. Kneading creates a smooth elastic dough that rests covered to rise modestly. Unlike traditional yeasted doughs, these buns do not rise dramatically but develop tender softness from the steaming process.
The filling is a flavorful mixture of steamed tempeh coated with a blend of hoisin sauce, sriracha, grated ginger, and lime zest, offering a balance of sweet, spicy, and tangy notes. The buns are served with fresh sliced avocado, carrot, cucumber, herbs such as cilantro and mint, and diced Thai chile for heat, with lime wedges to add fresh acidity.
These bao buns showcase a gentle, chewy bread texture combined with a layered filling that brings varied textures and flavors to the palate. The preparation requires steaming the buns and filling separately and assembling just before serving for freshness.
Ingredients
Bao Buns
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- ½ cup water 110°F, 2 tablespoons, warm
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt sea salt
- ¼ cup avocado oil plus more for brushing
Filling
- 8 ounces tempeh sliced into 12 strips and steamed
- 6 tablespoons hoisin sauce
- 3 tablespoons sriracha
- 1 teaspoon ginger grated fresh
- 1 teaspoon lime zest
- lime for squeezing and serving, wedges
- avocado slices
- cucumber sliced
- carrot sliced
- fresh herbs cilantro and/or mint
- Thai chile diced
Instructions
- Make the bao buns. In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the avocado oil and the yeast mixture and mix to form a rough ball, adding 1 to 2 tablespoons more water if the dough is too dry. Transfer to a lightly floured surface, shape into a ball, and vigorously knead it until it’s smooth and elastic, about 5 minutes.
- Brush the inside of a bowl with a little oil and place the dough inside. Cover and set it aside in a warm place for 45 minutes. (Note: it won’t rise as much as other traditional yeasted doughs.)
- Make the tempeh filling. Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh according to this recipe. In a small bowl, whisk together the hoisin sauce, sriracha, ginger, and lime zest. Reserve half of the sauce for serving and toss the remaining half with the tempeh slices and set aside for 20 minutes to marinate. Place the tempeh on the baking sheet and bake for 10 to 12 minutes or until browned around the edges.
- Finish the buns. Cut twelve 4-inch squares of parchment paper and place them on a large baking sheet. Transfer the dough to a clean work surface and roll out evenly to ¼ inch thickness. Use a 3-inch glass to cut out circles of dough and place them on the paper squares. Brush the tops with a little oil, then fold each circle in half and gently press down, flattening just a bit so that the halves stick together but you still have a puffy bun shape. Cover with plastic wrap and let rest for 1 hour, until puffed. Transfer to a bamboo steamer set over a pan filled with 1 inch of water. Bring the water to a simmer, cover, and steam until puffed, 9 to 11 minutes. Work in batches.
- Assemble. Squeeze a little lime juice over the avocado, cucumber, and carrot. Assemble each bun with the tempeh, spooning a little sauce over each tempeh piece, the avocado, veggies, herbs, and chiles. Serve with remaining sauce on the side and lime wedges for squeezing.
User Reviews
Overall Rating
4.7
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