Bao burgers

Bao burgers

Total: 3 hr 20 Min. | Active: 50 Min.
Nutritional value / portion: 524 kcal
, Fat: 18 g
, Carbohydrate: 56 g
, Protein: 33 g

They sound fun and taste yummy. Bao buns are dumplings that are filled with the finest ingredients and then steamed. When making bao burgers, the dough (i.e. the bao buns) is first steamed and then filled, unlike with traditional bao buns. The filling might include gently fried strips of chicken breast, papaya, fresh coriander and a spicy tomato sauce, for example.


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

250 g white flour
¼ tsp salt
1 ½ tbsp sugar
1 ½ tsp dry yeast
½ tsp sodium bicarbonate
50 g butter, soft
1 ¼ dl lukewarm water
½ tsp lemon juice


1 tomato (approx. 250 g), in cubes
½ dl chicken bouillon
3 tbsp soy sauce
½ tbsp oyster sauce
1 garlic clove, finely chopped
1 ½ tsp sugar
1 tsp hot paprika
¼ tsp chilli powder


1 tbsp peanut oil
400 g chicken breasts, cut into thin slices
¼ papaya, seeds set aside, rest cut into slices
100 g celery, with greens, thinly sliced
½ bunch coriander, torn into pieces
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How it's done

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Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Add the butter, water and lemon juice, knead into a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until doubled in size.

To shape

Shape the dough into four balls, place each one on a piece of baking paper, cover and leave to rise for a further 30 mins.

To steam the dough, sit the steaming basket on a wide-bottomed pan. Fill with water until it is just below the bottom of the basket, arrange the dough balls in the steaming basket with the baking paper, cover and cook over a medium heat for approx. 13 mins.


Mix the tomatoes and remaining ingredients in a pan and bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 10 mins., remove the lid and simmer for a further 10 mins., leave to cool.


Heat the oil in a wide-bottomed frying pan, brown the chicken in batches for approx. 2 mins. Reduce the heat, add the sauce, simmer for a further 2 mins.

Toast the papaya seeds over a medium heat. Cut open the rolls, place the chicken on the bottom half of each roll and arrange the papaya, papaya seeds, celery and coriander on top, cover with the top half of the bread roll.

Good to know
Tip: Use mango instead of papaya.

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