sweet potato buns

Soft and fluffy bao filled with shredded sweet potato, mushrooms, lemongrass, shallots, and chili. Moist on the inside and packed with flavor!

Sweet Potato Steamed Buns (Bao)

bao flour

water

tbsp sugar

tsp oil

dry yeast

tsp salt

tbsp oil

shallot (minced)

lemongrass

garlic

green onions

red chili ((optional, only if you like it spicy))

dry shiitakes (soaked in hot water for 10 minutes)

potato

soy sauce

cornstarch

tsp sugar

black pepper (or more to taste)

Add the bao flour, water, sugar, oil, dry yeast, and salt to a mixing bowl. Knead until it forms a smooth dough, about 5 minutes. Cover with a clean wet cloth and let it proof in a warm place for about 1 and 1/2 hours or until it has almost doubled in size. In the meantime, prepare the filling.

Dough

Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, lemongrass, garlic, green onions, and chili if using. Sauté for about 2 minutes.

Drain and finely cut the shiitakes and black mushrooms and add to the skillet. Sauté for another 2 minutes.

Add the shredded sweet potato and 2 tablespoons of water. Cook for 7-10 minutes or until the sweet potato is tender.

In a small bowl, combine the soy sauce, water, cornstarch, sugar, and black pepper. Add to the skillet and stir to coat. Cook for 1 more minute. Remove from heat and let cool for about 15 minutes. Scoop out about 3 tbsp of the sweet potato filling and squeeze it into a ball using your hands (you can also use a cookie scoop to make it easier). Transfer to a plate and repeat with the remaining filling.

Punch the dough down and divide it into 8 balls (6 if you want larger buns). Cover with plastic film to prevent them from drying. Take one ball and flatten it into a circle of about 4-inch diameter. Place the sweet potato filling in the middle of the dough and wrap the dough around it. Check out this video to get an idea of how to wrap it. Repeat with the remaining dough and filling.

Bring a pot of water to a boil and place your bamboo steamer over it. Depending on the size of your steamer, place 3-4 buns inside, leaving about 2 inches between each (they will rise). Steam for 17-20 minutes. Remove from heat and repeat with the remaining buns.

Enjoy warm or at room temperature! These buns will keep for up to 3 days in the refrigerator. Reheat in the steamer for 7-10 minutes.

Filling

This is a wonderful lunch! Very soft, fluffy and delicious. Like one of your fans said, the parchment paper does help for the buns not to stick when you are steaming, especially if you are using a steamer that is not bamboo.

Thanks for getting back to me so fast. I will wait until I get dry yeast to make this dish. I don't want to risk messing it up. My other question is could I use a digital glass steamer instead of a bamboo steamer? I also have a multipurpose rice cooker that I use for steaming vegetables sometimes. Would that be something I could use as well? I do not have a bamboo steamer. Thanks again,

This recipe looks wonderful. My question is can I use Quick Rise Instant Yeast instead of regular dry yeast with this recipe? If so, how much of it do I use? Thanks

Great recipe. I used regular flour and I don't know if that's the reason but the Dough was too sticky/wet. so I had to add more. Also, I used a bit more shrooms and shallot just because of personal preferences.  The color was indeed a bit off, but it still turned out amazing! Will definitely make it again :)

Thank you so much for sharing all these amazing recipes. 
Just wanted to ask which replacements you would suggest for the bao flower and the wood ear mushrooms as I can’t seem to find them anywhere around here.
Thank you again

OK, the bao flour arrived, and the day came to try making the bao.   

Since I don't normally work with wheat flour (i.e. don't do much baking), I wasn't too sure where it would all end up.

The instructions on the package were slightly different than in the recipe above, so I tried to go halfway between both.

Although the rounds I made for each bao were pretty mushy, I managed to get them filled and popped them right into the steamer.   Following what I have seen at local dim sum houses, and also recommended on the flour package, I put each bao onto a small piece of parchment paper, to keep them from sticking to the steamer.

Long story short - they turned out perfectly - I couldn't believe it!  LOL   Will also mention that I only have two left of the eight made, after the first day.   Some for friends, a lot for me, and two more to go!   Plus, I had bought several packs of the flour, so am already envisioning the next time.

Thank you!

OMG, these are so much fun to make and absolutely delicious!  Thank you for the great recipe, Thomas!  I can't wait to try other fillings.

https://www.youtube.com/watch?v=WQiGJDECT4s&ab_channel=FullOfPlants

Soft and fluffy bao buns filled with shredded sweet potato, mushrooms, lemongrass, shallots, and chili. Moist on the inside and packed with flavor!

FULL RECIPE: https://fullofplants.com/sweet-potato-steamed-bao-buns/

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Sweet Potato Steamed Buns (Bao)

Top 1 sweet potato buns recipes from across the web

The most viewed sweet potato buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Potato Steamed Buns (Bao)

The most viewed sweet potato buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine