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Baked Bao Bun with Lamb Filling (羊肉烤包子)

meatdairy-freeChineseMainMain CourseBao & BreadBeef & Lamb

Baked Bao Bun with Lamb Filling (羊肉烤包子)

Intensely flavoured with spices and cooked to perfection, baked bao bun with lamb filling is super delicious. Follow my recipe & video to make them!

Not rated yetRating breakdownRecipe ratingNo ratings yetCooking processNo ratings yet

Ingredients19

Steps14

Time70 min total

Servings12 buns

Prep time40 min

Cook time30 min

CuisineXinjiang

Difficultyhard

Language🇺🇸 English

Saved6/3/2026

Shared bysystem

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Nutrition estimate

Per serving, approximate · AI estimate (Haiku) from title + ingredients.

Calories

210 kcal

Carbs

26 g

Protein

11 g

Fat

7 g

Steps

Step 1
Put diced lamb into a bowl. Add cumin powder, dark soy sauce, sesame oil, salt, cornstarch and water. Mix until no liquid can be seen.
150 g lamb, diced (see note 1)1½ teaspoon cumin powder½ teaspoon dark soy sauce½ teaspoon sesame oil¼ teaspoon salt1 teaspoon cornstarch3 tablespoon water30 g lamb fat, diced (or 1 tbsp cooking oil, see note 2)
Step 2
Cook diced lamb fat in a wok over low heat until oil appears and the pieces brown. Discard them and keep the oil.
150 g lamb, diced (see note 1)½ teaspoon sesame oil30 g lamb fat, diced (or 1 tbsp cooking oil, see note 2)½ tablespoon cooking oil

Step 3

Stir in onion. Fry until it slightly browns.

2 medium onion, finely chopped

Step 4

Add cumin seeds, chilli flakes and carrot. Fry for one minute or so.

1½ teaspoon cumin powder1 teaspoon cumin seeds1 teaspoon chilli flakes1 small carrot, gratedSesame seeds

Step 5

Transfer to a plate to cool. Then mix with the marinated lamb. Set aside.

150 g lamb, diced (see note 1)30 g lamb fat, diced (or 1 tbsp cooking oil, see note 2)

Step 6

If kneading with a stand mixer: Add flour, yeast, baking powder, sugar and water to the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).

1½ teaspoon cumin powder3 tablespoon water1 teaspoon instant dry yeast (see note 4)¾ teaspoon baking powder1 teaspoon sugar130 ml lukewarm water (adjust a little if necessary, see note 5)

Step 7

If kneading by hand: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.

Timer: Rest dough · 10 min

1½ teaspoon cumin powder3 tablespoon water250 g all-purpose/plain flour (see note 3)1 teaspoon instant dry yeast (see note 4)¾ teaspoon baking powder1 teaspoon sugar130 ml lukewarm water (adjust a little if necessary, see note 5)

Step 8

Divide the dough into 12 equal pieces. Roll each piece into a disk-like wrapper.

Step 9

Place a spoonful of filling in the middle of a wrapper then fold into a bao shape.

Step 10

Place assembled bao buns into a baking tray (Brushed with a thin layer of oil or lined with parchment paper).

½ teaspoon sesame oil¾ teaspoon baking powder½ tablespoon cooking oil

Step 11

Leave to rest for 30 minutes until they expand a little (see note 6).

Timer: Proof buns · 30 min

Step 12

Brush a thin layer of oil on the buns. Sprinkle sesame seeds over.

½ teaspoon sesame oil1 teaspoon cumin seeds½ tablespoon cooking oilSesame seeds

Step 13

Preheat oven at 410°F/210°C/Fan 190°C. Place the baking tray on the middle rack. Cook for 18 mins.

Timer: Bake bao · 18 min

¾ teaspoon baking powder

Step 14

Then turn the heat up to 480°F/250°C/Fan 230°C. Cook for a further 3-5 mins. If you’re making these buns for the first time, be attentive not to burn them. Please feel free to adjust the time if necessary as different ovens perform slightly differently.

130 ml lukewarm water (adjust a little if necessary, see note 5)

Ingredients

Photos (6)

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