Your preferred fillings
Prepared steamed bun dough
Extra flour for dusting your hands/fingers
Several 2″ x 2″ squares of parchment or wax paper
Bamboo or metal steamer
Wok or large stock pot with boiling water
1.5 cups of all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons canola or vegetable oil
1/3 cup whole milk
1/2 cup cold water
In a stand mixer, fitted with the dough hook, combine the flour, sugar, salt & baking powder until fully combined.
Slowly add the remaining ingredients and allow the dough hook to bring the dough together.
Allow the dough hook to knead the dough for 1-3 minutes until the dough pulls away from the sides of the bowl.
In a large bowl, sprayed with cooking spray (to prevent sticking), place the dough and cover with a damp cloth.
Allow dough to sit for 1 hour before using.
Take a ball of dough about the size of a tennis ball in your hands. Work the dough to create a log about 1 inch thick and about 4-6 inches long.
Once you have your log, break off a piece about an inch long. Roll this in your hands to form a small ball. Flatten this ball in your palms and work to stretch it out into a disc, about 1/4 inch thick. You’ll notice the dough is very elastic and if needed, use flour to prevent the dough from sticking to your fingers/hands.
In the middle of your disc of dough, add 1 teaspoon of your preferred filling. Pull the edges up to create a pouch and pinch the dough to fully enclose the filling in dough.
Place your steamed bun on a square of parchment or wax paper. Continue repeating the steps until you’ve used up all your dough.
Steaming the Buns
I gave everyone of my friends a bamboo steamer for them to cook their steamed buns in. You can find these at your local Asian market or housewares store, such as Bed Bath & Beyond and event Walmart/Target. They are pretty affordable and are great to use for other items like vegetables, lean meats (such as fish, chicken, shrimp), fruits, dumplings… the versatility of this tool is endless! It really is a wonderful way to cook healthy too.
Once you have your buns formed and are placed on the parchment/wax paper, carefully put the buns in your steamer basket: 
Have your large pot or wok filled with enough water to get it boiling. You don’t want the water level to boil up into the bottom of your steamer… just below it (we want to steam the buns, not boil them in water!). Place your steamer in your prepared pot and cover. Here’s a funny picture of our Bamboo Steamer Towers both in my 21 quart stock pot and wok:
Allow your buns to steam for about 15-20 minutes. Keep in mind, they may look small, but they will puff up and expand while it steams. They will be done when the dough gets a nice sheen to them and is no longer doughy.
To join in the fun, my fellow bloggers have submitted Chinese inspired recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Brooke of Victuals & Libations !
Brooke will be receiving Chinese Five Spice Powder and Crystallized Ginger, compliments of Chicago’s Spice House! Hopefully these ingredients will inspire Brooke to make more Chinese inspired recipes! Congratulations Brooke and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…
from Ohio
Mu Shu Brat Bites
Becke joins us with a creative twist on a grilled favorite – brats! It’s a Chinese inspired take on bratwurst which makes it quite interesting. For Becke’s thoughts and ways she would adapt the recipe for next time, check out her blog!
Brooke of Victuals & Libations
from Ohio
Chicken & Cashew Stirfry
Brooke joins us for the first time with her dish, Chicken & Cashew Stirfry. It’s chock full of various veggies and its pretty versatile too. To find out what veggies Brooke made her dish with, check out her blog for the recipe!
Cassie of Cassie’s Ruminations
from Washington State
Teriyaki Chicken Bowls
Cassie joins us to share her Teriyaki Chicken Bowls. What I love about this dish is that it uses chicken thighs, probably the most flavorful cut of chicken there is! It also uses a great alcoholic drink you can sip while cooking. To find out what that drink is and for the recipe, check out Cassie’s blog!
Looks like a great event and the perfect way to spend a rainy day.
you made one of my all-time fav dim sum recipes and you didn’t invite me over??? I’ll forgive you…this time. ; ) They look great!
it all looks great! i’ll have to try your dough recipe for steamed buns! my mom’s shortcut has always been to use canned biscuit dough… its incredibly delicious!
Thank you thank you thank you for posting a recipe for bao! My husband has been asking me to make it for months…now I finally have a great recipe!
How fun!!!
Sounds like so much fun! I have to make these soon–I love bbq pork filled bao almost more than anything else!
Joelen, you are officially the queen of tutorials and foodie parties. I salute you!
So many good recipes…
Yeast is fun! I learned just so I can make pan de sal.
It’s been far too long since I’ve made (or for that matter had) dim sum. I love the selection of fillings. The mu shu brats from the round up look great too!
I have to try that mongolian beef recipe…yum-o!
Those look so good! I can’t wait to try them…now I won’t have to head downtown to get my bao fix!
I don’t think I’ve ever had a steamed bun. They look great. Mongolian Beef is my fav, so I’m saving this recipe.
Those brat bites look like a great twist!
What a fun event. I’m just starting to try to learn to make Asian food at home. I’ll have to add these steamed buns to my list.