These Tai Bao (Steamed Big Buns) are a meal unto itself. They are perfect for a meal-on-the-go with all the goodies wrapped up in one big bun.
Chinese steamed buns whether they are Char Siu Bao or Sang Yoke Bao are the size of your palm. These Tai Bao (Steamed Big Buns) are the size of a small plate, usually around 5 to 6 inches in diameter. They are meant to be eaten as a meal with all the main and side dishes i.e. the filling, wrapped up in a neat bun.
The Filling For Tai Bao (Steamed Big Buns)
The filling in a Tai Bao usually consists of a variety of meats, pickled vegetables, and hard boiled egg. They are not mixed together into one but arranged side by side inside the bao. You can split open the bao and eat the filling with a pair of chopsticks together with bits of the steamed bun.
There is no hard and fast rule regarding the filling and it can vary depending on who makes it. In this version, the filling consists of dark soy sauce chicken, hard boiled egg, Chinese mushroom, and ground pork with preserved mustard stems. As you can see, this one bao is a meal in itself.
The Dough
I made the dough the same way I did for these Char Siu Bao and Sang Yoke Bao. I prepared a smaller batch of the dough because I was only making 4 big buns.
First, proof the yeast before mixing it with the flour and powdered sugar. Then, add the vegetable oil, knead, and let it rest for a while. At this point, the dough is still a little shaggy.
Next, I knead the dough until it is smooth and allowed it to rise until doubled in size.
Preparing The Filling
While the dough is rising, prepare the filling. Everything, except the egg, is raw and uncooked. The ingredients for the dark soy sauce chicken and ground pork with preserved mustard stems are simply mixed together.
Preparing The Dough Wrapper
Once the dough has doubled in size, it is time to add the baking powder.
Knead the dough one more time, and then divide it into 4 equal portions and shape them into balls to make 4 big buns.
Wrapping The Baos
Finally it is time to wrap the baos. Flatten a ball of dough into a disk and roll out the edges with a small rolling pin. Since these are rather big baos, it is hard to hold it in the palm of your hand. Instead, place the rolled out dough onto a shallow bowl.
Arrange the different kinds of filling in the middle of the dough wrapper. Gather and pleat the edges with your thumb and index finger. Then, twist and pinch to seal. Carefully transfer the formed bao onto a piece of prepared parchment paper and into a steaming rack.
Steaming The Tai Bao (Steamed Big Buns)
Place steaming rack over a pot of cold water on the stove. Cover with lid and turn on the stove over medium high heat. This will take about 25 to 30 minutes, depending on the size of the baos, to fully cook everything inside the baos.
After which, you will be rewarded with these big and fluffy Tai Bao (Steamed Big Buns).
Similar Products Used in Making These Tai Bao (Steamed Big Buns)
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Mason Cash Chip Resistant Earthenware Mixing Bowl
2 Piece Stainless Steel Stack and Steam Pot Set
18/8 Stainless Steel 11 inch Steamer Pot with Lid, 2-tier
Tai Bao (Big Steamed Buns)
Equipment
- 1 small shallow bowl (about 6 inches in diameter)
- 4 pieces 5-in x 5-in parchment paper
Ingredients
Dough
- 1 cup lukewarm water (about 110°F/43°C) (240ml)
- 1 tsp sugar
- 2 tsp dry yeast granules
- 2½ cups bao flour / all-purpose flour (375g)
- 1½ tbsp powdered / icing sugar
- 2 tbsp vegetable oil
- 1½ tsp baking powder
Chicken Filling
- 12 oz boneless skinless chicken thighs (cut into bite size pieces) (340g)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- ½ tsp salt
- ¼ tsp ground pepper (or to taste)
- 1 tsp dark soy sauce (or to taste)
- 1 tsp sesame oil
Pork Filling
- 8 oz ground pork (225g)
- 1 packet preserved mustard stems (cha choy) (2.5oz/70g)
- ¼ tsp salt (or to taste)
- ¼ tsp ground pepper (or to taste)
- 1 tsp sesame oil
- 4 Chinese mushrooms (soaked, stems removed, and caps quartered)
- 2 hard boiled eggs (halved)
Instructions
Dough
- Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
- Place bao flour/all-purpose flour in a large bowl. Add powdered/icing sugar and stir to combine. Make a well in the center of the bao flour.
- Pour proofed yeast mixture into the well of the bao flour. Stir and mix with a spatula. Also, give it a quick knead to bring the dough together.
- Add vegetable oil and continue mixing to form a dough ball. Cover bowl with plastic wrap and allow it to rest for 5 minutes.
- After 5 minutes, continue to knead the dough until it is smooth, about 3 minutes.
- Cover the bowl with plastic wrap and allow dough to rise in a warm place for about 1¼ hours or until double in size.
Chicken Filling
- Combine bite sized chicken thighs, minced garlic, grated ginger, salt, ground pepper, dark soy sauce, and sesame oil in a medium sized bowl. Mix well and divide into 4 portions. Set aside.
Pork Filling
- Place ground pork in a medium sized bowl. Remove preserved mustard stems from package and give it a rough chop. Transfer to bowl with the ground pork. Add salt, ground pepper, and sesame oil. Mix well and divide into 4 portions. Set aside.
Preparing Dough Wrappers
- When dough has more or less doubled in size, remove the plastic and gently gather and flip the dough.
- Sprinkle baking powder all over the dough. Knead until all baking powder is incorporated.
- Remove dough from bowl and continue to knead on a lightly floured surface for 4 to 5 minutes.
- Shape dough into a longish shape and cut into 4 equal pieces. Shape each piece of dough into a ball. Place the pieces of dough into the bowl and cover the bowl with plastic to prevent them from drying.
Wrapping The Baos
- Take a ball of dough from the bowl and flatten it into a disk. Using a small rolling pin, roll out the edges to form a wrapper of about 8 inches in diameter with a slightly thicker center and tapered edges. Place the dough wrapper on the small shallow bowl.
- Arrange a portion of chicken filling, pork filling, half an egg, and 4 quarter pieces of Chinese mushroom in the middle of wrapper. Gather and pleat the edges with your thumb and index finger. Then, twist and pinch to seal. Carefully transfer the formed bao onto a piece of prepared parchment paper and into a steaming rack. Repeat with remaining dough. Do not crowd the rack with too many baos as they will expand during steaming.
Steaming The Baos
- Place steaming rack over a pot of cold water on the stove. Cover with lid and turn on the stove over medium high heat.
- When water comes to a rapid boil, allow the baos to steam for 25 to 30 minutes depending on the size of the baos.
- Turn off the stove. Wait for 5 minutes before opening the lid and removing the steamed baos.
Notes
Nutrition
I like to eat my Tai Bao with a spoonful of chili crisp to go with the filling. 🙂
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