Bao buns are soft, a bit sweet, and can be filled with a wide variety of tasty ingredients.
Originally from China, these steamed buns are perfect for filling with exciting blends of flavors. Though the traditional Chinese version of this dish includes pork, today’s pick for our bao bun recipe is a more original combination: octopus and mango sauce.
2 packages precooked el Rey del Pulpo
Lamb’s lettuce
For the dough:
2 2/3 cups all-purpose flour
3/4 cup warm water
2 tsp active dry yeast
1/2 tsp baking powder
1 tbs sugar
2 tsp salt
2 tbs olive oil
For the mango sauce:
2 ripe mangoes
¼ onion
1 clove garlic
1/2 cup water
Dried chilies, salt, and pepper
To share : Servers 4 Difficult: Medium
To Make: 8 buns with stand mixer Difficulty: Low Time: 130 min
Making this bao bun recipe is even easier with a stand mixer. Here’s how.
2 2/3 cups all-purpose flour
3/4 cup warm water
2 tsp active dry yeast
1/2 tsp baking powder
1 tbs sugar
2 tsp salt
2 tbs olive oil
1- Activate the yeast in the mixer bowl by adding the warm water, sugar, and yeast and mixing vigorously with a fork. Let stand for 5 minutes or until it begins to bubble.
2- Add in the flour, baking powder, salt, olive oil, and mix with a dough hook on medium-high for 10 seconds to combine all the ingredients.
3- Knead with the dough hook on low for 10 minutes.
4- Shape the dough into a ball and set in a covered bowl. Let rise for 1 hour. It should double in size.
5- Punch down the dough and divide into 8 equal portions. Shape the portions into balls and let rest for 10 minutes.
6- Roll out each portion into an oval.
7- Fold the ovals with a piece of parchment paper in between the halves to keep them from sticking. Cover with a kitchen towel or plastic wrap and rest another 30 minutes.
8- Pour two cups of water into a pot and set a steamer basket on top. You can also use the steamer basket of your Instant Pot. Place as many buns as comfortably fit in the basket. Cover.
9- Steam on medium for 5 to 8 minutes
To make: Gluten and lactose free Difficulty: Medium Time: 150 min
1½ gluten-free flour mix
½ cup cornstarch
2/3 cup warm water
1/3 cup warm lactose-free milk
2 tsp yeast
1 tbs sugar
2 tbs olive oil
½ tsp baking powder
2 tsp salt
1- Activate the yeast by mixing it into the warm water and sugar. Let sit 10 minutes until bubbling.
2- Combine the flour, cornstarch, oil, and yeast mixture in a bowl.
3- Knead the dough well until smooth and clump free. Shape into a ball and set back in the bowl. Cover and let rest for 30 minutes.
4- Divide the dough into 6 portions. Make a ball with each of them. Roll each ball out into an oval. Fold the ovals over a scrap of parchment paper.
5- Let rest 20 minutes and steam.
If you’ve got bao buns left over, resteam them for 2 minutes before eating. You can also heat them on a grill or in a frying pan with a bit of oil.
Did you know that bao buns can be frozen? Freeze after steaming, once fully cooled. Eat within 3 months. To defrost, steam for 3 or 4 minutes straight out of the freezer. You can also let them defrost in the fridge and heat in a frying pan.
If you love Asian food as much as we do, you’ve got to try our Japanese gyozas recipe or this delicious dish of stir-fried octopus with noodles. They’re incredible!
If you liked our octopus and mango sauce bao bun recipe, rate it!
