Ingredients
16 portion(s)
Marinade
- 1 tsp Chinese 5 spice
- 20 g Kenjap manis (sweet soy sauce)
- 20 g soy sauce
- 20 g sesame oil
- 20 g honey
- 2 cloves garlic
- 2 cm ginger
Coleslaw
- 1 green apple
- 1 stick celery
- 1 carrot
- 1/2 red onion
- 1/2 lime juice
Duck or Pork
- 500 g Duck or Pork loin
Steamed buns
- 250 g water
- 60 g sugar
- 2 tsp dry yeast
- 520 g flour
- 60 g olive oil
- 1 tsp salt
- 1 tbsp baking powder
- Oil for bench space
To serve
- hoisin sauce
- coriander
- chives
- Sliced chilli
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6
1h 15min
Preparation 30minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Add garlic and ginger to bowl. 5 seconds/speed 5
Add remaining marinade ingredients. 20 seconds/speed 4
Remove and set aside in a bowl.
Begin cooking meat in either oven or stove top once you start cooking buns at Step 12 in 'Steamed buns' section below. Or you can cook meat now in thermomix bowl and keep warm in thermoserver.
Put tepid water, sugar and yeast in bowl. 10 seconds/speed 3. Allow to sit for 10 minutes in bowl for yeast to rise.
Add flour, oil, salt and baking powder. 5 seconds/speed 4 to combine. Then 8 minutes/
"Dough mode" Place into an oiled bowl in a warm space without a draft for an hour or until doubled in size.
Punch down to release air on an oiled bench.
Cut dough into half and continue to halve until you have 16 equal portions in small balls
Line varoma tray's with baking paper (leave a few holes so steam can reach buns). Cut small 8cm (approx) squares of baking paper to go into each bun to stop them from sticking when you fold them over into sandwiches while steaming.
Press balls flat and roll into small ovals. Fold dough in half. Place a piece of baking paper in the middle of each individual piece. Place each one on tray as you go.
Pour 400ml of water into bowl. Place varoma baskets on top. 30 minutes/varoma/speed 4. The buns will look wet due to the steam but once taken out they are fluffy and set. You can take he paper out and fill them.
Assemble as you eat-place duck, slaw and hoisin on buns. Layer with generous serves of coriander and chives.
Marinade
Steamed buns
EAT
Accessories you need
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Varoma
buy now -
Spatula TM5/TM6
buy now
Tip
Place all ingredients on the table buffet style so everyone can assemble their own. 8 are enough for two adults-so if not needed, freeze 1/2 the dough portion for another quick meal.Fill with whatever asian type ingredients you would like, substitute for you flavour.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentDividing dough Done! Made upThis recipe was great!...
I used just the bun recipe with a Korean chicken...
I used just the bun recipe with a Korean chicken recipe and I didn't check out the comments first. And wish I had.
They turned out ok, but still seemed quite dense and undercooked. We still enjoyed them but I won't be making them again
Great recipe! Really enjoyed making these. I would...
Great recipe! Really enjoyed making these. I would just add more water to the bowl as the bowl is completely empty once finished cooking. We had leftovers the next day, not as good, reheated in microwave but the buns just broke apart when filling. Very delicious fresh though!
Have never made bao buns before and these were...
Have never made bao buns before and these were lovely and light. Marinade was yummy too. Thanks to those who added improved instructions.
Delicious! ...
Delicious!
I only used the recipe for the buns as if planned Pulled pork for our dinner tonight.
It got the kids to eat salad which is awesome!
LOVE this recipe. Absolutely delicious....
LOVE this recipe. Absolutely delicious.
One thing though, the recipe needs to be clarified.
Firstly Bao Dough needs to be prepared. I used pork loin steaks cut very thin as in stir fry cut. I made the marinade and let the pork infuse while the dough was resting for 1 hour. During that time i also made the slaw, grating the apple and carrot. I finely chopped the onion.
10 minutes before the Bao Buns were ready, I pan fried the marinated meat.
To assemble i used a sparce amount of hoision sauce, marinated cooked meat and coriander.
Definately a family favourite and will be making often.
These were the best Bao Buns ever, so easy to...
These were the best Bao Buns ever, so easy to make. I used the 00 flour.
Would have been nice to know the answer to some of the questions that were asked though. 😊
Buns were perfect and delish thank you so much
Buns were perfect and delish thank you so much
Great recipe. The buns are so yummy
Great recipe. The buns are so yummy
Great flavoured buns but this recipe really needs...
Great flavoured buns but this recipe really needs to be rewritten - the instructions don’t flow. There are no instructions for the coleslaw or how the meat should be cut up or specifically cooked. It would be great if the instructions were listed in the actual order of what should be done in the cooking process.
This didn’t worry me as such because I read through every recipe before I start but for someone who may not be confident in the kitchen, they need to follow a recipe to a tee and require specific ordered instructions.
I suggest you make the bun dough first, followed by the coleslaw (if you’re not confident with your Thermomix’s speeds/functions etc, just Google a Thermomix coleslaw recipe and follow that, using these ingredients).
While your dough is proving for the hour, thinly slice your choice of meat (I used pork fillet), make the marinade and add your meat to the marinade.
Once your dough is ready, form your buns and pop them in the Veroma to steam for the half hour.
Use this time to get your chives, chillies, coriander and hoisin sauce ready and on the table with your plates etc.
When there is only 10-15 mins cooking time left on your buns, cook your marinated meat. I flash fried mine in the wok.
Add your buns and meat to the table with all of the other condiments and dig in! 😜
You won’t be disappointed. 👌🏼
My goodness my family loved these!...
My goodness my family loved these!
I used chicken thighs, it’s what I had, and it turned out great.
I’ve since also used the dough recipe for making steamed buns with left over pork and they were perfect! It’s a fabulous dough recipe
I made this in a TM31 but only cooked 8 (froze the...
I made this in a TM31 but only cooked 8 (froze the balance) and had no problems and thoroughly enjoyed eating.
hi...
hi
can you stack the buns on top of each when steaming?
otherwise how can you make 16?
thanks
Does any one add more water to varoma to steam...
Does any one add more water to varoma to steam buns?? I’ve found by the time it’s finished there is no water left, or is that how it should be?? Cheers brad
Can u put excess buns in fridge in airlock...
Can u put excess buns in fridge in airlock container?? Or have to freeze excess dough straight away
I found the recipe details somewhat lacking also...
I found the recipe details somewhat lacking also but the recipe itself was great, so for the benefit of others:
Yes, you cover your meat in the marinade once it’s made and before cooking (between steps 3/4)
I found out the hard way that you need to make the coleslaw before you start using the thermo for steaming - ideally, do this between steps 5-7 while your dough is proving. But it’s a very refreshing slaw and really goes well in the bao.
I have also found a Mayo based sauce is a nice option (Big N special sauce by skinnymixers was nice!) or maybe just some kewpie will do.
do you add the marinade to the pork before...
do you add the marinade to the pork before cooking?? Desperate to make this!! I have my online shopping trolley ready with all the ingredients hahaha!!
have you ever made them with gluten free flour?
have you ever made them with gluten free flour?
I absoloutly loved these and my husband couldn't...
I absoloutly loved these and my husband couldn't stop himself haha! Am now adding this to my recipe book
Thank you!
These are amazing! Thank you somuch, my lunch mums...
These are amazing! Thank you somuch, my lunch mums were well impressed 10/10.
annawilks.thermomix: I used bakers flour and they...
annawilks.thermomix: I used bakers flour and they turned out perfectly.
I used this recipe last night just for the buns...
I used this recipe last night just for the buns only. They were amazing, husband vas very impressed. They were also very easy. We had ours with left over pork and beef and my fuzzy children had theirs like a pizza pocket with pizza sauce, ham and cheese. They loved them. My kids also ate another one by itself, delicious. Will be making again Peking duck style and Chinese BBQ pork style.
Do I use bakers flour or plain flour please?
Do I use bakers flour or plain flour please?
These are amazing, I grilled marinated pork...
Super recipe...an absolute hit we will be making...
Super recipe...an absolute hit we will be making again for sure
mimadon: excellent. I have a combi steam oven too...
mimadon: excellent. I have a combi steam oven too and was wondering how you cooked them. Thank you.
Omg..this was amazing,I'm lucky enough to have a...
Omg..this was amazing,I'm lucky enough to have a steam oven so did them in that. I also didn't use any paper inbetween them, didn't need to. Perfect.
These are amazing you must try these
These are amazing you must try these
The recipe sounds great, but isn't clear when to...
The recipe sounds great, but isn't clear when to add the marinade or how to make the coleslaw. Could you please update?
stephig wrote:...
Hi, did you fold them and place the baking paper in between? Dough can be tricky with seasons- its always quite warm where i live and they work perfect every time.
Leeah Flynn
The flavour was amazing but because they were...
The flavour was amazing but because they were folded for steaming, they fell apart when we unfolded them to add ingredients. Could they lie flat on top of each other with baking paper in between in the varoma? or is there a trick to it?!
Made this and was an instant hit with the boys...
Made this and was an instant hit with the boys here! Thankyou for the recipe
Do you use plain flour for
Do you use plain flour for the buns or?
Thank you
So delicious and super easy!
So delicious and super easy! Definitly making this again!
Best dough everytime. I wrap
Best dough everytime. I wrap it like a bun with filling inside.
I use this recipe to make all
I use this recipe to make all steam buns with and without fillings. Perfect every time. Thanks.
Like the real deal. So soft
Like the real deal. So soft and fluffy. These will be a regular!!
Totally my inspiration- i
Totally my inspiration- i swear i was asian in my last life. These are amazing!!
Leeah Flynn
I made my similiar version
I made my similiar version from Jamie Oliver's Comfort Food book by using Farina flour (or 00 flour to maximize softness and fluffy texture) and served with left over pull apart slowed cooked pork with a kick of chilli sauce
last time I had Steamed Duck
last time I had Steamed Duck buns was in Beijing - Hope these are just as awesome to devour.