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Home Gestoomde Dim Sum & Bao Buns

Asian Steaming Dim Sum Bao Buns Street food Sharing Cozy Advanced

Dim sum and bao buns might seem like a restaurant thing, but making them at home is much easier than you think. With a good bamboo steamer made of bamboo you'll get exactly that soft, juicy texture that makes this dish so good. Steaming is the technique generations have used to bring the best dim sum to the table: gentle, even and without losing flavor. Prepare the dumplings and bao buns at the same time in two tiers and create a whole dining moment you won't forget.

x_ckl_recipe_markerSteamed Dim Sum & Bao Buns Make the tastiest steamed dim sum and bao buns at home with a classic bamboo steamer. Juicy inside, soft outside and ready in under an hour. How to make steamed dim sum and bao buns? Starter Asian 4 people 40 min 45 min 1 hour 40 min

Make the bao bun dough: mix 300 g flour with 1 tsp instant yeast, 1 tbsp sugar, 1/2 tsp salt and 160 ml lukewarm water. Knead for 8 to 10 minutes until you have a smooth dough. Cover with a damp cloth and let rise for 45 minutes in a warm place.
Meanwhile make the filling for the dim sum: mix 250 g minced pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 finely sliced spring onions, 1 clove garlic (pressed) and a pinch of white pepper. Stir well until everything is evenly combined.
Take 20 gyoza wrappers (ready-made or homemade from 200 g flour mixed with hot water) and roll them into thin rounds about 8 cm in diameter. Place a teaspoon of filling in the centre, fold the wrapper in half and pinch the edge closed with small pleats.
Divide the risen bao bun dough into 8 equal balls. Roll each ball into an oval about 10 cm long. Brush a thin layer of sesame oil over half of the oval, fold it in half and place each bao bun on a piece of parchment paper.
Bring water to a boil in a wok or wide pan. Place the bao buns in the top tier of the steamer and the dim sum dumplings in the lower tier. Make sure the pieces don't touch so steam can circulate properly around them.
Set the steamer over the pan once the water is boiling. Steam the bao buns and dumplings for 12 to 15 minutes over medium–high heat with the lid on the basket. Check halfway through to make sure there's still enough water in the pan.
Make the dipping sauce: mix 3 tbsp soy sauce with 1 tbsp rice vinegar, 1 tsp sesame oil, a small piece of grated ginger and optionally a splash of chili oil for some heat.
Remove the steamer from the heat and serve the dim sum and bao buns straight from the basket at the table. Serve the dipping sauce alongside and garnish with finely sliced spring onion and sesame seeds. This is how you eat dim sum: together, fresh and simply delicious.

Asian Steaming Dim Sum Bao Buns Street food Sharing Cozy Advanced 300 g flour (for bao buns) 1 tsp instant yeast 1 tbsp sugar 1/2 tsp salt 160 ml lukewarm water 20 gyoza wrappers (ready-made or homemade) 250 g minced pork 3 tbsp soy sauce (plus extra for dipping sauce) 2 tbsp sesame oil (plus extra for brushing) 1 tsp freshly grated ginger (plus extra for the dipping sauce) 2 spring onions, finely sliced (plus extra for garnish) 1 clove garlic, pressed Pinch of white pepper 1 tbsp rice vinegar Chili oil to taste Sesame seeds for garnish Parchment paper Bamboo steamer (2-tier) Wok or wide pan Mixing bowl Rolling pin Small bowls for dipping sauce Grater Garlic press Steamer Basket steamer-basket Steamer steamer Doughrollers rolling-pin Dipping dishes dipping-bowls Cookinglife Steamer / Dim Sum Basket - Bamboo - 3-Piece - ø 20 cm Cookinglife Stoommand Cosy & Trendy Steamer basket stainless steel ø 23 cm Cosy & Trendy ["Stoommand"] Cosy & Trendy Small Bowls Astera Pearl Beige - ø 7.5 cm - 4 pieces Cosy & Trendy Schaal Emile Henry Bread Baker Round - Ceramic - Grand Cru - ø 29.5 cm / 5.2 liter Emile Henry Broodbakvorm Crispy tempura shrimp with sweet-and-sour dipping sauce foodies-krokante-tempura-garnalen-met-zoetzure-dipsaus Crispy air fryer gyoza with soy dip foodies-krokante-airfryer-gyoza-met-sojadip Japanese rice with teriyaki salmon and pickled cucumber foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Nachoschotel uit de oven foodies-nachoschotel-uit-de-oven

Recipe

Steamed Dim Sum & Bao Buns

Make the tastiest steamed dim sum and bao buns at home with a classic bamboo steamer. Juicy inside, soft outside and ready in under an hour.

Course	Starter
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	40 min
Stiffen up min.	45 min
Total	1 hour 40 min

Equipment

Bamboo steamer (2-tier)
Wok or wide pan
Mixing bowl
Rolling pin
Small bowls for dipping sauce
Grater
Garlic press

Ingredients

300 g flour (for bao buns)
1 tsp instant yeast
1 tbsp sugar
1/2 tsp salt
160 ml lukewarm water
20 gyoza wrappers (ready-made or homemade)
250 g minced pork
3 tbsp soy sauce (plus extra for dipping sauce)
2 tbsp sesame oil (plus extra for brushing)
1 tsp freshly grated ginger (plus extra for the dipping sauce)
2 spring onions, finely sliced (plus extra for garnish)
1 clove garlic, pressed
Pinch of white pepper
1 tbsp rice vinegar
Chili oil to taste
Sesame seeds for garnish
Parchment paper

How to make steamed dim sum and bao buns?

Make the bao bun dough: mix 300 g flour with 1 tsp instant yeast, 1 tbsp sugar, 1/2 tsp salt and 160 ml lukewarm water. Knead for 8 to 10 minutes until you have a smooth dough. Cover with a damp cloth and let rise for 45 minutes in a warm place.
Meanwhile make the filling for the dim sum: mix 250 g minced pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 finely sliced spring onions, 1 clove garlic (pressed) and a pinch of white pepper. Stir well until everything is evenly combined.
Take 20 gyoza wrappers (ready-made or homemade from 200 g flour mixed with hot water) and roll them into thin rounds about 8 cm in diameter. Place a teaspoon of filling in the centre, fold the wrapper in half and pinch the edge closed with small pleats.
Divide the risen bao bun dough into 8 equal balls. Roll each ball into an oval about 10 cm long. Brush a thin layer of sesame oil over half of the oval, fold it in half and place each bao bun on a piece of parchment paper.
Bring water to a boil in a wok or wide pan. Place the bao buns in the top tier of the steamer and the dim sum dumplings in the lower tier. Make sure the pieces don't touch so steam can circulate properly around them.
Set the steamer over the pan once the water is boiling. Steam the bao buns and dumplings for 12 to 15 minutes over medium–high heat with the lid on the basket. Check halfway through to make sure there's still enough water in the pan.
Make the dipping sauce: mix 3 tbsp soy sauce with 1 tbsp rice vinegar, 1 tsp sesame oil, a small piece of grated ginger and optionally a splash of chili oil for some heat.
Remove the steamer from the heat and serve the dim sum and bao buns straight from the basket at the table. Serve the dipping sauce alongside and garnish with finely sliced spring onion and sesame seeds. This is how you eat dim sum: together, fresh and simply delicious.

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The beauty of dim sum is that you can adapt it to what you like. Swap the pork for shrimp, tofu or a mix of mushrooms for a vegetarian version. The technique stays exactly the same and the results are just as impressive. Steaming is also simply the most honest way of cooking: what you put in is what you taste.

A two-tier bamboo steamer is a smart investment if you cook Asian food often. You can prepare multiple dishes at once, it absorbs excess moisture and it gives your table an attractive, authentic look. Just put the steamer on the table and let everyone serve themselves. This turns a meal into a real moment.