Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling

Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling

Equipment

• Mixing bowls (2 large)

• Whisk

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Stand mixer with dough hook (optional)

• Rolling pin

• Steamer basket or bamboo steamer

• Parchment paper

• Saucepan

• Frying pan

• Knife and chopping board

• Blender or hand blender

• Small bowls for serving

Ingredients

For the Bao Buns (makes ~8 buns)

• 250 g plain flour (plus extra for dusting)

• 1 tbsp sugar

• 1/2 tsp salt

• 1 tsp instant yeast

• 140 ml warm water

• 1 tbsp vegetable oil

For the Carrot & Butternut Squash Katsu Curry Filling

• 1 tbsp vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 medium carrot, diced

• 200 g butternut squash, diced

• 1/2 apple, grated (optional, adds sweetness)

• 1 tsp curry powder

• 1 tbsp tomato paste

• 200 ml vegetable stock

• 1 tbsp soy sauce

• 1 tsp cornflour mixed with 1 tbsp water (for thickening)

• Salt and pepper to taste

Optional Garnishes

• Pickled red cabbage

• Fresh coriander

• Sesame seeds

Preparation & Cooking Times

• Prep time: 30–40 minutes (including chopping and dough resting)

• Cook time: 25–30 minutes

• Total time: 55–70 minutes

Preparation

1. Make the Bao Dough

1. In a bowl, combine flour, sugar, salt, and yeast.

2. Gradually add warm water and oil, mixing until a sticky dough forms.

3. Knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth and elastic.

4. Place in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.

2. Prepare the Katsu Curry Filling

1. Heat oil in a pan over medium heat. Sauté onion until soft.

2. Add garlic and ginger, cook for 1 minute until fragrant.

3. Stir in carrot, butternut squash, and apple (if using). Cook for 3–4 minutes.

4. Add curry powder and tomato paste, stir well.

5. Pour in vegetable stock, bring to a simmer, cover, and cook for 12–15 minutes until vegetables are tender.

6. Blend with a hand blender or in a blender until smooth.

7. Return to pan, stir in soy sauce, thicken with cornflour slurry, and season with salt and pepper. Remove from heat.

3. Shape and Steam the Bao Buns

1. Punch down the risen dough and divide into 8 equal pieces.

2. Roll each piece into a ball, then flatten into an oval (~10 cm long).

3. Lightly brush with oil, fold in half, and place on a small square of parchment paper.

4. Arrange buns in a steamer basket, leaving space for expansion.

5. Steam over boiling water for 12–15 minutes until fluffy and cooked through.

4. Assemble

1. Open each bao bun carefully.

2. Spoon in the carrot & butternut squash katsu curry filling.

3. Garnish with pickled cabbage, coriander, and sesame seeds if desired.

Nutritional Information (per serving, 1 bao with filling, estimate)

• Calories: ~220 kcal

• Protein: 5 g

• Fat: 5 g

• Saturated Fat: 0.5 g

• Carbohydrates: 38 g

• Sugars: 6 g

• Fiber: 4 g

• Sodium: 300 mg

These values are estimates and will vary depending on exact ingredient brands and portion sizes.