Homemade Chinese Steamed Buns (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 - Pour your flour, sugar, and yeast into a mixing bowl. Slowly add warm milk while stirring until everything comes together into a shaggy dough. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Drizzle in the vegetable oil and knead until absorbed. Cover with a damp cloth and let rise in a warm spot for about an hour, or until it doubles in size.
02 - While the dough rises, heat sesame oil in a skillet over medium heat. Toss in minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add your chopped beef, soy sauce, hoisin sauce, and rice vinegar. Let everything simmer for 10-15 minutes, stirring occasionally, until the beef becomes tender and the sauce reduces.
03 - Mix cornstarch with water in a small bowl until smooth. Pour this slurry into the beef mixture and stir for about a minute until the sauce thickens nicely. Remove from heat and stir in the sliced green onions. Let the filling cool while you finish the dough.
04 - Once your dough has doubled in size, sprinkle the baking powder over it and knead for another minute to incorporate. This helps the buns become even fluffier. Turn the dough onto a lightly floured surface and divide it into 14-16 equal pieces.
05 - Take one piece of dough and roll it into a ball, then flatten it into a disc about 4-5 inches across, making the edges thinner than the center. Place a generous spoonful of filling in the middle. Bring the edges up around the filling and pinch together at the top, twisting slightly to seal. Repeat with remaining dough and filling.
06 - Cut small squares of parchment paper and place each bun on its own square. Arrange them in your steamer basket, leaving space between each bun as they'll expand. Cover and let them rest for 10 minutes while you bring water to a boil in your steamer pot.
07 - Steam the buns over boiling water for 12-15 minutes until they're puffy and the dough is fully cooked. Turn off the heat but keep the lid on for another 2 minutes before removing the buns.
08 - Carefully remove your bao buns from the steamer and peel off the parchment paper. Let them cool just slightly before serving warm.

# Notes:

01 - For extra fluffy buns, try substituting 1 cup of all-purpose flour with cake flour.
02 - You can prepare the filling a day ahead and refrigerate it to save time.
03 - Leftover buns can be frozen for up to 3 months - just steam them again to reheat.
04 - If you don't have a steamer, you can create a makeshift one with a pot of water and a heat-proof plate elevated on aluminum foil balls.

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