Baked Filled Buns/Ju Bao

So, it’s been a little while! The short version, for those of you not following me on social media, is that I injured my knee right before the holidays, and have been resting/recovering for the past two months. Oof! I’m only just back on my feet, and I’m still not up to doing a lot of cooking yet, by myself. Fortunately, my son volunteered to help me make these delicious buns from Asian Dumplings by Andrea Nguyen.

These are a pretty simple yeast dough, and you can make the filling ahead of time, so if you wanted to throw them together for a snack, or a weeknight dinner, that would be very doable. We ended up making two batches, one with a curried chicken filling, and one with a potato and cheese filling.

Makes 16 regular-size buns, or 32 mini-buns

Dough
10 TB whole milk
4 TB butter
2 tsp instant yeast
2 1/2 TB water
1 large egg
2 1/2 TB sugar
2 1/2 cups all-purpose flour, plus more for forming the buns
(the recipe doesn’t call for it, but we added 1/2 tsp salt)

Filling
You’ll need about 1 1/3 cups of whatever filling you choose. If you’d like, I can do a follow-up with fillings, but you can go with just about anything, just make sure it’s fully cooked, and cooled.

For cooking the buns:
1 large egg, lightly beaten
2 TB honey mixed with 1 TB warm water

1. Put the butter and the milk in a saucepan and cook over medium heat until the butter is melted. Set aside to cool for 5 minutes.

2. Whisk the water and egg into the milk mixture.

3. Combine the sugar, flour, yeast, and salt in a food processor (or in a bowl if you want to do it by hand). Pulse a few times to mix, then slowly stream in the wet ingredients while running the processor (or, while stirring) until you have a smooth, slightly sticky dough.

4. Oil a clean bowl, and put the dough in it to rise, covered, for about 45 minutes.

5. After the dough has risen, divide it into 16 or 32 pieces, covering them up when you’re not working with them.

6. To fill the buns, roll each piece out into a circle, 3 1/4″ diameter for regular, 2 1/2″ for mini. Lightly flour as necessary to keep from sticking. Place 4, or 2 teaspoons of filling in the center of the round, gather up the edges and pinch them together, sealing the filing inside. Flip over, and round them off as needed. Place all the filled buns on parchment-lined baking sheets, cover, and let rise for 30 minutes.

7. Meanwhile, preheat your oven to 350° F. Right before baking, brush the buns with the egg. Bake for 18 minutes regular, 14 minutes mini, or until a rich, golden brown. Let cool for 5 minutes.

8. Brush the honey mixture on the buns. Enjoy while warm, or refrigerate and reheat for snacks (or eat them cold from the fridge!).

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