When my mom’s friend would bring us some bapao, steamed Indonesian buns, I was in heaven… There were typically enough to last for several days, and I would get to eat them when I’d come home from school for lunch! The bread is fluffy, the meat is sweet, and it’s absolutely delicious.
Many people are scared when they see these types of recipes because they think it’s difficult to make. But, that is not true! These steamed buns are large, so you don’t need to have grown up making dumplings to make ones that you can serve to your friends. And, to be honest, even if they don’t look the best… they will still taste great! Give them a try!
Learn to make these delicious steamed buns. This Indonesian Bapao recipe creates the most delicious buns filled with sweet beef. The bread is fluffy, the filling is meaty but sweet. Since these buns are large, rather than small, you don't have to be a dumpling export to make them!These are the perfect mid-afternoon or even late-night snacks. This recipe makes 24 buns. They freeze perfectly and heat up in the microwave in approximately 90 seconds.
Ingredients
Dough
- 400 ml Water
- 14 g Yeast
- 4 tbsp Granulated Sugar
- 1 kg All-purpose Flour
- 1 pinch Salt
- 3 Egg
Meat Filling
- 750 g Ground Beef
- 2 Onion
- 5 Cloves Garlic
- 25 g Unsalted butter
- Salt to Taste
- Pepper to Taste
- 1 tbsp Ground ginger
- 1 tbsp Granulated Sugar
- 3 tbsp Ketjap Manis
NUTRITION
Nutrition Facts
Bapao: Indonesian Steamed Bun
Serving Size
1 bun
Amount per Serving
Calories
272
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
45
mg
15
%
Sodium
80
mg
3
%
Potassium
161
mg
5
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
56
IU
1
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the dough
- Make sure your water is between 43ºC and 46ºC (110ºF and 115ºF). Add the 4tbsp of sugar to the water, and stir to dissolve. Add the yeast, and gently mix. Let this stand for 10 Minutes
- After the yeast had time to activate for 10 minutes, sift the flour and salt into the bowl of a stand mixer.
- Put the bowl on your stand mixer, and attach the dough hook. Turn it on low, and add in one egg at a time, until all the eggs are added.
- Add the water and yeast mixture, and let the stand mixer knead the dough until it forms a smooth ball. You may have to scrape the edges of the bowl from time to time.
- Remove the dough from the bowl, and lightly oil the bowl. Add the dough back in, and cover with a damp towel. Let it rise for 1 Hour
Make the filling
- While the dough is rising, grate the onion using a box grater, or a food processor.
- Using a Microplane, grate the garlic cloves.
- Heat the butter up in a pan over medium-high heat.
- Once the butter is melted, cook the onion/garlic mixture until the onions turn glassy.
- When the onions are glassy, add the ground beef, and season with salt and pepper. While you're cooking the beef, break it apart, and stir it so the onions, garlic, and beef are thoroughly combined.
- When the beef is cooked, add the sugar, ginger powder, and ketjap manis. Stir to combine.
- Take the pan off the heat, and transfer the meat to a bowl to cool off.
Knead the Dough
- After your dough has finished rising, flour your work surface lightly
- Take the dough out of the bowl, and knead it for a few minutes to develop the gluten.
- Shape it into a ball, and return to the greased bowl.
- Cover with a damp towel, and let it rise in a warm space for 30 minutes
Filling and Shaping the Bapao
- While the dough is rising, prep your work surface. You'll need a scale, a bench scraper, and a few cookie sheets lined with parchment paper, as well as one or two additional damp towels.
- When the dough is done rising, take it out of the bowl, and weigh it. Divide the weight by 24: that's how much dough you should use for each bapao!
- Divide the dough evenly into 24 balls, and cover them with a damp towel to prevent them from drying out. If you have done this a few times, and you work fast, you won't have to do this.
- Roll out a dough ball, and put the flattened dough into your non-dominant hand. Make a cup with your hand.
- Add a generous tablespoon of meat to the center of the dough.
- Pinch the center together, then bring the sides to the center, and pinch the seams. You'll end up with a "cross" made from the seams. (Check out the video at 10:42)
- Bring the ends of the "cross" to the center, and pinch everything together.
- Roll the ball of dough on the work surface, to shape it into a nice ball. Pinch the bottom again, for good measure! Put the ball on a cookie sheet, and cover with a damp towel.
- Repeat for all 24 dough balls.
- Let the dough balls rise for another 20 minutes
Steaming the Bapao
- While the Bapaos are rising, it's time to set up your steamer. I use an electric steamer, but you can use a large pan or wok with a steamer insert as well.
- When the Bapaos are done rising, place them into your steamer with space in between, as they will get bigger while steaming. Steam them for 25 minutes.
Plating
- Traditionally, Bapao is served with a little bit of sweet chili sauce on the side. I have been known to eat them with a dab of sambal and ketjap manis also!
Recipe How-To Video
Private Notes
If you made this recipePost a photo, and use tag #toineskitchen!
