Steamed Asian beef dumplings (Print Version)
# Ingredients:
→ For the Dough
01 -
3 cups all-purpose flour (or substitute part with cake flour for a lighter texture)
02 -
1 tablespoon sugar
03 -
1 teaspoon instant yeast
04 -
3/4 cup warm milk (or water)
05 -
1 tablespoon vegetable oil
06 -
1/2 teaspoon baking powder
→ For the Beef Filling
07 -
1 lb beef (short rib, chuck roast, or flank steak), finely chopped
08 -
1 tablespoon sesame oil
09 -
2 cloves garlic, minced
10 -
1 teaspoon fresh ginger, grated
11 -
1/4 cup soy sauce
12 -
2 tablespoons hoisin sauce (or soy sauce + 1 teaspoon honey)
13 -
1 tablespoon rice vinegar
14 -
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
15 -
2 green onions, finely sliced
# Instructions:
01 -
In a mixing bowl, combine flour, sugar, yeast, and warm milk. Stir until a dough forms. Knead for 8-10 minutes until smooth, then cover and let rise in a warm place for 1 hour, or until doubled in size.
02 -
Heat sesame oil in a pan over medium heat. Add garlic and ginger, sautéing until fragrant. Add beef, soy sauce, hoisin sauce, and rice vinegar. Simmer for 10-15 minutes until the beef is tender. Stir in the cornstarch mixture to thicken the sauce. Remove from heat and mix in green onions.
03 -
Punch down the risen dough and divide it into 12-14 equal portions. Roll each piece into a small disc, place a spoonful of beef filling in the center, and pinch the edges to seal.
04 -
Place the buns on parchment-lined steamer trays, ensuring space between them. Steam over boiling water for 12-15 minutes until puffed and fluffy.
05 -
Let the bao cool slightly before serving. Enjoy fresh or with a dipping sauce of your choice.
# Notes:
01 -
Make sure your yeast is fresh to achieve a fluffy bun texture
02 -
Slow-cooking the beef allows it to absorb the flavors better
03 -
Avoid overfilling the buns to ensure a proper seal