Bao steamed buns, once an exotic dish from China, have firmly established themselves on the menus of Spanish restaurants and cafes, becoming a true gastronomic hit. These delicate, slightly sweet, and incredibly airy dough “pockets” are perfect for a wide variety of fillings, which is why they have won the hearts of food lovers. Now, thanks to simple and accessible recipes, you can make them at home and surprise family and friends with a trendy appetizer.
The secret to their popularity lies not only in their flavor, but also in their versatility. Bao can be served as an appetizer, a main course, or even as part of an elaborate set. While the cooking process does require observing resting times for the dough to ferment, it actually won’t take much active time — no more than 20 minutes for kneading and shaping.
To create these culinary delights, you’ll need a steamer—a tool that’s increasingly found in modern kitchens and makes it easy to prepare healthy meals. It’s the steaming process that gives bao their famous softness and airy texture. By the way, finished bao freeze well, and you can quickly reheat them in the same steamer while preserving their original texture.
To make about 20 buns, you’ll need the following ingredients:
– Wheat flour – 450 grams;
– Warm water – 300 milliliters;
– Fresh yeast – 18 grams (or 6 grams dry yeast);
– Vegetable oil (sunflower) – 2 tablespoons;
– Sugar – 1 tablespoon.
The preparation process is as follows. First, mix all the ingredients together and knead the dough until it becomes smooth and elastic. Shape the dough into a ball, place it in an oiled bowl, cover, and let it rise in a warm place for about two hours, until it doubles in size.
Once the dough has risen, divide it into 20 equal portions, each weighing about 40 grams, and roll them into balls. Using a rolling pin, flatten each ball into an oval, brush one half with vegetable oil, and fold it over without pressing down. Arrange the folded dough pieces on sheets of parchment paper and let them rise for another hour.
The final step is steaming. Bring water to a boil in a pot and place the steamer with the buns on top, making sure they aren’t touching. Steam them with the lid on for 10 minutes without opening it. After steaming, let the buns rest for a few minutes before filling them.
When it comes to fillings, the options are endless. The classic includes pulled spicy pork with pickled red onions and fresh herbs. Tempura or grilled shrimp with wasabi mayo are also great choices. You can use familiar combinations, too, like ham and cheese, sobrasada, or even leftovers from yesterday’s dinner. Each filling brings out a different side of bao buns.
Incidentally, the popularizer of this and many other recipes in Spain is Anna Teres, known on social media as Anna Recetas Fáciles. Her blog, dedicated to simple and accessible cooking, boasts nearly 4 million followers. Anna has built her reputation on adapting complex dishes for home cooks, using ingredients available at any supermarket. She recently published a book, “La cocina de Anna recetas fáciles,” featuring 376 tried-and-true recipes, reaffirming her mission to teach anyone how to cook delicious meals without unnecessary complications.
