A soft, light, and airy puffy bun folded and steamed to perfection. Vietnamese Bánh Bao steamed buns, while traditionally split and filled with your choice of shredded meat and sautéed veggies, also make incredible yeast rolls eaten all on their own. This dough can also wrap around your favorite fillings and steamed for a wonderful dumpling meal.
Vietnamese Bánh Bao Steamed Buns Description
Bánh bao buns resemble a simple yeast dough recipe with a few ingredients making them indulgent and extra light and fluffy. The steaming process keeps them light in both color and texture. While the yeasty flavor is reminiscent of a standard American yeast roll, the remaining flavors and texture make these buns entirely unique. Let’s check out my version of a Vietnamese Bánh Bao Steamed bun that’s often served with a pork filling.
A Little Steamed Bun Origin Story…
Steamed buns originated in China, northern China more specifically. This region of China cultivated wheat more than rice. Depending on the Asian country, you may have seen steamed buns referred to as bakpao, bao, baozi, bau, bausak, hoppang, humbow, mantou, num, nunu, pow, pau, paoare, siopao, among others. Technically, there’s not much of a difference between a Vietnamese Bánh Bao and Chinese Mantou (unfilled steamed buns) other than being a little larger; however, the fillings and spices within are what differentiates them. Vietnamese often use ground pork and quail eggs while the Chinese use sausage, bean paste, or even sweet fillings.
As for the actual bread portion, steamed bread has been around since… long before 400 BC when they were first referenced. Since then, they have taken on many forms to include fillings in both small and large dumplings. While commonly eaten for breakfast in China, they are eaten all over the world all day long.
Vietnamese Steamed Bun Ingredients
These ingredients are simple and include those typically found in any baking pantry. For the ingredients, you’ll need all-purpose flour, yeast, baking powder, salt, granulated sugar, whole milk, and a neutral oil like avocado, vegetable, canola, or grapeseed. If you want to add some Asian flare, you can use sesame oil.
Combine the Dry Ingredients
In a stand mixer bowl or large bowl, add 270 grams (2¼ cups) of all-purpose flour. Add 7 grams (1 package) of active dry yeast, 4 grams (1 teaspoon) of baking powder, 3 grams (½ teaspoon) of salt, and 25 grams (2 tablespoons) of granulated sugar. Whisk until mixed well.
Combine the Wet Ingredients
To a measuring cup, pour in 156 milliliters (~⅔ cup) of whole milk. Heat the milk in the microwave for 30 seconds until the temperature reaches 100˚F-110˚F (38˚C-43˚C). Add 15 milliliters (1 tablespoon) of a neutral (flavorless) oil like avocado, canola, or vegetable and stir.
TIPS: Whole milk works best as it contains fat to tenderize the dough making it light and keeps the dough “white” in color. To enhance Asian flavors, if using traditional Asian fillings, use sesame oil in place of a neutral oil. If you intend on taking advantage of this bread’s versatility, stick with a neutral flavor oil.
Make & Knead the Dough
With the machine on low using the dough hook, slowly pour in milk mixture. All dry ingredients should moisten. As the dough kneads, it should pull away from the bowl edges. Use a spatula to scrape the dough from the edges as necessary. Allow the machine to run on low-medium speed for 10 minutes or just knead by hand for the same duration. The dough should be tacky but not sticky to your fingers. Add an additional tablespoon of water (or milk) or flour as needed to reach the tacky (not sticky or too stiff) dough consistency.
Rising Time!
Shape the dough into a smooth ball. Return it to the bowl and spray the top and sides with cooking spray or oil. Roll the dough around in the oil so the exterior is moistened. Cover and allow the dough to rise or double in size for about an hour or longer if needed.
TIP: Rolling the dough in oil keeps it moist as it rises, prevents an outer crust from forming, and allows for easy removal.
Divide & Shape Dough
Prepare Baking Sheet & Divide Dough
Line a baking sheet with parchment paper. Lightly dust the paper with flour to prevent the buns from sticking as they sit.
Scoop the dough onto an unfloured work surface. Divide the dough into 16 relatively equal portions. You can eyeball the divisions or weigh them.
TIP: Depending on the amount of water you added, your total dough weight should be about 475 grams. For 16 pieces, each dough piece should weigh about 29.5 grams.
Roll Each Dough Piece into Smooth Balls
Roll each dough piece in a smooth ball along the work surface using the friction of the unfloured work surface for ease. Place them all on a plate and cover them with a towel or plastic wrap to prevent from drying out.
Roll Dough Balls Flat & Fold into Buns
Lightly flour the work surface. With a rolling pin, roll each dough ball into a circle that’s 4 inches in diameter. Brush the top of each circle with a little oil and fold them in half. As you complete each bao bun, place them separated on the lightly floured, parchment-lined baking sheet and cover with a towel.
TIP: Brushing oil on the dough allows them to split easily once steamed.
Would You Rather Make Dumplings?
If you want to turn these into dumplings, roll them out in the same 4 inches in diameter. If you find the dough rounds a little too small, roll the dough out another 2-3 inches. Add about a tablespoon or so of cooked shredded or ground meat, sautéed veggies, or even a small, peeled hard-boiled egg like a quail egg (if you can find it). The cooked filling prevents soggy dumplings and ensures a cooked interior. Once filled, pull up the edges around the filling and seal the opening at the top like a bag or purse. To steam, place the dumplings upright in the steamer to prevent leaking and follow the directions as described.
Resting Time!
Once all are rolled out and folded, allow the buns to sit and rest for 30 minutes.
Prepare Steamer or Steamer Substitute
Once puffed, place about 2 inches of water in the bottom of a large stock pot or steamer pot. Ensure the water level is below the bottom of the steamer basket. Heat the water on high to a boil.
Line a steamer basket and/or pasta strainer with parchment paper. Parchment paper prevents loose flour and dough from falling into the water. I don’t have a steamer basket, so I use a pasta strainer and a metal colander and steam 2 batches at once.
TIP: You can cut the corners of the parchment paper down allowing the corners to overlap creating a smooth surface on which the dough can sit to prevent odd lines in the steamed buns.
Add Buns & Steam for 20 Minutes
Place as many bao buns as you can in the steamer basket spaced apart allowing room for expansion as they steam. I can fit 5 buns in each strainer and colander.
Once the water begins to boil, place the steamer basket over the water. Again, the water should not touch the bottom of the basket or strainer. Reduce the heat to a simmer so the water continues to bubble. Cover the basket with a lid or foil and allow the buns to steam for 20 minutes.
TIP: Covering the steamer basket/ colander keeps steam in the basket so the buns bake completely.
Remove the lid or foil and transfer the buns to a cooling rack. Repeat steaming the remaining buns in as many batches as needed. If the bottoms of the buns appear damp, flip the bottoms up so they can dry.
Steamed Buns Close Up
Notice how pale in color they are from the steaming method. They smell yeasty like a yeast roll. They puffed up during baking thanks to the yeast and baking powder. The fold makes a great natural split for filling with meat, veggies, and sliced or grated egg. The crumb is stretchy like a yeast bread due to the gluten development from the rises and gas from the yeast moving through the gluten fibers. The bread is soft and tender from the whole milk which I think makes a softer crumb than using water.
Steamed Buns Serving Suggestions
These buns are fantastic hot off the steamer. As they cool, they shrink a smidge and become less fluffy, but they are still very good. Serve the buns with preferred fillings or just a slice of good cheese or butter. These buns are versatile and can be enjoyed with anything you desire.
Storing Steamed Buns
Bao buns are best eaten immediately, but they can be stored in a sealed container at room temperature, if not filled, for up to a week. For storing bao dumplings that are filled, place in a sealed container in the fridge for up to 3 days. For longer storage, seal them in a freezer bag or container and store in the freezer for several months.
Steamed Buns Final Thoughts
A simple and beautiful white bun that’s steamed over the stove is unique in flavor, texture, and its baking method for western bread bakers and lovers. Steamed buns are like eating a puffy yeasty cloud when they are fresh out of the steamer. The steaming method saves oven space and eliminates an overly warm kitchen. They are versatile for eating as a roll, sandwich bun, or dumpling filled with meat and veggies or whatever tickles your fancy. Overall, this a great take on a yeast roll.
Steamed Buns Baker’s Perspective
Making the dough via mixing and kneading is like making any yeast bread dough. You won’t find any butter or shortening in this recipe unlike many other yeast roll recipes. The milk fat adds texture, fluffiness, sweetness, and white coloring to the overall steamed dough. Rolling each bun into circles is not difficult but a little time consuming taking a total of 20-30 minutes. Steaming the buns are interesting for a western baker and provides a different flavor to a normal yeast roll. I like having a “baking” option without the use of an oven. If you’re limited on oven space, this is a great way to bake rolls for dinner.
Steamed Buns Taster’s Perspective
If you like homemade yeast bread and rolls, then you’ll love these. Since they are steamed, they have a nice light and fluffy bread texture. As they cool, they shrink a smidge losing a bit of fluff, but they are still very light and airy. They taste like a yeast roll. Steaming bread does not result in a brown, oven baked coloring or crust, but the flavors are spot on for a yeast bread. Traditionally, they are served split with meat and sautéed vegetables. They are versatile to eat in whatever capacity you want. Sliders or mini sandwiches anyone?
Whether you’re celebrating Lunar New Year or just in the mood for a wonderful tasting yeast roll, give these guys a try, I think you would be pleased.
Check out my YouTube video on making these Vietnamese Bánh Bao steamed buns. “Vietnamese Banh Bao Steamed Buns: Light, Fluffy, Yeast Rolls Perfect w/ Any Filling & as Dumplings”.
Vietnamese Bánh Bao Steamed Buns & Dumplings
Ingredients
- 270 g (2¼ cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cups
- 7 g (1 pkg) active dry yeast
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) salt
- 25 g (2 tbsp) granulated sugar
- 156 ml (~⅔ cup) whole milk
- 15 ml (1 tbsp) neutral oil (avocado, vegetable, canola) plus another 1-2 tbsp for brushing
Instructions
- In a stand mixer bowl or large bowl, add flour, yeast, baking powder, salt, and sugar. Whisk until mixed well.
- In a measuring cup, add milk and heat in the microwave 30 seconds until the temperature reaches 100˚F-110˚F (38˚C-43˚C). Add oil and stir.TIP: Whole milk works best as it contains fat to tenderize the dough making it light and keeps the dough "white" in color.
- With machine on low using the dough hook, slowly pour in milk mixture until all dry ingredients are moistened. The dough should pull away from the bowl edges. Use a spatula to scrape the dough from the edges as necessary. Allow the machine to run on low-medium speed for 10 minutes; the dough should be tacky but not stick to your hands. Add an additional tablespoon of flour or water (or milk) as needed to reach the tacky (not sticky or too stiff) dough consistency.TIP: If using a spoon and bowl, mix ingredients with a spoon until too stiff and then knead by hand on a floured surface for 10 minutes.
- Shape the dough into a smooth ball. Return it to the bowl and spray the top and sides with cooking spray or oil. Roll the dough around in the oil so the exterior is moistened. Cover and allow the dough to rise or double in size for an hour.TIP: Oil prevents the dough from creating an exterior crust as it sits and allows for easy removal.
- Line a baking sheet with parchment paper and dust it lightly with flour.TIP: Dusting the paper prevents the buns from sticking as they rest.
- Deflate and place the dough on an unfloured work surface. Divide the dough into 16 equal portions. You can eyeball the divisions or weigh them (475 g = total weight/ 29-30 g per 16 pieces). Roll each dough portion in a smooth ball using the friction of the unfloured work surface for ease. Place them all on a plate and cover them with a towel or plastic wrap to prevent drying out.
- Use a rolling pin and roll each dough ball into a circle that’s 4 inches in diameter. Brush the top of each circle with a little oil and fold them in half. As you complete each bao bun, place them separated on the lightly floured, parchment-lined baking sheet and cover with a towel. Once all are rolled out allow the buns to sit and rest for 30 minutes.TIPS: Brushing oil on the dough allows them to split easily once steamed. To enhance Asian flavors, if using traditional Asian fillings, use sesame oil in place of a neutral oil. If you intend on taking advantage of this bread's versatility, stick with a neutral flavor oil.
- Once puffed, heat a large stock pot or steamer pot with 2-inches of water to a boil. Line a steamer basket or pasta strainer with parchment paper. Place as many bao buns as you can in the steamer basket spaced ~1½ inches apart allowing space to expand as they steam. TIPS: You should be able to get 5 or so buns in a steamer basket or strainer. If using a pasta strainer or other colander, use a pair of scissors to cut down each parchment paper corner to allow the paper to overlap and sit flush. Flush, smooth paper prevents odd folds from appearing in your bread dough once steamed.
- Once the water begins to boil, place the steamer basket over the water. The water should not touch the bottom of the basket. Reduce the heat to a simmer so the water continues to lightly bubble. Cover the basket with a lid or foil and allow the buns to steam for 20 minutes.
- Remove the lid or foil and transfer the buns to a cooling rack. Repeat steaming the remaining buns in as many batches as needed. Serve the buns with preferred fillings and enjoy.
Video
Notes
Check out these other recipes that highlight Lunar New Year and other bread.
The Berry Rolls (My Grandma’s Recipe)
Colombian Pandebono Cheese Rolls (Gluten Free)
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