Discover the magic of Gua Bao, a delicious Chinese steamed bread that has conquered palates around the world. Originating from Taiwan, this soft, fluffy bread is a staple in Asian cuisine, known for its versatility and ability to adapt to 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 allows you to 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 slow 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 Gua-Bao steamed bread

  1. Barbecue Chicken : Shredded barbecue chicken with a sweet and smoky sauce is a classic and delicious option for filling your Gua Bao.

  2. Shredded Pork : Slow-cooked, shredded pork, seasoned with spices and herbs, is a comforting, flavorful choice.

  3. Marinated Tofu : Tofu marinated in a mixture of soy sauce, ginger and garlic, then browned to perfection, provides a satisfying and flavorful vegetarian option.

  4. Stir-Fried Vegetables : A mix of fresh vegetables such as peppers, onions, mushrooms and spinach, sautéed with a little sesame oil and soy sauce, offers a light and healthy option.

  5. Grilled Prawns : Grilled prawns, marinated in a mixture of lemon, garlic and fresh herbs, add a touch of luxury and flavor to your Gua Bao.

  6. 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 bread.

  7. Beef with peanut sauce: The combination of tender beef and a creamy and slightly spicy peanut sauce creates a contrast of flavors and textures that will make your Gua Bao irresistible.

  8. Sautéed Shiitake Mushrooms: For a vegetarian option, sautéed shiitake mushrooms with a touch of garlic and soy sauce offer a deep, satisfying umami flavor.

  9. Marinated Tofu with Ginger and Lime: Tofu marinated in a mixture of fresh ginger, lime and soy sauce is a refreshing and flavor-packed option for those who prefer a vegetarian or vegan alternative.

  10. Teriyaki Chicken with Vegetables: Chicken marinated in teriyaki sauce along with a mix of crunchy vegetables such as carrots, peppers and bamboo shoots, provides a perfect balance of sweetness and saltiness in every bite.



For the Bao bread:

  • 330 g flour
  • 3g Salt
  • 130ml Milk
  • 5 g Dry baker's yeast
  • 30 g Sugar
  • 80ml Water
  • Sunflower oil

For the caramelized onion:

  • 1 Kg Onion
  • 50g Sugar
  • 100 ml White wine
  • Salt
  • Sunflower oil

For the 5-spice duck:

  • 2 duck legs in confit
  • 1 teaspoon of Chinese 5 spices
  • 3 Chinese chives



Preparation of Bao bread

  1. In a large bowl, mix the yeast, a tablespoon of flour and sugar, pour the milk and mix; Let it sit, covered, until it becomes foamy and begins to expand.

  2. Meanwhile, in another large bowl, create a well in the center of the flour, add the salt, water and the rest of the milk. Add the ingredients until you obtain a homogeneous mixture. Let it rest until the mixture from the first step reaches its fullness.

  3. Then, join the dough from the first step with that of the second. Knead the dough until it is soft to the touch and has a uniform consistency (about 8-10 minutes by hand or 5 minutes in a mixer).

  4. Form a compact ball with the dough and let it rest, covered with a clean, dry cloth, until it doubles in size.

  5. Sprinkle a little flour on the work surface and flatten the dough with the rolling pin until you obtain a dough approximately 1cm thick.

  6. Cut circles about 8 cm in diameter, spread them gently with sunflower oil on the upper side and fold them in half forming a crescent-shaped bun. If there is extra dough, knead it again and form more balls.

  7. Place a piece of baking paper on the bottom of the steam basket.

  8. Put the buns well separated in the basket. Let them rest at room temperature covered with a cloth until they double in size. Reserve the remaining buns on baking paper and cover them with a cloth.

  9. Pour 1/2 liter of water into the PERFECT WMF pot, place the separating tripod and the loaded basket on it.

  10. Cover and close the pot. Turn the heat to medium-high until the pressure indicator shows its first ring (in the PERFECT PREMIUM or PRO models, place the handle selector in position 1).

  11. When the pressure indicator shows its first ring, turn off the heat and let the pressure indicator of the WMF cooker lower itself for 5 minutes, until the cooking rings are visible, then open the cooker immediately and remove the baths. .

  12. Repeat from point 7 until you finish all the buns.

Preparation of caramelized onion

  1. In a pan with a lid over medium heat, add the onion, a little oil and a pinch of salt. Stir occasionally until the onion begins to brown.

  2. Add the wine and sauté until it has completely evaporated and the liquid is reduced.

  3. Add the sugar and a glass of water to the pan. Cover with the lid and continue cooking over medium heat, stirring occasionally.

  4. Let it cook for an hour with the lid on, making sure there is enough liquid in the bottom of the pan. If necessary, add a little more water. At the end of the cooking time, uncover the pan so that the liquid evaporates and the bottom remains dry.

  5. Once ready, remove the pan from the heat and reserve the contents for later use.

Preparation of duck with 5 spices:

  1. Using a knife, cut the chives into thin rings on a board.

  2. Remove the meat from the duck legs and chop it with a knife.

  3. Mix the minced meat with the chives and spices and reserve the mixture.

Assembling the filled Gua-bao:

  1. Gently heat the duck and onion.

  2. Open the bun and fill it with the ingredients to your liking. Ready!

  3. Optionally, you can add Tonkatsu sauce.



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?

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