Make Ahead

Chinese Beef and Chard Buns

April  5, 2011
4 Ratings
  • Makes 16 Dumplings
Author Notes

Delicious Chinese Dim Sum you can make at home. - Eat,Knit,Grow —Eat,Knit,Grow

Test Kitchen Notes

Making these beef and chard buns from scratch is easier than you'd think. Be sure to roll the dough as thinly as possible on a lightly floured work surface. If you'd like to check the filling for seasoning before you fill all of the buns, just sautĂ© a small amount and adjust the seasoning accordingly. Don't be shy with the size of your handful of cilantro and the buns will be bright and herbaceous. We like them dipped into a simple dipping sauce of soy sauce mixed with a little rice wine vinegar and chopped cilantro. Add some chili sauce or chopped chiles if you like it a little spicy. - Nora S —Nora S

What You'll Need
  • Bao Dough
  • 2/3 cup water, 110 degrees
  • 1/4 teaspoon dry active yeast
  • 1 cup bread flour
  • 1 cup AP flour
  • 1 teaspoon powdered sugar
  • 1 teaspoon salt
  • Filling
  • 1 cup Swiss Chard, chopped
  • 1 handful cilantro
  • 1 small onion
  • 1 garlic clove
  • 6 ounces ground beef
  • 1 tablespoon corn meal
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • vegetable oil, for frying
  1. Bao Dough
  2. Mix the yeast and warm water, let stand until foamy, about 5 minutes.
  3. Sift the flours, sugar, and salt into a large bowl.
  4. Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms
  5. Form the dough into a ball and knead, adding in more water or flour as necessary to form a smooth but tacky dough.
  6. Knead for about 5 minutes until smooth. Place dough in an oiled bowl and cover with plastic wrap
  7. Let rise until doubled in size, about 1 hour. To test the dough for readiness, poke it with your finger, if the dent remains and does not spring back, the dough is ready.
  1. Filling
  2. In a food processor, chop onion, garlic, chard and cilantro until minced finely.
  3. In a medium bowl stir together beef, chard mixture, egg, corn meal, soy sauce, vinegar, lemon juice, salt, pepper, and sugar. Cover and refridgerate until ready to use.
  4. After the dough has risen, cut the dough into 16 pieces.
  5. Roll each piece into a circle and place a spoonful of filling in the center of each pancake.
  6. Place a filled circle in your non-dominent hand and use your other hand to fold pleats in the dough to seal the buns.
  7. Coat the bottom of a pan with a thin layer of vegetable (or similar) oil and turn heat to medium
  8. When the oil is hot and the buns, seam side down and cook for 4-5 then flip and cook for an additional 4-5 minutes.
Contest Entries

See what other Food52ers are saying.

  • daphne.hayer
  • kmartinelli
  • fiveandspice
  • Midge

6 Reviews

daphne.hayer February 27, 2012
I am going to try a variation-- I am going to use wonton wrappers-- stuff them, pleat them, put in a mini-muffin tin. Brush on an egg wash, sprinkle some sesame seeds, then bake.
Tashie May 12, 2011
i finally made these last night. it was the first time i ever made my own dough for a dumpling ish item and it was beautiful. i fried them as instructed. I have to comment that the proportions in the recipe were perfect, and I had exactly the right amount of stuffing for the dough which is always so rare for me. kudos for a fabulous recipe!
Tashie May 8, 2011
does anyone know whether i can steam these instead of pan-frying them? any idea how long I would steam them? these sound so delicious!
kmartinelli April 6, 2011
These look just delicious!
fiveandspice April 5, 2011
Yum! I wish I had these for lunch right now!
Midge April 5, 2011
These sound and look delish!