Tender Beef Bao Buns
These Tender Beef Bao Buns are fluffy, savory steamed buns filled with juicy beef simmered in soy, hoisin, garlic, and ginger. Made from scratch with a soft milk dough, they’re the ultimate comfort food for dim sum lovers—perfect as a cozy dinner or show-stopping appetizer!
Ingredients
For the Dough:
- 3 cups all-purpose flour sub 1 cup with cake flour for fluffier texture
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ¾ cup warm milk
- 1 tablespoon vegetable oil
- ½ teaspoon baking powder
For the Beef Filling:
- 1 lb beef chuck or short rib finely chopped
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions finely sliced
Instructions
- Combine flour, sugar, and instant yeast. Gradually stir in warm milk to form dough, knead for 8-10 minutes, and let rise for 1 hour.
- Sauté garlic and ginger in sesame oil. Add beef, soy sauce, hoisin, and rice vinegar. Simmer until beef is tender. Add cornstarch slurry and green onions. Let cool.
- Divide dough, fold in baking powder, and roll each piece into a disc.
- Place a spoonful of filling in each disc and seal.
- Steam the buns for 12-15 minutes, then rest for 2 minutes before serving.
Notes
- Flour Tip: Substituting 1 cup of all-purpose flour with cake flour helps achieve an ultra-light, pillowy texture.
- Filling Tip: Make sure the beef filling is fully cooled before assembling the buns to prevent tearing the dough.
- Make Ahead: You can make the beef filling a day ahead and store it in the fridge.
- Freezing: Freeze steamed bao in a sealed container; reheat directly in the steamer for 8–10 minutes until warm.
- Serving Suggestion: These buns pair well with chili oil, soy dipping sauce, or pickled vegetables.