Sourdough Bao Buns (Gua Bao)
Soft and fluffy bao buns using sourdough starter. These steamed buns make the perfect vessel for sticky pulled meats or jackfruit!
A lovely reader of mine put me on to the idea of sourdough gua bao and I’m so happy about it! While I have been perfecting this recipe, we’ve been eating them a lot. My favourite filling is sticky pulled jackfruit with five-spice, ginger, garlic, honey and soy sauce.
Gua Bao
Gua Bao are fluffy steamed buns originating from China. They are traditionally filled with pork. In NZ I mostly see them sold as bao buns, but as the word ‘bao’ literally means bun, so we are essentially saying ‘bun buns.’
No matter what you call them, these steamed little breads are so delicious!
They are often made with two rising agents: yeast and baking powder. In this recipe the commercial yeast is replaced with sourdough starter, but I am still keeping the baking powder in there.
I’ve tried it with and without, and I prefer the added rise of the baking powder boost.
Sourdough Gua Bao
These buns are made over two days. On Day 1 the starter is fed, the dough is mixed and fermented overnight in the fridge. On Day 2, the buns are cut, folded, risen and steamed.
Bao Flour
The flour traditionally used in these buns is low protein bleached white flour that yields brilliantly white, light and fluffy buns.
I’m not using bleached flour in this recipe, though. I’m using an unbleached white all-purpose flour, one with a semi-low protein content of around 10%, to give a light and fluffy bun. If you’re using stronger flour, with a protein level of 11% and above, it will still work well, but you’ll end up with a slightly chewier bun.
The Bao Dough + Sourdough Starter
The dough consists mainly of white flour and also corn starch. The starch helps to soften the flour even more. Then there is a little sugar, salt, baking powder oil, water and of course sourdough starter.
Learn how to make a sourdough starter.
I feed my sourdough starter in the morning. 100g is needed for the dough.
Mixing 50g starter, 50g flour and 50g water (a ratio of 1:1:1), gives a total of 150g starter. This is enough for the dough, and then whatever is left over can be fed for the next time. A starter fed at this ratio should be ready to use within 4 hours.
Once the starter has risen, mix all the dough ingredients in a large bowl and use a fork to combine it into a shaggy dough.
This recipe makes a very thick dough, that needs a bit of hand kneading on the bench to create a soft and smooth ball.
Fermenting the dough
Let the dough rise in a warm spot until it has bulked out by around 50%. You can create a warm and humid spot by placing the dough in a turned-off oven next to a mug of boiled water. This can take around 4 hours in a warm space.
The Next Day – Shaping the Dough
The following day the bao dough is ready to be cut and shaped. These steps can be done in the morning if you want to make the Gua Bao in advance, or in the afternoon. Just ensure you leave about 4 hours of time, so they have time to rise.
Roll the dough out into a large circle, about 5mm thick, and use a circle cutter (I use a drinking glass), to cut out dough circles.
Take a cut-out circle and roll it a bit so you create an oval that’s around 3-4mm thick.
Fold the oval in half, with a small piece of parchment paper in the middle. This stops them from sticking together.
Place them on parchment paper. Continue with the remaining dough circles.
Once you’ve cut all the circles you can, gather the remaining dough into a ball and leave it to sit and rest for 10 minutes before rolling it out again.
Proofing the Bao
Now the buns need proof again until puffy.
Steaming the Sourdough Bao
You’ll need a steamer to cook the buns. I use a bamboo steamer that’s placed over a saucepan of boiling water.
Cut around the buns on the parchment paper so that each bun is on a separate piece. This makes them much easier to lift in and out of the steamer.
Fill a large saucepan or pot with 3-4 cm of water and bring it to a boil.
Place the buns in the steamer 2-4 buns at a time (depending on the size of the steamer.) Add the lid to the steamer, then place it over top of the boiling water. Leave the buns to steam for around 10 minutes.
Take the steamer off the saucepan, then remove the lid and lift out the cooked buns. Repeat these steps with the remaining buns.
Serving and Storing Bao
The bao is best served warm. If making these ahead of time, they can be reheated by being placed back in a steamer for 2-3 minutes until warmed through.
Pry them open along their fold, and then stuff them with your favorite fillings.
They can also be frozen for future use.
Sourdough Bao Buns (Gua Bao)
Soft and fluffy bao buns using sourdough starter. These steamed buns make the perfect vessel for sticky pulled meats or jackfruit!
Ingredients
Sourdough Starter
- 50g starter
- 50g all-purpose flour
- 50g water
Bao Dough
- 300 g all-purpose flour
- 100 g sourdough starter
- 30 g cornstarch
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 30 ml olive oil
- 140 ml warm water
Instructions
- In the morning, feed your sourdough starter. Mixing 50g starter, 50g flour, and 50g water (a ratio of 1:1:1), gives a total of 150g starter. This is enough for the dough, and whatever is left over can be fed for the next time. A starter fed at this ratio should be ready to use within 4 hours.
- Once the starter has risen, mix all the dough ingredients in a large bowl and use a fork to combine it into a shaggy dough. Once you can't mix with the fork, switch to using your hands.
- Combine it all together into a thick and stiff dough. If it's too thick to mix, wet your hands to add a little more water to the mixture. The dough will be very thick. Knead the dough on the bench until it is soft and smooth. Form a dough ball and place it into a bowl.
- Let the dough rise in a warm spot until it has bulked out by around 50%. You can create a warm and humid spot by placing the dough in a turned-off oven next to a mug of boiled water. This can take around 4 hours in a warm space.
- After this rise, cover the bowl tightly with plastic wrap and place it in the fridge overnight.
The Following Day
- Pull the dough from the bowl and place it on a clean bench. Roll the dough out into a large circle, about 5mm thick, and use a circle cutter (I use a drinking glass) to cut out dough circles. (If necessary, use a little flour to dust the bench lightly.)
- Once you’ve cut all the circles you can, gather the remaining dough into a ball and leave it to sit and rest for 10 minutes before rolling it out again.
- Roll a cut-out circle to create an oval around 3-4mm thick. Fold it in half. I place a small slip of parchment paper in between the fold so it doesn't stick together. Place the shaped bun on a tray lined with parchment paper. Continue with the remaining dough circles.
- Let the buns rise again until puffy. I place the tray in a turned-off oven alongside a shallow tray of boiled water to keep it humid.
- Once risen, cut around the risen buns on the baking paper so each bun is on a separate piece. This makes them much easier to lift in and out of the steamer.
- Fill a large saucepan or pot with 3-4 cm of water and bring it to a boil. Place the buns in the steamer 2-4 buns at a time (depending on the size of the steamer.) Add the lid to the steamer, then place it over the boiling water. Leave the buns to steam for around 10 minutes.
- Take the steamer off the saucepan, remove the lid, and lift the cooked buns. Repeat these steps with the remaining buns.
- If making these ahead, they can be reheated by being placed back in a steamer for 2-3 minutes until warmed. Pry them open along their fold, then stuff them with your favorite fillings. They can also be frozen for future use.
Notes
The flour traditionally used in these buns is low protein bleached white flour that yields brilliantly white, light, and fluffy buns, however, I use unbleached flour.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 159Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 236mgCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 4g
