Dumpling filling is the gift that keeps on giving. After you’ve made our steamed beaver dumplings recipe, use any leftover filling to make Bao. Just as easy as the dumplings- make the dough, wrap it around your filling, and steam. These freeze well too- place the cooked buns on a cookie sheet in the freezer overnight, then package them up the next day. You can steam them from frozen when you want to reheat.

Beaver Bao (steamed buns)

Use the filling from our beaver dumpling recipe to fill these bao.

Cook time: 30-45 minutes

Steamed Bun Dough Ingredients:

4 cups ap flour

½ tsp salt

1 ½ tbsp + ¼ tsp sugar

1 tsp active dry yeast

¼ cup milk

1 tbsp canola oil

1 tbsp rice wine vinegar

1 tsp baking powder

Method:

Combine flour, salt and 1.5 tbsp of sugar.

In a separate container, combine yeast, ¼ tsp sugar and 1 tbsp tepid water, stir to dissolve.

Combine dissolved yeast mixture with flour mixture in stand-up mixer bowl. Stir on low setting with dough hook. Add milk and oil, rice wine vinegar, and 1 cup tepid water.

Work until a dough ball forms, adding flour or water in small amounts as needed to form a dough that is tacky but not sticky. Allow to knead for 10 minutes.

Place the dough ball in a lightly oiled bowl and cover with damp cloth, allow to proof for 2 hours in a warm place.

After 2 hours, roll dough out of the bowl on a lightly floured surface. Punch down and sprinkle baking powder over dough, work into a ball and allow to rest for 10 minutes.

Roll the dough into a cylinder around 3 inches wide, and cut into 1 inch sections. Roll each section out into circles. Fill with stuffing, pinch seams closed, and steam for 15-20 minutes until the filling is cooked through.

*use parchment or wax paper squares under each steamed bun in the steamer to keep them from sticking.