Manchurian Baos

Baos are a delicious food that’s originated from China which are steamed buns with a filling. I love baos not only because of the flavors but textures. The soft buns is usually filled with something crunchy and it makes a delicious bite! That’s when I though of making an Indo Chinese fusion Bao recipe- Manchurian baos. These buns are layered with a Manchurian gravy, filled with crispy Manchurian balls, and topped with pickled carrots. The sweet and chili dipping sauce brings this entire dish together. This is such a fun version of Baos that you must try. I made buns and Manchurian balls from starch but you can use store bought/ready to eat ones. Check the notes for details on it.

Happy Cooking!

Servings: 8-10 baos

Prep Time: 30-40 mins

Resting Time: 2-2.5 hours

Cooking Time: 1-1.5 hours

Total Time: 4-5 hours

Ingredients: 

Bao Buns:

• 1/4 cup warm water

• 1/4 cup 1 tbsp warm milk (not hot)

• 1/2 tbsp active dry yeast

• 2.5 tbsp sugar  

• 1 tbsp veg oil

• 1 1/4 cup all purpose flour

• 1/4 tsp baking powder

• 1/4 tsp salt

Manchurian Balls:

• 1 1/4 cup chopped cabbage- I used slaw mix

• 1/3 cup chopped grated carrots

• 1/4 cup finely chopped celery 

• 1/4 cup finely chopped bell peppers

• 1/4 cup finely chopped spring onions

• 2 tbsp Ginger garlic paste 

• 3 tbsp corn starch

• 2 tbsp flour

• 1/3 cup bread crumbs 

• Salt as per taste

• 1/4 tsp Pepper

• 1/4 -1/3 cup water

Gravy:

• 1.5 tbsp Oil

• 1/4 cup Bell pepper 

• 1 tbsp Ginger garlic paste 

• 2 Scallion greens chopped

• 1/2 tsp Salt as per taste

• 1/8 tsp Pepper

• 1/2 tsp Chili flakes

• 1/4 tsp Sugar

• 1/4 tsp Ajino moto 

• 1.5 tbsp Soy sauce 

• 1 tbsp Sriracha 

• 1 tbsp Ketchup

• 1 tsp Vinegar

• 1/4 cup Water 

• 1.5 tsp Corn flour 

Pickled carrots:

• 2/3 cup carrots 

• 2 tbsp chili vinegar 

• 1/3 cup water

• 1/4 tsp Salt

• 1/8 tsp Pepper 

Sweet Chili sauce:

1. In a pan on medium heat add 1/3 cup sugar, 3 tbsp chili vinegar, 1/3 cup water, 2 tbsp red wine vinegar, 1 tbsp sriracha, 1 tbsp chili flakes, 1 tsp garlic paste, 1 tsp Ginger paste, 2 tsp soy sauce and 1 tsp corn starch mix together.

2. Cook it for 4-5 mins till the vinegar evaporates and the sauce slightly thickens.

3. Let it cool and store in an sirtight container.

4. It can stay in the fridge for 3-4 months.

Directions: 

1. Bao Buns:

   1. In a bowl or stand mixer, add warm milk, water, yeast, sugar and oil and whisk together. Let it sit for 5-10 mins to activate the yeast.

   2. Add the flour, baking powder and salt and knead it together. Knead for 10 mis on medium speed till it forms a slightly firm dough.

   3. Cover and keep it for 2 hours in a warm place or in the fridge overnight. The dough should triple in size.

   4. Roll the dough out on a lightly greased surface till about 1/4th inch thick.

   5. Using a cutter, cut it in circles of the size you want. You’ll be able to get 8-10 baos out of it.

   6. Lightly brush one side of the circle and fold in half to form a semi circle. Lightly press the bottom of the semi circle together.

   7. Prepare a steamer placing a parchment or filter over it and lightly greasing it.

   8. Place in the steamer, keeping space from each other.

   9. Keep it covered in the steamer for 30 mins till it doubles in size.

   10. Once doubled in size, put water to boil in a pan and place the steamer over it once it starts boiling.

   11. Steam for about 9-12 mins till cooked through. Take the steamer out of the pan and let it sit in the pan covered for 2 mins.

   12. They are ready to open and fill!

2. Pickled carrots: I like to prepare this while the bao buns dough are rising.

   1. In a bowl add sliced carrots.

   2. Add chili vinegar, water, salt and pepper and mix.

   3. Keep refrigerated for 1 hour.

3. Manchurian balls:

   1. Heat up oil for deep frying.

   2. In a bowl add chopped cabbage, carrots, peppers, spring onions, celery, ginger garlic paste, salt, pepper, breadcrumbs, corn flour and all purpose flour and mix.

   3. Add water and mix till it can hold its shape. Divide and shape the mixture into 16-20 balls (2 balls per bao).

   4. Deep fry till cooked through and crispy.

   5. Keep aside.

4. Gravy:

   1. In a pan on medium heat add oil.

   2. Add bell pepper and cook till soft.

   3. Add ginger garlic paste and cook for 2-3 mins.

   4. Add scallion greens and mix.

   5. Add salt, pepper, ajino moto, sugar and chili flakes and mix.

   6. Add sauces and mix.

   7. Mix corn starch nd water together and pour in the pan.

   8. Cook for 3-5 mins till it thickens.

5. Assembly:

   1. Toss the manchurian balls in the gravy and remove them immediately. Keep the remaining gravy aside.

   2. Open the baos and spread the gravy not he inside of the buns.

   3. Place 2 Manchurian balls in the buns and top with pickled carrots.

   4. Garnish with corinader leave.

   5. Serve immediately with sweet chili sauce and enjoy! (Don’t skip the sweet chili dipping sauce)

Notes/Tips:

• Using store bought/ready to cook buns or Manchurian balls- Just cook them according to the package instructions. Make the gravy for the balls according to my recipe. Assemble with the gravy, carrots and dipping sauce as per the recipe.

• Bao buns-

  • Lightly brushing the buns with oil prevents them from sticking

  • Make sure you give it enough time to rest.

  • Keep space between the buns in the steamer as they almost double in size.

  • You can freeze the steamed buns for later. Freeze in an airtight container for 1-2 months.

  • You can use almond milk if you want.

• Manchurian Balls:

  • I don’t like to steam the veggies for these as I want a crunch to compliment the Buns.

  • Don’t make the balls big otherwise they will not fit in the buns.

  • I have tried airfrying and baking them but it’s not as crispy so don’t recommend.

• Gravy:

  • Make it as spicy as you like.

  • The gravy should be thick so it coats the balls well and spreads well on the buns.

• Sweet Chili sauce:

  • Don’t skip a sweet chilis sauce as it brings the flavors of the Bao together.

  • You can make it from before and keep.