Steamed Beef Bao Buns

Steaming soft dough instead of frying keeps these protein-packed beef bao buns light, satisfying, and authentically flavorful.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups (240 g) all-purpose flour · 840 kcal in the whole recipe
• 1/2 cup (120 g) warm low-fat milk · 54 kcal in the whole recipe
• 1.5 tsp (5 g) dry yeast · 18 kcal in the whole recipe
• 2 tsp (10 g) sugar · 39 kcal in the whole recipe
• 14 oz (400 g) lean ground beef (7% fat) · 608 kcal in the whole recipe
• 1.5 cups (150 g) finely shredded napa cabbage · 24 kcal in the whole recipe
• 1/2 cup (40 g) chopped green onion · 13 kcal in the whole recipe
• 1 tbsp (10 g) grated fresh ginger · 8 kcal in the whole recipe
• 2 cloves (8 g) minced garlic · 12 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (or rice vinegar) · 3 kcal in the whole recipe
• 1 tbsp (13 g) sesame oil · 115 kcal in the whole recipe

Method

1. Mix warm milk, a splash of warm water, dry yeast, and sugar in a bowl, then add flour to knead a soft dough; let it rise covered for 45 minutes.

   

2. In a separate bowl, thoroughly mix the lean ground beef with shredded napa cabbage, green onion, grated ginger, minced garlic, low-sodium soy sauce, vinegar, and sesame oil.

   

3. Divide the risen dough into 12 equal pieces, roll each into a circle, place a portion of the beef filling in the center, and pleat the top to seal.

   

4. Place the bao buns in a parchment-lined steamer basket, let rest for 15 minutes, then steam over boiling water for 15 minutes until fully cooked.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.