Bread Machine Steamed Bao Buns or Hé Yè Bāo (荷葉包)

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Have you ever heard of or had Bao?

You might have heard of Gua Bao (Also known as pork belly buns). It’s a popular street food in Asia and now, in many places in the US! Well, this is the bread part of that. Known as Chinese Steamed Bao or Lotus Steamed Buns – Hé Yè Bāo (荷葉包), it is folded in half and filled with delicious rich meat.

Steamed Bao Buns (also known as Lotus Leaf Buns or Hé Yè Bāo (荷葉包)) are amazing. They are such a fun change-up to your typical US bread/biscuits. For me, they are incredibly nostalgic. I have memories of helping with my dad and my nai nai when we visited Texas in much younger years. It wasn’t a common meal in my house, but I was feeling a little nostalgic one day and decided to attempt the recreation of my nǎinai’s version and way of making them (and she did use a scale 🤫).

These are amazing with Char Sui. A little white rice and broccoli (broccoli is not technically traditional in Chinese cuisine, but I love it with Char Sui).

They’re a great alternative to biscuits and simple bread buns. I have made them with typical southern BBQ, soups, and even taco meat! I’m all about mash-ups, I mean, I’m one, so why not?

This is a Great Recipe to Include Kids to Help!

DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.

Tips for Using a Bread Machine

Traditionally, steamed bao buns are made by hand, but during the pandemic, my husband gifted me with a bread machine. I started off just making bread in the machine, but once I started using the dough setting I began experimenting with different doughs and have never looked back. Now my “bread machine” has turned into a glorified dough maker, hahaha, but honestly, it’s incredible and I LOVE it!

Make sure you follow your bread machine’s directions. Whatever the order that your bread machine requires for the steamed bao buns ingredients to go in is what you should do.

Instant Yeast works the best for all bread machines (mine is less picky, so I have been able to use dry active and it is fine, but as far as I know, all bread machines require Instant yeast for their own recipes). So to ensure success, use instant.

Milk Should be warm, NOT cold. It’s crucial that your milk is 105° F to 115° F Any warmer and you will kill the yeast. Not warm enough and you will have yeast in your dough.

Working with a bamboo steamer and wok

It’s important to fill your wok with the right amount of water. The water must come up high enough to submerge the bottom rim of the steamer in water, preventing scorching. But it must also be low enough so that the bubbling water does not touch the inside of the bottom steamer tray and the food sitting on it (that ends in a gross mess).

1. Start by placing the bamboo steamer into your wok (or another wide-rimmed, shallow pan, like a wide skillet).
2. Fill it with enough water to come up above the bottom rim of the steamer by about a quarter-inch to half an inch.

If you’re looking to get a good wok, I have this Bielmeier 13″ Carbon Steel Wok. It is seriously my favorite of all the woks I have ever bought/received. This is my workhorse. I use this for deep frying, stir fry, steaming, and my daughter LOVES making fried rice in it.

Other items you’re going to need are:

• Rolling Pin
• Bamboo Steamer Basket
• Digital Food Scale
• Parchment paper or Steamer basket liners
• Pastry Brush

How to Make Steamed Bao Buns or Lotus Leaf Bao

You’ll love how this recipe comes together.

Find the full recipe below. Here’s the gist of how to make steamed bao buns:

1. Place on ingredients together, according to your bread machine (mine has me putting the sugar, salt, milk, and baking powder in first. Then the Flour, and last the yeast).
2. Set to the dough setting, and let the machine do the rest.
3. Once the dough is done, roll it out onto your countertop/table. Knead the dough a couple of times to create a nice-sized ball. It shouldn’t be too sticky, but if it is, add a little flour as you kneed it until it is no longer too sticky. You should be able to work it with your hands without issues.
4. Weigh out the bao into 48-gram pieces, then roll them into balls (you might have to do a pinch at the bottom and roll).
5. Taking one at a time, using your rolling pin, roll out small circles about 4 inches (8 cm) in diameter.
6. Then brush olive oil onto one side and fold in half (the oil side is the inside of the fold).
7. Place onto the lined steamer basket. Repeat this process (roll circles, oil, fold, etc) until you fill the trays.
8. Let them rest for 20 minutes.
9. Get your water boiling, into your wok² and carefully place your steamer basket into the water (I highly recommend using silicone oven mitts).
10. Steam for 20 minutes.
11. Take off the wok/pan (use silicone oven mitts for this step).
12. You can eat them right away, they will be HOT! Otherwise, lift the lid and give them a couple of minutes to cool.

ENJOY and Share! 

Let me know how your steamed bao buns turned out! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food.

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith  I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

Here are a few of my favorite dishes that go perfectly with your freshly made steamed bao buns

• Orange Sesame Chicken
• Cranberry Chicken Salad Sandwich
• Roasted Butternut Squash Soup

Please let me know how the recipe turns out in the comments.

Steamed Bao Buns (using a bread machine)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Total Time: 3 hours
• Yield: 10 Bao (Baozi, 包子) 1x

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Description

Steamed Bao Buns (Baozi, 包子) are amazing. A popular street food in Asia and now in the US and are such a fun change up to your bread game!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon Instant (Bread Machine yeast¹)
• 1 teaspoon baking powder (double-acting)
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 3/4 cup whole warm milk²
• Vegetable/olive oil (for brushing)

Cook Mode Prevent your screen from going dark

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Instructions

1. Place on ingredients together, according to your bread machine (mine has me putting the sugar, salt, milk, and baking powder in first. Then the Flour, and last the yeast).
2. Set to the dough setting, and let the machine do the rest.
3. Once the dough is done, roll it out onto your countertop/table. Knead the dough a couple of times to create a nice size ball. It shouldn’t be too sticky, but if it is, add a little flour as you kneed it until it is no longer too sticky. You should be able to work it with your hands without issues.
4. Weigh out the bao into 48-gram pieces, then roll them into balls (you might have to do a pinch at the bottom and roll).
5. Taking one at a time, using your rolling pin, roll out small circles about 4 inches (8 cm) in diameter.
6. Then brush olive oil onto one side and fold in half (the oil side is the inside of the fold).
7. Place onto the lined steamer basket. Repeat this process (roll circles, oil, fold, etc) until you fill the trays.
8. Let them rest for 20 minutes.
9. Get your water boiling, into your wok³ and carefully place your steamer basket into the water (I highly recommend using silicone oven mitts).
10. Steam for 20 minutes.
11. Take off the wok/pan (use silicone oven mitts for this step).
12. You can eat them right away, they will be HOT! Otherwise, lift the lid and give them a couple of minutes to cool.

Notes

¹Instant Yeast works the best for all bread machines (mine is less picky I have been able to use dry active and everything turn out fine, but as far as I know, all bread machines require Instant yeast for their own recipes). So to ensure success, use instant.

² Milk Should be warm, NOT cold. It’s crucial that your milk is 105° F to 115° F Any warmer and you will kill the yeast. Not warm enough and you will have yeast in your dough.

³ Bamboo steamer and wok Information

It’s important to fill your wok with the right amount of water. The water must come up high enough to submerge the bottom rim of the steamer in water, preventing scorching. But it must also be low enough so that the bubbling water does not touch the inside of the bottom steamer tray and the food sitting on it (that ends in a gross mess).

1. Start by placing the bamboo steamer into your wok (or another wide-rimmed, shallow pan, like a wide skillet).
2. Fill it with enough water to come up above the bottom rim of the steamer by about a quarter inch to half an inch.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: bread, Dinner
• Cuisine: Chinese, Chinese American

Nutrition

• Calories: 107
• Sugar: 2
• Sodium: 118
• Fat: 1
• Saturated Fat: 0.4
• Carbohydrates: 21
• Fiber: 1
• Protein: 3
• Cholesterol: 2

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Nutritional Facts:

The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

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