Chicka Bao Bao: Savoury beef buns done two ways

Chicka Bao Bao: Savoury beef buns done two ways

Chicka Bao Bao: Savoury beef buns done two ways Recipe by Raymond Selzer
Cook Time45 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 16 serving


  • 1 pizza dough ball
  • 3/4 - 1 lb beef stewing cut into pieces 1/4 "
  • 1 1/2 tbsps sugar
  • 1 1/2 tbsps soy sauce
  • 1 1/2 tbsps oyster sauce
  • 1 1/2 tbsps sriracha
  • 1 cup water
  • salt
  • pepper
  • 1 egg
  • 2 tbsps milk


  • Preheat your oven at 375F
  • add the beef to a wok on high heat, season with salt and pepper, sear til browned- 1-2 minutes. Remove from wok and set aside
  • Add all sauce ingredients (not the egg or milk) to the wok and bring to a boil. Simmer for about 5 minutes, then return beef to sauce. Continue to simmer til sauce is reduced and almost gone. 10 minutes or so.
  • Roll pizza dough into a long roll about 2" thick. Cut it into 16 equal pieces. Roll out each piece into a flat circle, about 1/8" thick.
  • fill a pot with about 3" of water and bring to a boil
  • Place 1/16th of the meat mixture into each circle. Fold half up them up and pinch at the top to seal- these are the steamed ones. Fold the other half, but don't pinch to seal, flip them over so the folded part is underneath- these are the bake ones.
  • Place the 8 steam ones in a steamer basket. Steam for around 15 minutes
  • Place the 8 bake buns folded side down onto a greased baking sheet. In a small bowl whisk together the egg and milk. Brush it onto the top of each bake bun. bake at 375F for 12-15 minutes until golden brown.