📝 About This Recipe
Discover the art of crafting the perfect Chinese 'Gua Bao'—pillowy, snow-white steamed buns that serve as the ultimate vessel for your favorite fillings. These buns boast a subtle sweetness and a signature velvety texture that melts in your mouth, achieved through a precise balance of leavening agents and gentle steaming. Whether stuffed with braised pork belly or crispy tofu, these handcrafted gems bring an authentic touch of the Fujian province to your kitchen table.
🥗 Ingredients
Dough Base
- 3 1/2 cups All-purpose flour (low-protein or specialized 'Hong Kong' flour is best for whiteness)
- 1/4 cup Cornstarch (helps achieve a soft, silky crumb)
- 1/4 cup Granulated sugar (provides the characteristic subtle sweetness)
- 3/4 cup Warm water (between 100°F and 110°F)
- 1/4 cup Whole milk (at room temperature; adds richness and whiteness)
Leavening and Texture
- 2 teaspoons Instant yeast (ensure it is fresh and active)
- 1 teaspoon Baking powder (double-acting is preferred)
- 2 tablespoons Neutral oil (vegetable, canola, or grapeseed oil)
- 1/2 teaspoon Fine sea salt
For Assembly
- 2 tablespoons Neutral oil (for brushing between the fold)
- 14 squares Parchment paper (cut into 3x3 inch pieces)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In the bowl of a stand mixer fitted with a dough hook, sift together the flour, cornstarch, baking powder, and salt.
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3
Turn the mixer to low speed and slowly pour in the yeast mixture, the room-temperature milk, and 2 tablespoons of oil.
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4
Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky to your fingers.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Once risen, gently punch down the dough to release the air. Transfer to a clean work surface and knead by hand for 2-3 minutes to remove any large air bubbles; this ensures a smooth bun surface.
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7
Divide the dough into 12-14 equal portions (roughly 50g each). Roll each piece into a smooth, tight ball.
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8
Using a rolling pin, flatten each ball into an oval shape about 4-5 inches long and 3 inches wide.
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9
Lightly brush the top surface of the oval with a thin layer of oil. This is crucial as it prevents the bun from sticking to itself when folded.
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10
Place a chopstick across the center of the oval and fold the dough over it to create the 'taco' or lotus leaf shape. Gently pull the chopstick out.
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11
Place each folded bun onto a square of parchment paper and arrange them in your steamer basket, leaving at least 1 inch of space between them as they will expand.
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12
Cover the steamer and let the buns proof a second time for 30 minutes. They should look puffy and feel light.
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13
Bring water to a boil in a wok or pot that fits your steamer. Once boiling, reduce heat to medium-high (a steady steam) and place the steamer baskets on top.
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14
Steam for 10-12 minutes. Crucially, turn off the heat but do not open the lid immediately! Let them sit for 5 minutes to prevent the sudden temperature change from causing the buns to collapse or wrinkle.
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15
Remove the lid carefully, allowing the steam to escape away from you, and serve the buns while warm and fluffy.
💡 Chef's Tips
For the whitest buns possible, use bleached 'Hong Kong' flour and add a teaspoon of white vinegar to the steaming water. Avoid over-proofing during the second rise; if they rise too much, they may collapse and become wrinkled after steaming. Always use medium-high heat rather than a violent boil to ensure the buns rise evenly without tough spots. If you don't have a stand mixer, you can knead by hand for 15 minutes until the dough is as smooth as a baby's skin. Leftover buns can be frozen in an airtight bag and re-steamed for 5 minutes to regain their original texture.
🍽️ Serving Suggestions
Classic Pork Belly Gua Bao: Fill with braised pork, pickled mustard greens, crushed peanuts, and cilantro. Crispy Fried Chicken: Pair with spicy mayo, sliced cucumbers, and a drizzle of hot honey. Vegetarian Delight: Stuff with hoisin-glazed roasted oyster mushrooms and shredded scallions. Sweet Treat: Deep fry the steamed buns for 1 minute until golden and dip in sweetened condensed milk. Serve alongside a pot of hot Oolong or Jasmine tea to cleanse the palate between bites.