Gua Bao: Asian Steamed Buns
Recipe Type: Side
Cuisine: Asian
Cook Time: 
Total Time: 
Serves: 4 big or 5 smaller buns
There are many variation of basic buns that exist in most cuisines from the Himalayan region. Fill with kimchi, fresh flavors, and your favorite fillings.
  • 2½ cups all purpose flour
  • 1 cup lukewarm water
  • 2 tsp dry active yeast
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp vegetable oil + a little more for brushing
  • a couple pinches of salt
  1. Activate the yeast by dissolving it in the warm water.
  2. In a large bowl mix the rest of the ingredients. Lightly whisk to mix well.
  3. Pour the activated yeast mixture into the mixing bowl and start mixing and kneading and bringing the dough together.
  4. Pull it out on a well floured surface and knead the dough for 5 to 7 minutes. Sprinkle the dough with little dry flour if the dough is too sticky.
  5. Transfer the dough into an oiled bowl and brush some more oil on the surface. Cover with a kitchen towel and keep in a warm place to proof for 1½ to 2 hours or till it doubles in size.
  6. Once the dough doubles in size take it out on a floured surface. lightly press to knock the air out. Roll the dough into a log shape and divide in 4 equal parts if making bigger buns or 5 equal parts if making smaller buns.
  7. Roll the parts into a ball shape, cover and keep in the warm spot again to proof for 30 minutes. The balls will double in size.
  8. Roll the balls out into oval shaped of about ¼ inch thickness. Fold in half and place a parchment paper in between to avoid sticking. Repeat with other balls. Proof for another 30 minutes.
  9. Steam the buns in a steamer for 10 minutes. Remove the buns from the steamer and fill with desired combination of veggies and sauces. Serve.
Recipe by Honest Cooking by Mercato Fabbrica at