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Effortless Beef Bao Buns

Featured in: Hearty Meals and Dinner Favorites

Bite into these Effortless Beef Bao Buns for a homemade spin on tasty street food. The dough is soft from steaming, with easy ingredients. Beef brisket or chuck gets extra tender thanks to a slow cook with ginger, garlic, and loads of bold sauces. They’re special because the dough is just a bit sweet and soft, while the beef is all savory and rich. Takes some time, but you don’t have to fuss much—most of it’s waiting. Top them off with your favorite herbs or hot sauces.
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By Chloe Chloe
Updated on Fri, 30 May 2025 16:57:21 GMT
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Effortless Beef Bao Buns | cookitdelish.com

Crunchy rice paper pockets bring you a lighter munch that still hits all those familiar crispy notes. Each bite busts open with color and flavor thanks to all the veggies packed inside. When you fry or air fry these, that thin rice paper crisps right up, keeping the filling warm and tender without losing out on flavor. You can make these no matter what kitchen gear you've got.

Stumbled on these one day when I needed something lighter to snack on instead of regular deep-fried bites. I tried loads of fillings and ways to cook them, then landed on one everyone at home asks for all the time. Even my picky kid likes helping out and dipping these in peanut sauce. Friends are always amazed by how quick these are to throw together.

Tasty Ingredients

  • Spring onions: Give every bite a fresh punch
  • Rice paper wrappers: Turn beautifully crunchy after a quick cook
  • Chinese five spice: Adds a layered, bold flavor with just a sprinkle
  • Coconut aminos or soy sauce: Boosts that deep savory taste
  • Cabbage: Brings volume and keeps a little snap
  • Red bell pepper: Pops with color and sweetness
  • Zucchini: Makes things juicy and tender
  • Thinly sliced carrots: Sweet and bright, plus that crunch
  • Minced garlic: Drives home that rich, savory vibe
  • Fresh onion: Starts your flavor base strong
  • Sesame oil: Gives the filling a toasty aroma and nutty finish

Simple Directions

Get Golden Delight:
If you’re using an air fryer, get it nice and hot. Brush oil on the dumplings and the air fryer basket, lay them out so they don’t touch, and fry till they’re crisp and golden. If you go with the stove, pour oil into a skillet, let it heat up, then lay the dumplings seam-side down and go till they’re golden and crunchy.
Perfect Your Fold:
Spoon a tablespoon of cooled veggie mix right into the middle of each softened rice paper. Tuck the bottom edge over, pull in both sides, and roll it up tight away from you. Try to keep everything packed in as you roll.
Work the Wrappers:
Fill a dish with room-temp water. Dunk a rice paper sheet in for a few seconds, just till it bends without tearing. Lay it on a barely wet surface and you’re good to fill.
Finish the Filling:
When the cabbage is just soft but still has pep, move the pan off the heat. Let your veggies cool a little, then toss in the spring onions for that last hit of green flavor.
Steam That Veggie Mix:
After the onion, garlic, and spices get sizzling, throw in the carrots, zucchini, and bell peppers. Splash in your coconut aminos and let all those veggies soften up with the lid on, just steaming away till they pick up the flavor.
Start Cooking Up Flavor:
Begin by heating your sesame oil in a skillet. Chuck in the onions and let them get soft and sweet. Stir in minced garlic and a pinch of five spice and chili powder. Keep things moving so nothing burns and all the flavor really blooms in the hot oil.
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One mistake I made? Filling these while the veggies were still steaming. That steam made the wrappers impossible to handle. Now I always let the mix cool first. My kid likes wrapping them, which turns dinner into a fun way to practice patience together.

Tasty Pairings

Dip these crunchy pockets in sweet chili sauce for a sweet-spicy kick. The included peanut sauce brings that creamy contrast. If you want to go all out, pile them next to a sharp slaw tossed in sesame oil and rice vinegar.

Cool Twists

Add cubes of marinated tofu if you’re after extra protein. Finely chopped mushrooms give a deep, earthy flavor. Mix in curry powder for an Indian-inspired vibe. You can also try water chestnuts or more carrots for an extra crunch.

Leftover Tips

Put any extras in a container with a snug lid and keep them in the fridge. Stick some parchment between layers so nothing sticks. Revive that crunch with a minute or two in a hot pan or air fryer. Don’t nuke them or the wrappers go limp.

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Frequently Asked Questions

→ Can I make the bao bun dough ahead of time?
Totally, just prep the dough, stash it in the fridge up to a day. Warm it up first before shaping and steaming.
→ What can I use if I don't have a bamboo steamer?
A metal basket steamer is great, or pop a heat-safe plate on some ramekins in a big pot with hot water and a lid.
→ Can I freeze uncooked bao buns?
For sure! Shape and park each one on parchment, freeze solid, then toss in a freezer bag. Steam straight from frozen and just tack on a couple more minutes.
→ What's a good vegetarian filling alternative?
Go for mushrooms, tofu, or tempeh simmered in the same tasty sauce. It’ll turn out yummy and meatless.
→ Why did my bao buns turn out yellow instead of white?
That might be from regular flour. If you want whiter buns, look for bleached flour or mix in a spoonful of vinegar to the dough.

Effortless Beef Bao Buns

Grab chewy, fluffy steamed dough hugging savory beef that’s been simmered with soy, hoisin, and oyster sauce. Perfect for when you want a taste of Asia at home.

Prep Time
60 Minutes
Cook Time
45 Minutes
Total Time
105 Minutes
By Chloe: Chloe

Category: Main Dishes

Difficulty: Difficult

Cuisine: Chinese

Yield: 10 Servings (10-12 buns)

Dietary: Dairy-Free

Ingredients

→ For the Bao Dough

01 Pinch of salt
02 2 ½ cups all-purpose flour
03 ¼ cup sugar
04 2 teaspoons instant yeast
05 1 teaspoon baking powder
06 ¾ cup warm water
07 1 tablespoon rice vinegar
08 2 tablespoons vegetable oil

→ For the Beef Mixture

09 Salt and pepper to taste
10 1 lb beef brisket or chuck, diced into small chunks
11 ½ cup beef broth
12 2 tablespoons vegetable oil
13 3 tablespoons soy sauce
14 2 tablespoons oyster sauce
15 2 tablespoons hoisin sauce
16 1 tablespoon rice vinegar
17 1 tablespoon brown sugar
18 2 tablespoons grated ginger
19 3 cloves garlic, finely chopped
20 1 medium onion, diced small

→ Extras for Topping

21 Chili sauce (optional)
22 Chopped green onions or fresh cilantro (optional)
23 Pickled veggies (optional)

Instructions

Step 01

Get a big mixing bowl and toss in the flour, yeast, sugar, baking powder, and a pinch of salt. Stir that up, then pour in the warm water, rice vinegar, and oil. Mix it with a spoon or your hands until you’ve got a messy, sticky clump of dough ready to go.

Step 02

Sprinkle a bit of flour on your counter, dump the dough there, and knead it for 5-7 minutes. Keep going until it feels stretchy and soft, like a smooth piece of clay that doesn’t cling to your hands anymore.

Step 03

Grab a clean bowl, brush it with a touch of oil, and pop the dough in there. Cover it up with a damp towel and leave it somewhere cozy for about 45 minutes. When you check back, it’ll be puffed up, soft, and ready to roll.

Step 04

While your dough is chilling, heat 2 tablespoons of oil over medium-high in a big skillet. Season the beef chunks lightly with salt and a sprinkle of pepper. Toss them into the pan and sear until each side looks golden and mouthwatering. Scoop them out and set aside once browned.

Step 05

Still using the same pan, toss in the diced onion and stir it around for about 3-4 minutes. Once it’s soft and shiny, add the garlic and ginger. Cook for just a couple of minutes longer until those scents fill your kitchen.

Step 06

Put the browned beef back into the skillet. Pour in the soy sauce, hoisin sauce, oyster sauce, sugar, vinegar, and broth. Stir to coat every piece evenly, combining all those awesome flavors.

Step 07

Dial the heat down low and let everything bubble gently for around 20-25 minutes. Stir it now and then to keep it from sticking. Once the beef is tender and the sauce has turned thick and shiny, give it a taste and tweak the seasoning if needed.

Step 08

Take the risen dough, punch it down gently, and split it into 10-12 parts. Roll each into a small ball with your hands, then flatten into circles about 4-5 inches across. Keep the edges thin and the centers just a bit thicker.

Step 09

Cut out squares of parchment paper—one for each dough disc. Place a square under every circle before folding it in half to get that neat bun shape. Pop them into a bamboo steamer or steaming tray, giving enough space between each piece to grow. Steam over simmering water for 10-12 minutes until fluffy and dreamy.

Step 10

Once the buns are done, open each one and stuff them with that gorgeous beef mix. Sprinkle with cilantro, green onions, or pickled veggies for extra flavor. If you like spicy, add chili sauce. Serve right away while everything’s warm, soft, and absolutely delicious!

Notes

  1. Fluffy bao stuffed with juicy, flavorful beef gives you an easy way to replicate street food vibes at home.
  2. You can prep your dough and keep it in the fridge overnight if you want to get a head start.
  3. Don’t feel like making dough? Pick up ready-made bao buns from the freezer aisle of your favorite Asian market.

Tools You'll Need

  • Steamer basket or bamboo steamer
  • Wide mixing bowl
  • Rolling pin for flattening dough
  • Parchment paper squares
  • Deep skillet or large pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses wheat flour (contains gluten)
  • Soy-based items like soy sauce, hoisin, and oyster sauce
  • May contain shellfish from the oyster sauce

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 9 g
  • Total Carbohydrate: 38 g
  • Protein: 15 g