Top 47 How To Pronounce Bao Buns 17120 People Liked This Answer

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Everything you need to know about Bao Buns. Bao Buns (pronounced “bow”), but also known as a ‘steamed buns’ or ‘baozi’ 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough.The word bao, 包 usually means a yeast-leavened bun, a bag or as a verb, “to wrap something”. We use the word bao to mean a lot of different bun type foods, from the popular dim sum char sui bao, 叉燒包, “roast pork bun” to the Western bread we are used to seeing on British shelves, 麵包, literally “wheat bun”.Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients.

Contents

Why do people say bao bun?

The word bao, 包 usually means a yeast-leavened bun, a bag or as a verb, “to wrap something”. We use the word bao to mean a lot of different bun type foods, from the popular dim sum char sui bao, 叉燒包, “roast pork bun” to the Western bread we are used to seeing on British shelves, 麵包, literally “wheat bun”.

How do you say Bao buns in Japanese?

Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients.

What is bao called in English?

Meaning of bao in English

a piece of dough (= a mixture of flour and water) cooked in steam and filled with meat or vegetables, originally from China: From spare ribs and mu shu pork to char siu bao – barbecued pork buns – pork is a staple of the Chinese diet.

What are Bao buns?

Bao Buns (pronounced “bow”), but also known as a ‘steamed buns’ or ‘baozi’ 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.

How do you say pork bun in Chinese?

The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Cha siu refers to the pork filling; the word bao means “bun”.
…

Cha siu bao
Hanyu Pinyin	chāshāo bāo
Literal meaning	barbecued pork bun

Is bao Korean or Chinese?

The Bao (‘bun’) developed in Chinese culture as a filled form of ‘Mantou,’ a plain steamed dumpling which is often compared to bread.

Is bao Vietnamese or Chinese?

Bánh bao (literally “dumplings”) is a Vietnamese bun based on the Cantonese da bao (大包, literally “big bun”) brought to Vietnam by Cantonese immigrants. It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine.

Are bao buns Vietnamese or Korean?

These vegetarian bao buns are Korean style adaptation of the traditional Chinese bao buns, or baozi (包子). They’re stuffed with Korean japchae noodles and a variety of vegetables that you can easily adapt and substitute to your preference.

How do you say steam bun in Japanese?

Baozi is also very popular in Japan where it’s known as chūkaman (中華まん, “Chinese steamed bun”). Nikuman (肉まん; derived from 肉饅頭, nikumanjū) is the Japanese name for the Chinese baozi.

What does Bao Bao mean in Chinese?

Bao Bao (Chinese: 宝宝; pinyin: Bǎobǎo, meaning “treasure”; colloquially meaning “baby”) is a female giant panda cub who was born at the National Zoo in Washington D.C. She lived at the Zoo for four years until February 2017.

What country are bao buns from?

What are Chinese steamed buns called?

Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in Northern China.

What language is bao?

Borrowed from Mandarin 包 (bāo) or Cantonese 包 (baau1).

Are bao and dumplings the same?

What is the difference between bao and dumplings? Dumplings are boiled or pan-fried, whereas bao buns are steamed. Dumplings are smaller in size than bao buns. Bao buns are made from fermented yeast dough, whereas the dough used to make dumplings is unfermented.

What does Bao Bao mean in Chinese?

What does bao mean in Cantonese?

Abstract The word “bao”（煲） is a Cantonese word, meaning “boil” and “boiler”.

How to Pronounce Bao? (Baozi 包子) Chinese Steamed Bao Buns Pronunciation

What is Bao? | Are Bao Buns Healthy? | School of Wok

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Bao buns aren’t bao buns

What are bao buns

What other names are used for a bao bun

Final word

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Watch How To Make Nikuman (Steamed Pork Buns)

What is Nikuman (肉まん)

Nikuman (Steamed Pork Buns)

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Nikuman (Steamed Pork Buns) 肉まん • Just One Cookbook

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Watch How To Make Nikuman (Steamed Pork Buns)

What is Nikuman (肉まん)

Nikuman (Steamed Pork Buns)

Green Tea Steamed Cake 抹茶蒸しパン

Manju 利休饅頭

Oyaki (Japanese Stuffed Dumplings) おやき

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28 Easy Japanese Recipes Everyone Can Make At Home

Pan-Fried Teriyaki Tofu Bowl 照り焼き豆腐丼

Yakitori Recipe 焼き鳥

Japanese Egg Sandwich (Tamago Sando) たまごサンド

Basque Burnt Cheesecake バスクチーズケーキ

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Mochi Ice Cream (Video) もちアイス

Matcha Green Tea Latte (Video) 抹茶ラテ

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What is Bao?

Everything you need to know about Bao Buns

Bao Buns (pronounced “bow”), but also known as a ‘steamed buns’ or ‘baozi’ 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling. It is a type of filled bun or bread-like dumpling that originates from Chinese cuisines.

Bao Buns Ingredients:

Flour

Yeast

Sugar

Baking powder

Milk

Oil

Renowned for being light and fluffy, the perfect bao should be light, round and soft. It is more commonly known to be filled with pork, however, as the bao bun has become more popular worldwide, the bao bun fillings have become much more diverse. Let’s take a look at some of the fillings that you can serve with your bao dough.

Looking for a simple way to make Bao Buns? Check out our Bao Dough recipe

What can you serve with bao?

The bao is a little sweeter than your average bread bun, therefore we tend to use fillings that will balance out the flavours and make it into a more savoury, delicious snack. So, wok can you serve with bao?

When it comes to what to serve with bao, the world really is your oyster, however, as we mentioned, some may opt for the most common filling for bao which is the bbq pork, with a light and sticky sauce to accompany. Others may try beef, fish, or glazed mushrooms as a savory snack and chocolate for a sweeter dessert!

Just a recap of some bao buns fillings:

BBQ pork bao buns

Pork belly bao buns

Pickled vegetables bao buns

Beef bao buns

Fish bao buns

Glazed mushrooms bao buns

Chocolate bao buns

Are Baos healthy?

Due to bao dough’s amazing versatility, how healthy your bao buns are is largely up to you! Whether you fancy indulging in a less than traditional dessert, like the chocolate bao, or if you would like a lighter vegetarian-based bao – the decision is in your hands.

However, we can’t say that baos are the ‘healthiest’ of snacks (in the sense of calorie-counting, diet-dabbling Instagrammers, at least). Bao dough itself is made of the six main ingredients listed above (flour, yeast, sugar, baking powder, milk and oil) – and so it is a deliciously sweet dough that should be enjoyed as part of a balanced diet, rather than the base of every meal.

Do bao buns have gluten in?

Our School of Wok Bao Bun Kits do have wheat in, therefore would not be suitable for someone with a gluten intolerance. However, the bao recipe is transferable and if you suffer from any intolerances you can substitute out the ingredients to suit your requirements when making from scratch.

Tip: if you have found yourself with one of our School of Wok Bao Buns Kits, without a bamboo steamer, watch our video on tips to create the perfect makeshift steamer!

If after reading this your mouth is watering as much as ours, and you have a sudden craving to make some bao’s, then take a look at our School of Wok Bao Bun Kits! Pop to your nearest Tesco, Lakeland or Waitrose and pick up your kit from there if you just can’t wait for the delivery!

What are bao buns? Gua Bao? Lotus Leaf Bun?

Image above: Pork Belly Steamed Buns flickr photo by City Foodsters shared under a Creative Commons (BY) license

I’m here to address what so many people call, “bao buns”. The terminology in itself is interesting as it’s a word coined by the Western market to sell something distinctly Fuzhounese (a subgroup of people stemming from China). Think of it like selling Yorkshire puddings (something specific to Yorkshire, within the UK) to the Eastern market.

Bao buns aren’t bao buns

That’s right. The word bao, 包 usually means a yeast-leavened bun, a bag or as a verb, “to wrap something”. We use the word bao to mean a lot of different bun type foods, from the popular dim sum char sui bao, 叉燒包, “roast pork bun” to the Western bread we are used to seeing on British shelves, 麵包, literally “wheat bun”.

When you say bao bun, you are essentially saying bun bun Elsa Lee

The quote above is basically what I think anytime anyone says bao bun. I know what you mean when you say or write it, but I cannot get past what it means to me.

What are bao buns?

Ok, so let’s examine what is commonly being referred to as the “bao bun”. The actual name for these types of buns with filling is gua bao, 割包 (or 刈包 in slang, taken from Japanese kanji), literally “cut bread”. The white bun itself is called a lotus leaf bun, 荷葉包, due to its shape. The bun itself is made from similar ingredients to baked bread, consisting of plain flour, yeast, baking powder, water and sugar. However, instead of baking the dough, it is steamed instead Traditionally, the filling is a red-stewed pork belly accompanied with pickled mustard greens, coriander and peanut powder. If it doesn’t contain pork belly, it cannot be called a “gua bao”. Instead, a “lotus leaf bun sandwich” might be the more correct term.

What other names are used for a bao bun?

I’ve tried to look for how the term “bao bun” was coined, but can’t seem to find a source for it.

Gua Bao 割包/刈包 – The actual term for this type of bun that contains pork belly, pickled mustard greens, coriander and peanut powder. This term is also used by Eddie Huang of Fresh Off the Boat and BaoHaus restaurant fame. Huang is Taiwanese American.

– The actual term for this type of bun that contains pork belly, pickled mustard greens, coriander and peanut powder. This term is also used by Eddie Huang of Fresh Off the Boat and BaoHaus restaurant fame. Huang is Taiwanese American. Lotus Leaf Bun Sandwich – Or just simply Lotus Leaf Bun 荷葉包. I personally think this term is the most accurate to describe the use of the lotus leaf bun with any filling.

– Or just simply Lotus Leaf Bun 荷葉包. I personally think this term is the most accurate to describe the use of the lotus leaf bun with any filling. Taiwanese Hamburger – A popular name targeted at English speakers in Taiwan, where there was a large migration of Fuzhounese Chinese people. This is also where it gained increasing popularity as a food item and where Western markets heard about it first.

– A popular name targeted at English speakers in Taiwan, where there was a large migration of Fuzhounese Chinese people. This is also where it gained increasing popularity as a food item and where Western markets heard about it first. “Tiger Bites Pig” 虎咬豬 – Some information from Sam from @foodjunkie_UK on Instagram. This is a colloquial term used in Taiwan as it looks like a mouth biting pork. The wording also sounds the same as the phrase “福咬住” which means “bite the luck”. For this reason, and because the bun looks like a fat wallet with money, it is also eaten at end of year business meals.

– Some information from Sam from @foodjunkie_UK on Instagram. This is a colloquial term used in Taiwan as it looks like a mouth biting pork. The wording also sounds the same as the phrase “福咬住” which means “bite the luck”. For this reason, and because the bun looks like a fat wallet with money, it is also eaten at end of year business meals. Pork Belly Bun – Popularised by David Chang who owns the Momofuku noodle restaurant chain. Chang himself is a Korean American. You may recognise him from the Ugly Delicious series on Netflix.

– Popularised by David Chang who owns the Momofuku noodle restaurant chain. Chang himself is a Korean American. You may recognise him from the Ugly Delicious series on Netflix. Hirata Bun – On the back of Momofuku’s popularity of the gua bao, Ippudo, a ramen chain, also started selling them in their New York branch. Masashi Hirata, executive chef of Ippudo New York coined the Hirata Bun. Other ramen outlets started selling and calling them the same name. Of note, the ramen chain, Shoryu, in the UK also uses this name.

Final word

Whatever you decide to call these buns, I hope this post has been informative to you.

If you are looking to make your own lotus leaf bun, check out Sam’s (@foodjunkie_uk) recipe post below:

Nikuman (Steamed Pork Buns) 肉まん

This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.

Today’s recipe I’ll teach you how to make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom, cabbage, and scallion. It’s the best kind of savory snack.

Do you have any food that evokes a special memory of your life? One of my dearest memories is snacking on a warm steamed bun called Nikuman during my commute home from college in the cold months. For me, Nikuman (肉まん), or Japanese-style Steamed Pork Bun, was not only my favorite winter snack but also a taste of nostalgia.

I used to stop by a convenience store for my Nikuman treat; the steaming hot bun kept my hands and heart warm. By the way, Japanese convenience stores sell not only snacks and drinks, but a dizzying array of items like a mini supermarket. If you visit Japan, it’s definitely one place you should take a peek inside – it’s literally a “convenient” store.

Watch How To Make Nikuman (Steamed Pork Buns)

Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with savory juicy pork, shiitake mushroom, cabbage, and scallion.

What is Nikuman (肉まん)?

Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).

The savory buns are usually steamed inside the bamboo steamer and taste the best when you enjoy them right out hot and fluffy. The texture of the buns is tenderly soft and moist, and when you take a bite, the inside is bursting with sweet-savory, juicy meat mixtures.

During the winter months in Japan, convenience stores sell hot steaming chūka man including Nikuman, Kare–man (curry flavor), An-man (with red bean paste), and Pizza-man (pizza flavor).

Yokohama, Japan’s 2nd largest city I grew up in, has the largest Chinatown and I just loved walking around to see the traditional Chinese steamed buns that are as big as my face being sold at the stores. Or at least that’s how I remembered as a small child.

Homemade Nikuman

My mom used to buy packaged steamed buns from the store and they tasted pretty good as I remembered. I never thought this dish is something we could make at home until I visited my high school friend’s house for lunch years ago.

She made homemade nikuman for us and I was very impressed that she made the pork buns from scratch. To my surprise, she told me that they are very easy to make. The buns were so good as they were freshly made and everyone loved them. Since then I started to make my own and my family simply can’t get enough, especially my daughter who loves the soft white steamed buns.

You might wonder if it’s really worth your time to make the steamed buns at home, especially if you can just buy pre-packaged stuff from the grocery stores. But, let me tell you why you’ll love the homemade buns:

Why Make Nikuman at Home:

Healthier – Prepackaged steamed buns tend to have additives or less ideal ingredients. It’s different when you make the buns from scratch.

– Prepackaged steamed buns tend to have additives or less ideal ingredients. It’s different when you make the buns from scratch. Customization – Don’t like pork? Then use your favorite ingredients for the fillings. Make it vegetarian or vegan. These steamed buns are for YOU! I like to make them in two sizes, big ones for the adults and small ones (like today’s recipe) for the kids.

– Don’t like pork? Then use your favorite ingredients for the fillings. Make it vegetarian or vegan. These steamed buns are for YOU! I like to make them in two sizes, big ones for the adults and small ones (like today’s recipe) for the kids. An approachable recipe – I was so glad when I discovered how easy it was to make my own steamed buns. Watch my video, and follow the step-by-step instructions. You’ll see how easy and straightforward the recipe is.

– I was so glad when I discovered how easy it was to make my own steamed buns. Watch my video, and follow the step-by-step instructions. You’ll see how easy and straightforward the recipe is. Taste fresh and delicious – Nothing is better than food made fresh, right in your own kitchen. Steamed buns are definitely one of those dishes. These nikuman are so fresh tasting and satisfying!

– Nothing is better than food made fresh, right in your own kitchen. Steamed buns are definitely one of those dishes. These nikuman are so fresh tasting and satisfying! Freezer-friendly – Leftovers can be kept frozen and reheated easily to enjoy later.

Making these steamed buns do pose some small challenges, but nothing too hard to stop anyone from giving the recipe a try!

The Challenges:

Requires some time – You have to let the dough rest and it’s necessary for good steamed buns.

– Wrapping & folding technique – Making the steamed buns look good will require a little practice. BUT don’t worry. I’ll show you an EASY METHOD in the recipe (Step 18) and in my video tutorial, so you can follow along with confidence.

Mastering The Folding & Pleating for Steamed Pork Buns

This is the part that intimidates people most. For many years, I folded the dough with the EASY METHOD I shared in my recipe (Step 18). My Nikuman tasted great, but the look could be better.

When my friend Maggie of Ominivore’s Cookbook shared her Kimchi Pork Steamed Bun recipe, she showed her mom’s technique of folding and pleating in her youtube video. Since then, I’ve been wrapping my nikuman the same way. I still need to perfect my skill, but I’ve seen huge improvements with the method.

So I leave it up to you on how you want to wrap the dough. The nikuman taste great either way. Meanwhile, I’ll keep practicing my folding and pleating!

PS: If you enjoyed these steamed pork buns, I think you ought to check out Shumai and Manju too!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Nikuman (Steamed Pork Buns) 4.72 from 123 votes Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home! Print Recipe Pin Recipe Video Prep Time: 1 hr Cook Time: 10 mins Resting Time: 1 hr Total Time: 2 hrs 10 mins Servings: 20 small buns Cook Mode Prevent your screen from going dark Ingredients US Customary Metric 1x 2x 3x For the Dough ▢ 10.6 oz all-purpose flour (plain flour) ROUGHLY 2⅓ cups for 20 buns, plus more for dusting; I strongly encourage you to use a kitchen scale to weigh your ingredients; if you use a measuring cup, 2⅓ cups for 20 buns, plus more for dusting; I strongly encourage you to use a kitchen scale to weigh your ingredients; if you use a measuring cup, follow this method : Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off; otherwise, 1 cup of flour will weigh more than 120 g)

▢ 2 scant Tbsp sugar (20 g or just short of 2 Tbsp for 20 buns; 2 Tbsp granulated sugar is 25 g, but we only need 20 g)

▢ ½ tsp kosher salt (Diamond Crystal; use half for table salt)

▢ 1 tsp baking powder

▢ 1 tsp instant yeast

▢ 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (plus more for coating the proofing bowl)

▢ 160-170 ml water (start with 160 ml of water and add more if needed; depending on the weather, you might need more or less) For the Filling ▢ 2 dried shiitake mushrooms

▢ ½ cup water

▢ 1 green onion/scallion

▢ 6.3 oz cabbage (4 leaves)

▢ 1 tsp kosher salt (Diamond Crystal; use half for table salt)

▢ ¾ lb ground pork

▢ 1 knob ginger (Roughly 1 inch, 2.5 cm; you’ll need 15 g for 20 buns)

▢ 1 tsp sugar

▢ 1 Tbsp sake

▢ 1 Tbsp soy sauce

▢ 1 Tbsp roasted sesame oil

▢ 1 Tbsp potato starch or cornstarch

▢ freshly ground black pepper Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click If you want substitutes for Japanese condiments and ingredients, click here Instructions Gather all the ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches for small buns. Set aside. To Make the Dough Put the flour, sugar, salt, baking powder, instant dry yeast, and oil in a large bowl. While mixing the ingredients with chopsticks or a wooden spoon, slowly pour the water into the bowl and mix with the other ingredients until incorporated.

Lightly dust your hand with flour to keep the dough from sticking too much. Use your hand to knead the dough in the bowl, pressing it down and reshaping it until you can form it into a ball.

Sprinkle a working surface with flour. Transfer the dough onto the surface and start kneading. This is how I knead: First, press the top half of the dough, pushing forward slightly. Then pull it back and fold it in half and press it forward again with the heel of your hand twice. Then turn the dough slightly and repeat this process. Continue turning and kneading the dough for 10-15 minutes or until the dough becomes smooth and silky. Sprinkle the dough with a little bit of flour at a time to help decrease the stickiness.

Form the dough into a smooth, round shape, gently tucking the loose ends underneath. Coat the bottom of the bowl with oil and place the dough back in the bowl. Cover it with plastic wrap and put it in a warm place until the dough doubles in size, about 30-60 minutes. To Prepare the Filling While you’re waiting for the dough to rise, make the filling. First, soak the dried shiitake mushrooms in ½ cup water. Place something heavy on top to completely submerge the shiitake. Set aside for 10-15 minutes.

Thinly slice the scallion. Remove the tough core of the cabbage leaves and chop the leaves into 1-inch (2.5 cm) pieces.

Sprinkle the chopped cabbage with the salt to draw out the excess water.

Once the shiitake mushrooms are rehydrated, squeeze the liquid out, cut off the tough stems, and mince the mushroom tops.

In a large bowl, combine the ground pork, scallion, and shiitake mushrooms. Squeeze the excess water out from the cabbage with your hands and add it to the bowl.

Grate the ginger and measure the amount needed. Add the ginger to the pork mixture, along with the sugar, sake, soy sauce, sesame oil, potato starch/cornstarch, and freshly ground black pepper.

Knead the mixture until it is well combined and looks pale and sticky. Set it aside (or cover with plastic wrap and keep in the fridge) until the dough is ready. To Form the Buns Once the dough has doubled in size, place it on the work surface that you’ve dusted with flour. Divide the dough in half and then roll each piece into a log. Cut each log into 5 even pieces and then cut each piece in half. You should have 20 pieces of dough. You can divide the dough into fewer pieces of dough to make bigger buns, if you wish. However, it’s easier to work with a smaller piece of dough to make nice pleats when you wrap because it’s hard to hold a big piece of dough plus filling in one hand. Form each piece of dough into a ball and dust the dough balls with flour to keep them from sticking to each other. Space each ball apart and cover loosely with a damp kitchen cloth to avoid drying out. Let them rest for 10 minutes.

Take a ball of dough and flatten it with your palm. Then roll it with a rolling pin into a round wrapper. Here’s how I roll the dough: Hold the top of the dough with your left hand and use a rolling pin to roll out the dough with your right hand. You only need to roll up and down on the bottom half of the dough. After rolling 1-2 times, rotate the dough about 30 degrees with the left hand. Repeat this process until the dough becomes thin. The center of dough should be thicker than the edge.

Scoop 1½ Tbsp of filling (I use this 1½ Tbsp cookie scoop ) and place it in the center of the dough.

Hold the dough with your left hand and seal the bun using your right index finger and thumb. First, pick up a corner of the dough with your right index finger and thumb and pinch together (left picture). Without moving your thumb, use your right index finger to pick up more dough and pinch it with your thumb while rotating the dough clockwise with your left hand (right picture).

Repeat this process about 10-12 times (for 10-12 pleats) until you seal the bun closed by pleat and pinching the last piece of dough tightly. Tips: Your left thumb should hold down the filling while you use your left fingers to turn the wrapper. Use your left index finger to help pleat the dough. Also, lift up the pinched pleats slightly while you make a new pleat so the filling stays inside the dough.

Once you finish sealing the last part of the dough, twist the pleats further with your right index finger and thumb to maintain a tight seal. If you’re left-handed, reverse the directions.

Easy Alternative Option: Wrap the filling by bringing the dough up around the meat to the top, forming little pleats with the excess dough, then slightly twisting the dough to close it and pinching it firmly to join the edges.

Place the bun on a square piece of parchment paper that fits the bun. Cover the finished buns with plastic wrap and repeat this process with the rest of the dough. Let the buns rest for 20 minutes. To Steam Bring water to a boil in a large pot and set a steamer on top. Once the water is boiling, place the buns with their parchment paper squares in the steamer tray, leaving about 2 inches between each bun (as they will get larger while steaming). Close the lid and steam over high heat for 10 minutes for small buns (or 13 minutes for medium buns and 15 minutes for large buns). If you use a regular pot for steaming, wrap the lid with a kitchen cloth to prevent the condensation (formed on the lid) from dripping onto the buns. Enjoy immediately. To Store The buns keep well in the fridge until the next day and freeze well after steaming. Wrap them in plastic wrap and then pack them in freezer bags (I suggest to consume in 1 week). To reheat, steam the frozen buns for a couple of minutes. Nutrition Calories: 125 kcal · Carbohydrates: 14 g · Protein: 5 g · Fat: 5 g · Saturated Fat: 2 g · Cholesterol: 12 mg · Sodium: 138 mg · Potassium: 93 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 16 IU · Vitamin C: 4 mg · Calcium: 23 mg · Iron: 1 mg Author: Namiko Chen ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here Did you make this recipe? If you made this recipe, snap a pic and hashtag it #justonecookbook ! We love to see your creations on Instagram @justonecookbook

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Editor’s Note: This post was originally published on Mar 16, 2015. It’s been edited and republished in April 2020.

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