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Tender Beef Bao Buns Recipe

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★★★★★

4.4 from 109 reviews

These tender beef bao buns feature succulent shredded pot roast combined with flavorful hoisin sauce and greens, all wrapped in soft, homemade steamed buns. Perfect for a comforting meal, these baos are steamed to perfection until fluffy and piping hot.

Ingredients

Scale

Beef Filling

  • 12 ounces cooked beef pot roast, chopped or shredded
  • 1 cup chopped spinach, green onions, or Swiss chard
  • 1/2 cup hoisin sauce

Dough & Assembly

  • 3 cans (10 biscuits each) refrigerated buttermilk biscuits
  • Parchment paper or lettuce leaves for lining steamer

Instructions

  1. Prepare the Beef Filling: Chop or shred the pot roast and place it into a large microwave-safe dish. Cover and vent the dish, then microwave until the beef is heated through, stirring occasionally to ensure even warming. Add the chopped spinach (or preferred greens) and hoisin sauce to the beef. Microwave again until the sauce thickens and the beef is thoroughly coated. Set this mixture aside.
  2. Prepare the Steamer: Cut parchment paper to fit the basket of your stovetop steamer, cutting a hole in the center to allow steam circulation. If parchment is not available, lettuce leaves can be used as an alternative. Add water to the steamer pot, making sure the water level is below the steamer basket. Bring the water to a rolling boil.
  3. Form the Bao Buns: Place the biscuit dough pieces on a cutting board. Flatten each biscuit into a 3-inch square by stretching the dough carefully, pressing the corners down with your thumbs. Place about 1 tablespoon of the beef filling in the center of each dough square. Bring two opposite corners up over the filling and pinch them together. Then bring the remaining two corners up and pinch all seams securely to form a square bun. Ensure edges of dough stay free from sauce to seal properly. Turn buns over and set aside.
  4. Steam the Bao Buns: Arrange the buns in the steamer basket, leaving at least 2 inches of space between each to allow for expansion. Cover and steam the buns for 7 minutes or until the dough reaches an internal temperature of 190°F and the filling reaches 165°F. Use long-handled tongs to gently remove the buns from the basket and allow them to cool slightly before serving. Repeat the process in batches until all buns are cooked.
  5. Serve: Enjoy the steamed beef bao buns with extra hoisin sauce or your favorite dipping sauce as desired.

Notes

  • If you don’t have a stovetop steamer, a folding steamer basket placed in a large saucepan works well.
  • Using parchment paper or lettuce leaves prevents sticking and makes removal easier.
  • Keep the edges of the dough free of sauce to ensure the buns seal properly and don’t open during steaming.
  • These bao buns are best served fresh but can be reheated by steaming briefly again.

Keywords: Beef Bao Buns, Steamed Bao, Pot Roast Bao, Asian Buns, Hoisin Beef Buns, Soft Bao Buns

Find it online: https://recipeswithmia.com/tender-beef-bao-buns-recipe/