Bao buns with squash filling

Bao buns with squash filling

Total: 1 hr 20 Min. | Active:
vegan, lactose-free
Nutritional value / piece: 167 kcal
, Fat: 4 g
, Carbohydrate: 26 g
, Protein: 6 g

Bao buns comprise a soft, airy yeast dough and a filling. Every bite is packed with flavour. These bao buns are a fusion with a seasonal, spicy squash filling. Thanks to the classic autumnal flavours of cinnamon and nutmeg, the slightly sweet filling complements the hearty dough beautifully.


12 pieces


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


400 g white flour
¼ tsp salt
1 tsp sugar
2 ¼ tsp dry yeast
2 ½ dl water, lukewarm


280 g squash, hokkaido or butternut, in cubes
1 tbsp olive oil
½ tsp cinnamon
¼ tsp nutmeg


1 tbsp olive oil
1 garlic clove, finely chopped
2 spring onions incl. green parts, finely chopped, greens set aside
150 g mixed mushrooms, finely chopped
100 g leek, finely chopped
2 cm ginger, finely grated
salt and pepper to taste

To fry the buns

oil for frying
1 ¼ dl water
1 ½ tbsp sesame seeds
½ dl soy sauce
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.


Mix the squash, oil, cinnamon and nutmeg, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, puree the squash in a blender.


Heat the oil in a pan. Sauté the garlic, spring onions, mushrooms and leek for approx. 5 mins. Add the ginger and cook briefly. Mix the vegetables with the squash puree, season, leave to cool.

To shape and fill the buns

Divide the dough into 12 portions, shape into balls, flatten a little. Spread the filling in the middle of the buns, fold the dough upwards and seal the buns, flatten a little.

To fry the buns

Heat the oil in a frying pan. Reduce the heat. Fry the buns in batches (filled side up) for approx. 2 mins., turn and fry on the other side for approx. 1 min. Pour in the water, bring to the boil, reduce the heat. Cover the buns and steam over a low heat for approx. 10 mins. Plate up the buns, garnish with the sesame seeds and reserved spring onion greens. Serve the buns with the soy sauce.

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