Bakpao
bakpau
Local steamed buns derived from Chinese baozi, with savory meat or sweet bean fillings.
About this dish
Local steamed buns derived from Chinese baozi, with savory meat or sweet bean fillings. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Indonesian beef bakpao
Dough
- 400 g all-purpose flour
- 220 ml lukewarm water
- 5 g instant yeast
- 40 g sugar
- 1/4 tsp salt
- 1 tbsp oil
Filling
- 350 g ground beef
- 1 onion (120 g), grated
- 2 garlic cloves, grated
- 1 tbsp butter
- 2 tbsp kecap manis
- 1/2 tsp ground ginger
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1
Dough: 400 g all-purpose flour; 220 ml lukewarm water; 5 g instant yeast; plus the remaining ingredients listed for this component. Knead dough ingredients 10 minutes; cover and rise until doubled. Use lukewarm liquid, knead supple and rise covered until visibly doubled.
- 2
Filling: 350 g ground beef; 1 onion (120 g), grated; 2 garlic cloves, grated; plus the remaining ingredients listed for this component. Soften onion and garlic in butter. Add beef and cook thoroughly, breaking up lumps. Stir in kecap manis, ginger, filling sugar, salt and pepper; cook until fairly dry and cool. Cook fine beef crumbs to 71°C/160°F and reduce sauce until it clings; cool promptly in a shallow dish.
- 3
Deflate dough and divide into 12. Roll into 12 cm circles, fill evenly and pinch edges closed into round buns. Thin rim more than base, keep edge clean, pinch fully shut and turn seam underneath.
- 4
Place seam down on parchment squares, proof 20 minutes and steam 18-20 minutes. Rest covered off heat 3 minutes before opening. Leave expansion room, proof until puffy and time from steady steam. Check springy buns without raw sticky centers; open lid away after resting.
Note
This specifies a sweet-savory beef filling; coconut-filled bakpao is a separate variation. Cool filling before wrapping.