Stuffed buns with meat (Bapao)
I usually make bapao when I crave something warm and filling, but I don't want to spend all day in the kitchen. Bapao are fluffy buns filled with meat, popular in the Netherlands. I've tried the recipe several times, usually with beef or a pork-beef mix, and they turn out well every time. They are perfect as a snack or a quick lunch.
Quick Info
Total time: about 1 hour and 30 minutes (including kneading, filling, and cooking)
Actual preparation time: 30-40 minutes
Steaming time: 15 minutes
Servings: 8-10 buns, depending on size
Difficulty: medium
Recipe type: stuffed Asian buns, for snack or lunch
Ingredients
For the filling:
- 500 g minced meat (maximum 15% fat)
- 1 fresh chili, chopped
- 1 green onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 and 1/2 tablespoons soy sauce
For the dough:
- 4 cups flour
- 1 teaspoon baking powder
- 1 cup milk
- salt
- 1 teaspoon sugar
For serving:
- sweet chili sauce
Preparation method
1. Start with the filling. Heat a little oil in a pan, add the minced meat, and cook over medium heat, stirring, until the meat changes color.
2. Add the chopped green onion, garlic, and chili. Continue to stir for a few minutes until the onion becomes softer.
3. Add the soy sauce and five-spice powder over the meat. Mix well to combine everything. Let it simmer for another 1-2 minutes, then turn off the heat and let the mixture cool slightly.
4. For the dough, place the flour in a large bowl. Add the baking powder, sugar, and a pinch of salt. Start incorporating the milk gradually, kneading until you get an elastic and smooth dough. It shouldn't stick too much to your hands.
5. Divide the dough into 8-10 equal pieces. Take each piece, flatten it with your fingers or a rolling pin into a disc about palm-sized, without making it too thin.
6. Place 1-2 teaspoons of the meat filling in the center of each dough disc.
7. Lift the edges towards the center and pinch them together, completely covering the filling. Seal well so they don’t open while steaming.
8. Line the steamer with small pieces of parchment paper (so that each bun doesn’t stick to the bottom of the pot). Arrange the buns, leaving a little space between them, as they will rise slightly while cooking.
9. Steam the buns for 15 minutes. Do not lift the lid during cooking.
10. Serve the bapao while they are warm, with sweet chili sauce.
Why I make the recipe often
I return to bapao because they fit when I crave something hearty, but also when I want to use minced meat in a different way. They are easy to serve, don’t make a mess on the plate, and the dough comes out soft without much hassle. They are good even cold, but I like them most right after cooking.
Tips and variations
Tips
- Don’t put too much filling; otherwise, the buns won’t seal properly.
- If you don’t have a steamer, you can improvise with a metal sieve placed over a pot of boiling water, covered with a lid.
- For a good result, do not lift the lid during steaming.
Substitutions
- Pork can be replaced with beef or a pork-beef mix.
- You can also use minced chicken.
- If you don’t have soy sauce, tamari sauce can be used, but the final taste will be slightly different.
- If you want it meatless, use a mix of sautéed vegetables with the same spices.
Variations
- You can add a little grated fresh ginger to the filling for a more intense flavor.
- For extra flavor, add a few drops of sesame oil at the end over the meat.
Serving ideas
- They are usually eaten with sweet chili sauce, but they also go well with plain soy sauce.
- They can be packed for lunch or served as a warm snack at a meal with multiple dishes.
Frequently asked questions
1. If I don’t have five-spice powder, can I omit it?
Yes, but the flavor will be simpler. You can try mixing cinnamon, star anise, cloves, fennel seeds, and pepper, but it’s not mandatory.
2. Can I freeze bapao after cooking?
Yes, they can be frozen after they have cooled completely. When you want to eat them, reheat them in the steamer directly from the freezer for about 10 minutes.
3. Can I replace milk with water?
Yes, you can use water instead of milk for the dough, but the texture will be a bit simpler, not as fluffy.
4. Can I make the dough with yeast instead of baking powder?
For this recipe, it’s not necessary, but if you have experience with yeast doughs, you can try, but the preparation time will increase.
5. Why does the dough sometimes not come out fluffy?
The most common reason is insufficient kneading or incorrect measurement of liquids. If the dough seems too tough, add a little more milk.
Nutritional values
Approximately, one bun has about 200-250 kcal, with around 13 g protein, 27 g carbohydrates, and 7 g fat, depending on the type of meat used. These are just approximate figures and may vary depending on the size of the buns and ingredients.
Storage and reheating
Bapao stores well in the fridge, in a closed container, for up to 2 days. Reheat by steaming or in the microwave (with a small cup of water in the oven, if you want to prevent them from drying out). I do not recommend keeping them longer than 2 days in the fridge, but they can be kept in the freezer, as mentioned above. They are best freshly made.
I usually make bapao when I crave something warm and filling, but I don't want to spend all day in the kitchen. Bapao are fluffy buns filled with meat, popular in the Netherlands. I've tried the recipe several times, usually with beef or a pork-beef mix, and they turn out well every time. They are perfect as a snack or a quick lunch.
Quick Info
Total time: about 1 hour and 30 minutes (including kneading, filling, and cooking)
Actual preparation time: 30-40 minutes
Steaming time: 15 minutes
Servings: 8-10 buns, depending on size
Difficulty: medium
Recipe type: stuffed Asian buns, for snack or lunch
Ingredients
For the filling:
- 500 g minced meat (maximum 15% fat)
- 1 fresh chili, chopped
- 1 green onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 and 1/2 tablespoons soy sauce
For the dough:
- 4 cups flour
- 1 teaspoon baking powder
- 1 cup milk
- salt
- 1 teaspoon sugar
For serving:
- sweet chili sauce
Preparation method
1. Start with the filling. Heat a little oil in a pan, add the minced meat, and cook over medium heat, stirring, until the meat changes color.
2. Add the chopped green onion, garlic, and chili. Continue to stir for a few minutes until the onion becomes softer.
3. Add the soy sauce and five-spice powder over the meat. Mix well to combine everything. Let it simmer for another 1-2 minutes, then turn off the heat and let the mixture cool slightly.
4. For the dough, place the flour in a large bowl. Add the baking powder, sugar, and a pinch of salt. Start incorporating the milk gradually, kneading until you get an elastic and smooth dough. It shouldn't stick too much to your hands.
5. Divide the dough into 8-10 equal pieces. Take each piece, flatten it with your fingers or a rolling pin into a disc about palm-sized, without making it too thin.
6. Place 1-2 teaspoons of the meat filling in the center of each dough disc.
7. Lift the edges towards the center and pinch them together, completely covering the filling. Seal well so they don’t open while steaming.
8. Line the steamer with small pieces of parchment paper (so that each bun doesn’t stick to the bottom of the pot). Arrange the buns, leaving a little space between them, as they will rise slightly while cooking.
9. Steam the buns for 15 minutes. Do not lift the lid during cooking.
10. Serve the bapao while they are warm, with sweet chili sauce.
Why I make the recipe often
I return to bapao because they fit when I crave something hearty, but also when I want to use minced meat in a different way. They are easy to serve, don’t make a mess on the plate, and the dough comes out soft without much hassle. They are good even cold, but I like them most right after cooking.
Tips and variations
Tips
- Don’t put too much filling; otherwise, the buns won’t seal properly.
- If you don’t have a steamer, you can improvise with a metal sieve placed over a pot of boiling water, covered with a lid.
- For a good result, do not lift the lid during steaming.
Substitutions
- Pork can be replaced with beef or a pork-beef mix.
- You can also use minced chicken.
- If you don’t have soy sauce, tamari sauce can be used, but the final taste will be slightly different.
- If you want it meatless, use a mix of sautéed vegetables with the same spices.
Variations
- You can add a little grated fresh ginger to the filling for a more intense flavor.
- For extra flavor, add a few drops of sesame oil at the end over the meat.
Serving ideas
- They are usually eaten with sweet chili sauce, but they also go well with plain soy sauce.
- They can be packed for lunch or served as a warm snack at a meal with multiple dishes.
Frequently asked questions
1. If I don’t have five-spice powder, can I omit it?
Yes, but the flavor will be simpler. You can try mixing cinnamon, star anise, cloves, fennel seeds, and pepper, but it’s not mandatory.
2. Can I freeze bapao after cooking?
Yes, they can be frozen after they have cooled completely. When you want to eat them, reheat them in the steamer directly from the freezer for about 10 minutes.
3. Can I replace milk with water?
Yes, you can use water instead of milk for the dough, but the texture will be a bit simpler, not as fluffy.
4. Can I make the dough with yeast instead of baking powder?
For this recipe, it’s not necessary, but if you have experience with yeast doughs, you can try, but the preparation time will increase.
5. Why does the dough sometimes not come out fluffy?
The most common reason is insufficient kneading or incorrect measurement of liquids. If the dough seems too tough, add a little more milk.
Nutritional values
Approximately, one bun has about 200-250 kcal, with around 13 g protein, 27 g carbohydrates, and 7 g fat, depending on the type of meat used. These are just approximate figures and may vary depending on the size of the buns and ingredients.
Storage and reheating
Bapao stores well in the fridge, in a closed container, for up to 2 days. Reheat by steaming or in the microwave (with a small cup of water in the oven, if you want to prevent them from drying out). I do not recommend keeping them longer than 2 days in the fridge, but they can be kept in the freezer, as mentioned above. They are best freshly made.