Chinese · main

Egg And Sausage Bao Steamed Buns

Egg And Sausage Bao Steamed Buns reads sweetness 5.8, umami 5.6 and richness 4.8 on Palate's 0–10 flavor X-ray — a Chinese main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 6.0 / 10
• Sour & Bright — 1.1 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Sweetness 5.8 · Umami 5.6 · Richness 4.8 · Salinity 4.3 · Herbaceous 3.0 · Allium 3.0 · Earthy 1.9 · Heat 1.8 · Warm Spice 1.7 · Nutty 1.2 · Sourness 1.1 · Floral 0.7 · Fruity 0.6 · Bitterness 0.5

What's in it (12)

• 1/2 cup milk
• 1/2 cup sugar
• 1 3/4 cups self-rising flour
• 1/2 tsp salt
• None None FOR THE FILLING
• 2 tbsp vegetable oil
• 4 oz oyster mushrooms, finely chopped
• 1 None dried Chinese sausage, finely chopped
• 2 None shallots, finely chopped
• 1/3 cup hoisin sauce
• 1 None hard-boiled egg, finely chopped
• 2 tbsp finely chopped dill

Time & effort: about 40 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 246.7 kcal, 10.8 g protein, 5.7 g fat, 38.1 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Place milk and sugar in a small saucepan on medium heat. Stir until sugar dissolves and milk is warm.
2. Sift flour and salt into a large bowl. Gradually add milk, mixing with a wooden spoon to form dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth. Roll into a log; cut into 20 even pieces. Shape into balls. Cover with damp cloth; let stand 15 mins.
4. For the filling, heat oil in a large skillet on high heat. Stir-fry mushrooms, sausage and shallots 3-4 mins. Stir in hoisin sauce, egg and dill. Remove from heat; set aside to cool.
5. Roll dough balls out on a lightly floured surface into 1 inch-thick rounds. Place 1 tsp filling in center of each. Gather edges of dough into the center, pinching edges together to seal.
6. Line a bamboo steamer with parchment paper dotted with small slits. Arrange buns in single layer on paper; cover. Steam over a wok of simmering water 15-20 mins. Serve warm with dipping sauce.

Dishes with a similar flavor shape

• Cornbread Dressing with Sage and Giblet Gravy — Soul Food
• Aguadito de Pollo — Peruvian
• Hungarian Beef Goulash — Hungarian
• Grochówka — Polish
• Cajun Beans — Cajun/Creole

Keep reading: what sweetness, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.