Kao Bao are delightful Chinese baked buns filled with savory lamb and aromatic spices. These buns, also known as Kao Bao Zi, are seasoned with cumin and black pepper, then baked to a perfect golden crisp. The comforting aroma and the satisfying crunch make them a go-to snack or light meal for any occasion. Let’s dive into this recipe and bring the warmth of Chinese cuisine to your kitchen!
Why You’ll Love This Kao Bao
This recipe for Kao Bao offers numerous benefits that make it a delightful dish to prepare and enjoy. First, the combination of lamb and spices creates a rich flavor profile that is unbeatable. Second, these buns are versatile – perfect as a snack or part of a light meal. Third, the baking method makes them a healthier option compared to frying. You will also appreciate the ease of preparation; even novice cooks can master it. Moreover, making Kao Bao at home allows you to customize the filling, catering to your taste preferences. The process is rewarding, and the end result is impressive. Finally, these buns are perfect for sharing at gatherings or enjoying on a cozy night in. With a mix of tradition and comfort, there’s no wonder why these buns are a favorite!
Ingredients for Kao Bao
Gather these items:
- 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1/2 cup warm water
- 1 lb lamb leg meat or ground lamb
- 1 1/2 teaspoons salt
- 1 tablespoon cumin powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons toasted sesame oil
- 1 small onion, minced
- 1 egg yolk, reserve the egg white
- 1 teaspoon milk or water
- Toasted sesame seeds
How to Make Kao Bao Step-by-Step
- Step 1: Cube lamb meat into 1/4“ (1-cm) pieces and add them into a large bowl. Add salt, cumin powder, black pepper. Mix well. Add onion and peanut oil, and mix again.
- Step 2: Add flour and salt to a large bowl. Stir to mix well. Add the oil and egg. Use chopsticks to whisk until the wet ingredients are absorbed. Slowly add water until soft dough flakes form.
- Step 3: Dust hands with flour and gather dough flakes until dough forms. Knead on a floured surface until smooth, about 5 to 10 minutes.
- Step 4: Transfer dough to a bowl, cover with a damp dish towel, and let rest for 15 minutes.
- Step 5: Knead dough again until smooth, about 2 to 3 minutes. Let rest for another 30 minutes.
- Step 6: Preheat oven to 450°F (230°C) and line a baking tray with parchment paper.
- Step 7: Beat 1 egg yolk with milk to make egg wash. Reserve the egg white.
- Step 8: Dust working surface with flour, transfer dough, and divide into two pieces. Roll each into a log and cut into 10 equal pieces.
- Step 9: Knead each piece into a ball, then flatten into a disc about 7” (18cm) x 5” (13cm).
- Step 10: Pack 4 to 5 tablespoons of filling into the center, fold edges, and seal the filling inside.
- Step 11: Brush each bun with egg wash and sprinkle sesame seeds.
- Step 12: Bake for 25 minutes until golden brown. Let cool for 5 to 10 minutes before serving.
Pro Tips for the Perfect Kao Bao
Keep these in mind:
- These buns can be a snack or light meal.
- Adjust spices according to your taste.
- Store leftovers in an airtight container.
- For a vegetarian option, consider using mushrooms or tofu as a filling.
Best Ways to Serve Kao Bao
There are several delightful ways to enjoy Kao Bao. Serve them warm on their own for a comforting snack, or pair them with a light soy sauce or chili sauce for dipping. They also make a great addition to a larger meal spread, complementing dishes like stir-fried vegetables or a fresh salad.
How to Store and Reheat Kao Bao
To store Kao Bao, allow them to cool completely and place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness. This method helps keep the buns fresh and enjoyable, making them perfect for meal prep.
Frequently Asked Questions About Kao Bao
What’s the secret to perfect Kao Bao?
To achieve perfect Kao Bao, ensure your dough is not too sticky or too dry. The right texture helps in forming the buns properly. Also, allowing the dough to rest is crucial for a light and fluffy finish.
Can I make Kao Bao ahead of time?
Yes, you can prepare Kao Bao ahead of time. You can make the dough and filling, then assemble the buns before baking. Refrigerating them before baking is a great way to save time.
How do I avoid common mistakes with Kao Bao?
Common mistakes include over-kneading the dough or not sealing the buns properly. Ensure that the filling is not too moist to avoid sogginess, and practice sealing techniques to keep the filling intact.
Variations of Kao Bao You Can Try
For a twist on traditional Kao Bao, consider using different proteins such as chicken or pork. You can also experiment with vegetarian fillings like mixed vegetables or lentils. For a spicy kick, add chili flakes or sriracha to your filling.
For more delicious recipes, check out Apple Pie Baked Oats or S’mores Cookie Bars.
Print
Kao Bao: 10 Comforting Chinese Baked Buns to Try Today
- Total Time: 140 minutes
- Yield: 10 buns 1x
- Diet: None
Description
Chinese baked buns, or Kao Bao Zi, are stuffed with lamb and onion, seasoned with cumin and black pepper, and baked until golden crispy.
Ingredients
- 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1/2 cup warm water
- 1 lb lamb leg meat or ground lamb
- 1 1/2 teaspoons salt
- 1 tablespoon cumin powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons toasted sesame oil
- 1 small onion, minced
- 1 egg yolk, reserve the egg white
- 1 teaspoon milk or water
- Toasted sesame seeds
Instructions
- Cube lamb meat into 1/4“ (1-cm) pieces and add them into a large bowl. Add salt, cumin powder, black pepper. Mix well. Add onion and peanut oil, and mix again.
- Add flour and salt to a large bowl. Stir to mix well. Add the oil and egg. Use chopsticks to whisk until the wet ingredients are absorbed. Slowly add water until soft dough flakes form.
- Dust hands with flour and gather dough flakes until dough forms. Knead on a floured surface until smooth, about 5 to 10 minutes.
- Transfer dough to a bowl, cover with a damp dish towel, and let rest for 15 minutes.
- Knead dough again until smooth, about 2 to 3 minutes. Let rest for another 30 minutes.
- Preheat oven to 450°F (230°C) and line a baking tray with parchment paper.
- Beat 1 egg yolk with milk to make egg wash. Reserve the egg white.
- Dust working surface with flour, transfer dough, and divide into two pieces. Roll each into a log and cut into 10 equal pieces.
- Knead each piece into a ball, then flatten into a disc about 7” (18cm) x 5” (13cm).
- Pack 4 to 5 tablespoons of filling into the center, fold edges, and seal the filling inside.
- Brush each bun with egg wash and sprinkle sesame seeds.
- Bake for 25 minutes until golden brown. Let cool for 5 to 10 minutes before serving.
Notes
- These buns can be a snack or light meal.
- Adjust spices according to your taste.
- Store leftovers in an airtight container.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24.4 g
- Fiber: 1 g
- Protein: 12.6 g
- Cholesterol: 70 mg