Kao Bao: 10 Comforting Chinese Baked Buns to Try Today

Chinese baked buns, or Kao Bao Zi, are stuffed with lamb and onion, seasoned with cumin and black pepper, and baked until golden crispy.

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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.