Referred to as “bao” in both Mandarin and Cantonese, these steamed, yeasted wheat flour buns are delicious, portable, and with a little knowledge and practice, easy to prepare. They can be eaten for any meal and make a great snack. They can be filled with a variety of foods, savory or sweet, meat or vegetarian, or can also be made unfilled.
Westerners more closely associate rice than wheat with China. However, rice is the staple crop in the southern areas of the country. Wheat is widely grown in the north, and both wheat noodles and wheat flour are therefore commonly available there.
Like the traditional breads of the West, wheat flour is combined with water, yeast, and a little salt to make the basic dough. Some recipes include a bit of oil, either flavorful or bland – or both. The dough is hand kneaded, allowed to rise, and is punched down. A small amount of dough is rolled out in a circle into which a small portion of the filling is placed in the middle. The edges are all brought up together to a point, and the point is twisted, sealing in the filling.
Many Types of Steamed Buns
Fillings for bao are generally fully cooked before they are enclosed in the raw dough. One of the best known is barbecue-flavored pork. Sweet bean paste, lotus, eggs, sesame paste, chicken, and other fillings are also popular. There are equivalents to bao in other parts of Asia and the near East, all of which reflect local cuisines. Some are influenced by and derived from China, coming along with other aspects of that culture through political or religious conquests. Other steamed buns may be coincidental, with filled dumplings found in most cultures’ cooking. Other cuisines with steamed, filled buns can be found include Korea, Japan, Tibet, Vietnam, Turkey, the Phillipines, and Hawaii.
However, it is the steaming of the dough – as opposed to boiling, frying or baking -- that give bao their unique texture. Steaming in a covered basket over boiling water is the way bao are traditionally cooked. A small piece of parchment paper or a snippet of a leaf of cabbage is generally placed under each uncooked bun in the steamer to prevent sticking. The finished bread is both moist yet dry and chewy, readily soaking up a bit of any inner juices but remaining distinctly separate from the filling.
Bao freeze well, so don’t be concerned about making too many. Steam them until done, allow to cool, and then freeze them in a single layer in plastic bags or lidded plastic containers. Once frozen, layers can be stacked on top of one another. Defrost only as many as you need, and re-steam them until heated through. They may be served plain or with any one of a number of dipping sauces.
Feel free to start with store-bought uncooked bread or pizza dough rather than making your own from scratch. Though the process of making the dough is quite simple and uses just a few basic ingredients. Get inventive with the fillings – who knows what leftovers you might give new life to.
Bao Recipes Online
Chinese Steamed Buns with Meat Filling – This filling recipe is linked to a basic dough recipe with clear preparation and cooking techniques described
Easter brunch bunny bao (steamed buns) are delightfully playful and inventive
Dim Sum Varieties - A Balanced Chinese Meal gives tips for constructing a good dim sum meal
Restaurant Buffet Style Chinese Donuts is about another type of popular Chinese wheat-dough food, this time unyeasted and fried.
Chinese New Year Lesson Plan – Chinese New Year is a great opportunity to explore traditional Chinese culture, which of course includes wonderful Chinese food.
Deborah Bier - Deborah Bier, PhD, is a health care practitioner, teacher, journalist, and artist in Concord, Massachusetts. She is the director of the ...
