Discover the magic of Gua Bao, a delicious Chinese steamed bun that has won over palates around the world. Originating from Taiwan, this soft and fluffy bun is a staple in Asian cuisine, known for its versatility and its ability to accommodate a wide variety of fillings.
In our version, we fill it with exquisite five-spice duck, caramelized onion and arugula, but the possibilities are endless. From vegetarian options to more creative combinations, Gua Bao lets you experiment with a wide range of ingredients to create unique and delicious bites.
And thanks to the speed and ease with which it is steamed in a pressure cooker, you can enjoy this Asian delicacy in a matter of minutes. Get ready to explore new flavors and textures with our Gua Bao recipe!
More filling ideas for steamed Gua-Bao buns
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Barbecue chicken: Shredded barbecue chicken with a sweet, smoky sauce is a classic and delicious option for stuffing your Gua Bao.
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Pulled pork: Slowly cooked and shredded pork, seasoned with spices and aromatic herbs, is a comforting and flavorful choice.
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Marinated tofu: Tofu marinated in a mixture of soy sauce, ginger and garlic, then browned to perfection, provides a satisfying and tasty vegetarian option.
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Stir-fried vegetables: A mix of fresh vegetables such as bell peppers, onions, mushrooms and spinach, stir-fried with a little sesame oil and soy sauce, offers a light and healthy option.
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Prawns on the grill: Prawns on the grill, marinated in a blend of lemon, garlic, and fresh herbs, add a touch of luxury and flavor to your Gua Bao.
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Char Siu pork: A classic and delicious option, pork marinated in Char Siu sauce offers a sweet, caramelized flavor that perfectly complements the softness of the bao bun.
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Beef with peanut sauce: The combination of tender beef and a creamy, slightly spicy peanut sauce creates a contrast of flavors and textures that will make your Gua Bao irresistible.
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Sautéed shiitake mushrooms: For a vegetarian option, shiitake mushrooms sautéed with a touch of garlic and soy sauce offer a deep, satisfying umami flavor.
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Ginger-lime marinated tofu: Tofu marinated in a mixture of fresh ginger, lime and soy sauce is a refreshing, flavorful option for those who prefer a vegetarian or vegan alternative.
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Teriyaki chicken with vegetables: Chicken marinated in teriyaki sauce along with a mix of crunchy vegetables like carrots, bell peppers and bamboo shoots provides a perfect balance of sweetness and saltiness in every bite.
Ingredients
For the Bao buns:
- 330 g Flour
- 3 g Salt
- 130 ml Milk
- 5 g Dry baker's yeast
- 30 g Sugar
- 80 ml Water
- Sunflower oil
For the caramelized onion:
- 1 Kg Onion
- 50 g Sugar
- 100 ml White wine
- Salt
- Sunflower oil
For the five-spice duck:
- 2 Duck legs confit
- 1 Teaspoon Chinese five-spice
- 3 Chinese scallions
Preparation
Preparation of the Bao buns
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In a large bowl, mix the yeast, one tablespoon of flour and the sugar, pour in the milk and mix; let rest covered until it becomes frothy and begins to expand.
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Meanwhile, in another large bowl create a well in the center of the flour, add the salt, the water and the remaining milk. Incorporate the ingredients until you obtain a homogeneous mixture. Let rest until the mixture from the first step reaches its fullness.
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Then, combine the dough from the first step with that of the second. Work the dough until it is smooth to the touch and has a uniform consistency (about 8-10 minutes by hand or 5 minutes in a mixer).
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Form a compact ball with the dough and let it rest covered with a clean, dry cloth until it doubles in size.
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Sprinkle a little flour over the work surface and flatten the dough with a rolling pin until you obtain a sheet about 1cm thick.
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Cut circles about 8 cm in diameter, gently brush the top side with sunflower oil and fold them in half forming a crescent-shaped bun. If there is leftover dough, knead it again and form more buns.
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Place a parchment paper on the bottom of the steam basket.
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Place the buns well spaced in the basket. Let rest at room temperature covered with a cloth until they double in size. Reserve the remaining buns on parchment and cover them with a cloth.
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Pour 1/2 liter of water into the PERFECT WMF pot, place the separator tripod and put the loaded basket on top.
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Cover and close the pot. Set the heat to medium-high until the pressure indicator shows its first mark (on the PERFECT PREMIUM or PRO models, set the handle selector to position 1).
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When the pressure indicator shows its first mark, turn off the heat and let the pressure indicator of the WMF pot drop on its own for 5 minutes, until the cooking rings are not visible, then open the pot immediately and remove the baos.
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Repeat from step 7 until all the buns are done.
Preparation of the caramelized onion
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In a covered pan over medium heat, add the onion, a little oil and a pinch of salt. Stir occasionally until the onion begins to brown.
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Add the wine and sauté until it evaporates completely and the liquid is reduced.
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Add the sugar and a glass of water to the pan. Cover with the lid and continue cooking over medium heat, stirring occasionally.
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Let cook for one hour with the lid on, making sure there is enough liquid at the bottom of the pan. If necessary, add a little more water. At the end of the cooking time, uncover the pan so the liquid evaporates and the bottom becomes dry.
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Once ready, remove the pan from the heat and set aside the contents for later use.
Preparation of the five-spice duck:
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With the help of a knife, slice the scallions into thin rings on a cutting board.
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Remove the meat from the duck legs and chop it with a knife.
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Mix the chopped meat with the scallion, the spices and set the mixture aside.
Assembly of the filled Gua-bao:
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Warm the duck and the onion gently.
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Open the bun and fill it with the ingredients to your liking. Ready!
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Optionally, you can add Tonkatsu sauce.
Comments
Claudia&Julia said:
Hola Paloma,
Muchas gracias por tu comentario :)
Puedes congelar los panes sin problema, envueltos con papel film o bien dentro de una bolsa de congelación. Para descongelarlos, llévalos a la nevera y los tendrás listos para usar en poco tiempo.
¡Un saludo!
Paloma said:
Hola!!, gracias por compartir tan fantásticas recetas. Quería saber si los panes bao congelan bien una vez cocinados?
Gracias