Comments on: How to Make Steamed Bao Buns (Gua Bao Buns)

By: Beth

Beth — Mon, 09 Jan 2023 04:10:04 +0000

We roasted our first duck today and I decided on a whim to make these buns as an accompaniment. So easy and delightful! Would definitely make again, look forward to playing with more filling options!

By: Maggie Zhu

Maggie Zhu — Thu, 14 Jul 2022 21:30:40 +0000

In reply to Skim. I've never tried it with coconut milk but I think it should be OK!

By: Skim

Skim — Wed, 13 Jul 2022 16:58:40 +0000

Hi, I can’t wait to try this, but do you think I can make this dairy free by using canned coconut milk instead?

By: Cat

Cat — Tue, 22 Feb 2022 09:09:40 +0000

I was feeling adventurous one day and decided to try these… well, they turned out amazing! They’re a labour of love, but well worth it. (I use oat milk and they’re perfect)

By: Tina Dong Pavao

Tina Dong Pavao — Sun, 06 Feb 2022 16:14:46 +0000

In reply to Maggie Zhu. Hi Maggie! I actually have both kinds of yeast and used the instant both times. I love how soft and fluffy they were not only initially but warmed up (resteamed) the next day. Love your recipes!

By: Maggie Zhu

Maggie Zhu — Sun, 06 Feb 2022 15:22:45 +0000

In reply to Tina Dong Pavao. Thanks for leaving a positive review! I think the reason your first attempt didn't work was because you used active dry yeast, which requires activating. I slightly prefer using instant yeast for steamed goods because the result is more consistent, but I'm happy to hear that active dry yeast worked out as well :)

By: Tina Dong Pavao

Tina Dong Pavao — Sun, 06 Feb 2022 05:50:40 +0000

Thanks for this recipe, Maggie! I had to make it twice as my first attempt did not rise, despite following the instructions exactly and having fresh yeast and baking powder. Maybe it was the temp of my kitchen. After waiting for many hours and no rise, I decided to start over. The only thing I did differently was to warm the milk slightly and dissolved the yeast and sugar in it. Other than that, I followed your directions and they came out great! Will definitely make them again.

By: Charlenesw

Charlenesw — Mon, 24 Jan 2022 03:17:40 +0000

This turned out very tasty. I substituted pork belly with Korean style galbi and a mung bean radish salad for crunch. I am curious about one thing. Is there a reason you suggest that the milk be cold or at room temperature? The instant yeast generally does better with a little heat. I ended up putting my dough in a warm oven with a light on to get it to rise. So in the end, it was fine. Thank you!

By: Jen

Jen — Sun, 09 Jan 2022 00:10:57 +0000

Made it today for the first time and it turned out so good! So yummy with peking duck!! I doubled the recipe to make 20 and doubled all of the ingredients. Thanks for the recipe 🙂

By: Maggie Zhu

Maggie Zhu — Sun, 28 Nov 2021 17:37:45 +0000

In reply to Annie.

This is the Gua Bao filling: https://omnivorescookbook.com/gua-bao/
That being said, you can totally use a very different filling as well such as https://omnivorescookbook.com/thai-basil-chicken/ and http://omnivorescookbook.com/char-siu