Lazy Bao
Get ready to indulge in these delightful steamed buns, featuring a light and airy texture paired with a satisfyingly crispy base! With just a few key ingredients like tender pork and aromatic scallions, you'll master the art of making these juicy little pockets of flavor in no time. Perfect for a fun weekend treat or a cozy weeknight dinner, these Lazy Bao are sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- beef mince (240 ml)
🥛Dairy & Eggs(1)
- greek yogurt (240 ml)
🫙Pantry Staples(1)
- self-raising flour (125 g)
📦Other(1)
- chivesoptionallemongrass and basil
Nutrition (per serving)
Calories
490
Protein
41g
Carbs
30g
Fat
23g
👨🍳 Instructions
- 1
Add self-raising flour and greek yogurt to a bowl and combine until a bouncy dough forms.
- 2
Make your filling by combining beef mince with a handful of aromatics and sauces.
- 3
Flour your surface then slice the dough into four.
- 4
Roll out the wrappers and place a spoonful of the filling into the center.
- 5
Wrap up around the filling and seal.
- 6
Place all of your dumplings into a steamer and then optionally fry in a pan until you've got a crispy bottom.
💡 Pro Tips
- ✓Use Greek yogurt at 1:1 ratio with self-raising flour by weight because the ~20% lactic acid content activates the baking soda in self-raising flour immediately, creating CO2 bubbles that give the dough its signature bouncy texture without kneading.ingredient1:1 ratio by weight
- ✓Work your dough for no more than 30-45 seconds after combining because over-mixing develops gluten strands that tighten the crumb structure, causing dense, chewy bao instead of light, pillowy ones.timing30-45 seconds maximum
- ✓Steam at a rolling boil (212°F) for exactly 8-10 minutes—not longer—because prolonged steam exposure causes the dough's surface starches to absorb excess moisture and become gummy rather than tender.timing212°F for 8-10 minutes
- ✓If pan-frying after steaming, use a 2:1 water-to-oil ratio in the pan and cover immediately because steam continues cooking the bottom while oil crisps it, creating a caramelized base without burning the sides.technique2:1 water-to-oil ratio
- ✓Use 1 teaspoon of filling per bao (roughly 5g) because overfilling creates steam pockets that rupture the thin dough during steaming; the dough-to-filling ratio should stay around 3:1 by weight for structural integrity.ingredient~5g filling, 3:1 dough-to-filling ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lazy Bao
Get ready to indulge in these delightful steamed buns, featuring a light and airy texture paired with a satisfyingly crispy base! With just a few key ingredients like tender pork and aromatic scallions, you'll master the art of making these juicy little pockets of flavor in no time. Perfect for a fun weekend treat or a cozy weeknight dinner, these Lazy Bao are sure to impress!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- beef mince (240 ml)
🥛Dairy & Eggs(1)
- greek yogurt (240 ml)
🫙Pantry Staples(1)
- self-raising flour (125 g)
📦Other(1)
- chivesoptionallemongrass and basil
Nutrition (per serving)
Calories
490
Protein
41g
Carbs
30g
Fat
23g
👨🍳 Instructions
- 1
Add self-raising flour and greek yogurt to a bowl and combine until a bouncy dough forms.
- 2
Make your filling by combining beef mince with a handful of aromatics and sauces.
- 3
Flour your surface then slice the dough into four.
- 4
Roll out the wrappers and place a spoonful of the filling into the center.
- 5
Wrap up around the filling and seal.
- 6
Place all of your dumplings into a steamer and then optionally fry in a pan until you've got a crispy bottom.
💡 Pro Tips
- ✓Use Greek yogurt at 1:1 ratio with self-raising flour by weight because the ~20% lactic acid content activates the baking soda in self-raising flour immediately, creating CO2 bubbles that give the dough its signature bouncy texture without kneading.ingredient1:1 ratio by weight
- ✓Work your dough for no more than 30-45 seconds after combining because over-mixing develops gluten strands that tighten the crumb structure, causing dense, chewy bao instead of light, pillowy ones.timing30-45 seconds maximum
- ✓Steam at a rolling boil (212°F) for exactly 8-10 minutes—not longer—because prolonged steam exposure causes the dough's surface starches to absorb excess moisture and become gummy rather than tender.timing212°F for 8-10 minutes
- ✓If pan-frying after steaming, use a 2:1 water-to-oil ratio in the pan and cover immediately because steam continues cooking the bottom while oil crisps it, creating a caramelized base without burning the sides.technique2:1 water-to-oil ratio
- ✓Use 1 teaspoon of filling per bao (roughly 5g) because overfilling creates steam pockets that rupture the thin dough during steaming; the dough-to-filling ratio should stay around 3:1 by weight for structural integrity.ingredient~5g filling, 3:1 dough-to-filling ratio