During my stay in Toronto, I ate a lot of…..A LOT OF food out. Not because I didn’t have an access to a kitchen or I didn’t have the time to cook – but because Toronto is a food mecca and there is an insane amount of vegetarian options available. I loved it! One of the places that I ate a lot at was Pho Hung in Chinatown. I love Vietnamese food and used to visit the restaurant very frequently for their stir fry, summer roll and pho. There was another placed that I went to – Banh Mi Boys on Queen street…I loved their sandwiches. Although there was only one option (vegetarian) for me (lemongrass tofu) I still enjoyed it very much and went there a few times to try the sandwich in different buns. One of my favorite was the steamed bun…..soft, airy and melt in mouth good. Ever since I had that, I’ve been looking for a recipe for it. All you guys who have tried it will know exactly what I am talking about. If you haven’t tried it as yet, then you are going to love it.
There are many variation of this basic dough recipe and something similar to these buns exist in most of the cuisines from the Himalayan region. I had buns that were similar in flavor at a restaurant that served Ladakhi and Tibetan cuisine served along with stir fry made with black bean paste – very delicious! The recipe for that meal is for a post in the future..but for now check out these buns. Think fresh flavors like cucumbers, basil, mint and or cilantro leaves and scallions etc. Kimchi should taste pretty nice too.
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Gua Bao: Asian Steamed Buns
- Total Time: 30 minutes
- Yield: Makes 4 or 5 1x
- Diet: Omnivore, Vegetarian
Description
Fluffy, pillowy buns perfect for savory fillings.
Endless possibilities for delicious combinations!
Ingredients
- 2 1/2 cups (591 ml) all purpose flour
- 1 cup (237 ml) lukewarm water
- 2 tsp dry active yeast
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tbsp vegetable oil
- a couple pinches of salt
Instructions
- Activate the yeast by dissolving it in warm water.
- In a large bowl, mix the remaining ingredients; whisk lightly to combine.
- Pour the activated yeast mixture into the mixing bowl and mix/knead the dough until combined.
- On a well-floured surface, knead the dough for 5–7 minutes. Add a little dry flour if the dough is too sticky.
- Transfer the dough to an oiled bowl, brush with more oil, cover with a kitchen towel, and let rise in a warm place for 1 1/2–2 hours, or until doubled in size.
- Once doubled, turn the dough out onto a floured surface, gently press to release air, and shape into a log. Divide into 4 equal parts (for larger buns) or 5 equal parts (for smaller buns).
- Shape each part into a ball, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
- Roll each ball into an oval about 1/4 inch thick. Fold in half, place on parchment paper to prevent sticking, and repeat with remaining balls. Proof for another 30 minutes.
- Steam the buns in a steamer for 10 minutes.
- Remove the buns from the steamer and fill with your desired vegetables and sauces. Serve.
Notes
- For extra fluffy buns, use bread flour instead of all-purpose flour.
- If your dough is too wet, add a tablespoon of flour at a time until it becomes manageable.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Steaming
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I make the steamed bao buns ahead of time?
Yes. Steam the buns, let them cool completely, then store in an airtight container in the freezer. Re-steam from frozen for about 5 minutes to refresh them.
What if I don’t have a bamboo steamer for gua bao?
A metal steamer insert works fine. Line it with parchment paper cut with small holes so the buns don’t stick and steam still circulates.
Why did my bao buns come out dense instead of fluffy?
This usually means the dough didn’t proof long enough or the yeast was inactive. Make sure your yeast foams when bloomed, and let the dough double in size before shaping.
looks good
I like this steam ban
these turned out fantastic!!