Fluffy Beef Cloud Buns (Steamed or Baked)

These cloud-soft beef buns are the ultimate comfort food — light, fluffy dough wrapped around a savory, kid-approved ground beef filling with no onions or heavy spices. Steamed to dreamy tenderness or optionally baked for a lightly golden shell, they’re the perfect school lunch idea, weeknight dinner, or freezer-friendly snack. Best of all, they’re easy to make, picky-eater tested, and irresistibly good fresh or reheated.

Whether you're using a bamboo steamer for the traditional soft bao-style finish or baking a few to save time, these buns will become a go-to in your meal prep rotation.

I'm so glad you're here! I'm on a mission to document my AI prompting journey in the kitchen. I want to keep this site free of obnoxious ads. If you like my content, please consider supporting me.

---

Jump to recipe

---

Jump to prompt

---

Jump to comments

---

Recipe

Yield: 18 buns

Calories per serving: ~239 kcal

Total Time: 2 hours 20 minutes (includes rise time)

Fluffy Beef Cloud Buns (Steamed or Baked)

Ingredients

For the Dough:

• 5 cups (600g) all-purpose flour

• 2 tsp instant yeast

• 2 tbsp sugar

• 1 cup warm milk (110°F)

• 1 egg

• 1 tsp salt

• 4 tbsp softened butter (or olive oil)

For the Filling:

• 1 lb ground beef (80/20 or leaner)

• 1 small carrot, finely grated (optional, adds moisture and sweetness)

• 1½ tbsp ketchup or tomato paste

• 2 tsp soy sauce

• Salt to taste (about 1 tsp)

• Pinch of black pepper

• Optional: 2 tbsp cream cheese or grated Parmesan (adds richness, totally hidden)

Instructions

1. Activate the Yeast

In a bowl, stir together warm milk and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.

2. Make the Dough

In a large bowl, mix flour and salt. Add the egg, softened butter, and foamy yeast mixture. Knead until smooth and elastic (about 8–10 minutes by hand or 5–6 minutes in a stand mixer). Cover and let rise until doubled — about 1 to 1½ hours.

3. Prepare the Filling

While the dough rises, cook the ground beef in a skillet over medium heat. Once browned, add carrot, ketchup, soy sauce, salt, and pepper. Cook until no liquid remains. Let cool slightly, then stir in cream cheese or Parmesan if using.

4. Shape the Buns

Punch down dough and divide into 18 pieces. Flatten each piece into a 4-inch circle. Add 1 tbsp of filling in the center. Pinch edges to seal and place seam-side down on a square of parchment paper.

5. Second Rise

Let the shaped buns rest for 20–30 minutes until noticeably puffy.

6. Steam (Preferred Method)

Using a bamboo steamer lined with parchment squares, steam buns in batches over medium simmering water for 12–15 minutes. After steaming, turn off heat and leave the lid slightly ajar for 2 minutes to prevent collapse.

7. Optional: Bake Instead

Preheat oven to 350°F. Brush proofed buns with egg wash (1 egg + 1 tbsp water). Bake 18–22 minutes until golden brown. Optional: brush tops with melted butter after baking for softness.

Nutrition (Per Bun)

• Calories: ~239

• Protein: 10g

• Carbs: 27g

• Fat: 10g

• Fiber: 1g

• Sugars: ~2g

Storage Instructions

Cool completely before storing.

• Fridge: Store in an airtight container for up to 4 days. Reheat by steaming or microwaving with a damp towel.

• Freezer: Freeze in a single layer, then bag. To reheat: steam 8–10 minutes from frozen or microwave wrapped in a damp paper towel.

Why You’ll Love This Recipe

• Steamed version is ultra-soft and melt-in-your-mouth

• No onions, no strong flavors — picky-eater approved

• Ideal for school lunches, freezer prep, or weeknight dinners

• Can be made ahead, frozen, and reheated with zero loss in quality

• Soft bao-like texture when steamed in a bamboo steamer

• Great for back-to-school lunchbox planning

Activate the yeast

Activate the yeast

Mix dough

Mix dough

Mix dough

Make filling

Make filling

Make filling

Make filling

Let dough rise

Shape buns

Shape buns

Fill buns

Fill buns

Fill buns

Fill buns

Second rise

Steam buns

Steam buns

Steam buns

Bake buns

Bake buns

Steamed buns

Steamed buns

Steamed buns

Let cool slightly

Baked buns let cool slightly

Baked bun

Steamed bun - yummy

---

Prompt

Here's how I prompted the "Fluffy Beef Cloud Buns (Steamed or Baked)" recipe:

It started with a simple request for dinner ideas:

I want to make something delicious with dough and ground beef. Can you suggest a few ideas?

ChatGPT had some ideas:

Absolutely — dough + ground beef is a classic combo with endless delicious options, from comforting to elevated. Here are several ideas across styles and cuisines, all of which can be homemade and adjusted for picky eaters:

Savory Bakes & Handhelds

1. Beef Fatayer (Middle Eastern hand pies)Soft dough filled with spiced ground beef, onions, pine nuts, and a touch of pomegranate molasses.→ Serve with labneh and mint.

2. Cheesy Beef-Stuffed BreadsticksPizza dough wrapped around seasoned ground beef and mozzarella.→ Brushed with garlic butter before baking.

3. Beef Empanadas (Baked or Fried)Flaky dough with cumin-scented beef, olives (optional), and tomato paste.→ Can be freezer-friendly too.

4. Beef-Stuffed Pretzel RollsThink soft pretzel meets cheeseburger — ground beef and cheddar inside, boiled then baked.→ Top with sesame seeds or everything bagel seasoning.

Layered & Rolled

5. Beef-Stuffed Star BreadA savory twist on the sweet braided star — each layer has ground beef and herbs.→ Serve as a tear-and-share centerpiece.

6. Beef StromboliRolled dough with beef, peppers, mozzarella, and a swipe of marinara.→ Can be made ahead and sliced into pinwheels.

7. Beef Khachapuri (Georgian bread)Shaped like a boat, filled with beef and egg.→ Optionally crack an egg on top during the last few minutes of baking.

Comfort Food Classics

8. Beef CalzonesLike folded pizza pockets — beef, mushrooms, maybe some ricotta.→ Tomato sauce on the side for dipping.

9. Savory Beef GaletteA rustic, buttery freeform tart with ground beef, onions, and a layer of mashed potato.→ Great as a main dish with salad.

10. Piroshki (Russian Fried or Baked Buns)Fluffy or crispy dough filled with beef, onion, and dill.→ Can be made in big batches.

Would you like one of these fully developed into a picky-eater-friendly recipe (e.g. no heavy herbs or too much cheese)? Or should I give you a few new, creative hybrids next?

I knew it needed to be soft and cloudy:

I want something with puffy cloudy dough and meat should be picky eater friendly no onions

ChatGPT knew exactly what I needed in my life:

Got it — soft, cloud-like dough and ground beef filling with no onions and picky-eater friendly flavors. Here's a perfect idea:

Fluffy Beef Buns (Baked or Steamed)

Think bao meets dinner roll — pillowy dough stuffed with lightly seasoned beef. Mild, juicy, and freezer-friendly.

🌟 Why you’ll love it:

• The dough is enriched for maximum softness (like milk bread or bao).

• The filling is juicy but not spicy or too seasoned.

• Kids and picky eaters will love the familiar texture and comforting flavor.

🧾 Ingredients

For the Dough (cloud-soft & fluffy)

• 300g (2½ cups) all-purpose flour

• 1 tsp instant yeast

• 2 tbsp sugar

• ½ tsp salt

• 1 egg

• 120 ml (½ cup) warm milk

• 2 tbsp butter, softened (or olive oil if dairy-free)

For the Filling

• 250g (½ lb) ground beef

• 1 small carrot, finely grated (optional but subtle sweetness)

• 1 garlic clove, grated or minced (can skip if very picky)

• 2 tbsp ketchup or tomato paste

• Salt to taste (~½ tsp)

• Black pepper (a pinch)

• 1 tsp soy sauce (adds umami, not detectable)

• Optional: 1 tsp grated Parmesan or cream cheese for moisture

🍳 Instructions

Step 1: Make the dough

1. Combine flour, yeast, sugar, and salt in a bowl.

2. Add the egg, warm milk, and butter. Mix to form a soft dough.

3. Knead until smooth and elastic (~8–10 minutes by hand or stand mixer).

4. Cover and let rise until doubled, about 1 hour.

Step 2: Prepare the filling

1. In a skillet over medium heat, cook the ground beef until no longer pink.

2. Add carrot, garlic (if using), ketchup, soy sauce, salt, and pepper.

3. Sauté until slightly thickened and not watery. Cool before filling.

Step 3: Shape the buns

1. Punch down the dough and divide into 8–10 balls.

2. Flatten each into a disc, place ~1 tbsp filling inside, and pinch to seal.

3. Place seam-side down on a lined baking tray. Let rise for 20–30 min.

Step 4: Bake or Steam

• Bake Option:Brush with egg wash. Bake at 350°F (175°C) for 18–20 minutes until golden.Optionally brush with melted butter after baking for shine and softness.

• Steam Option:Steam buns in a parchment-lined steamer for 12–15 minutes.

🍽️ Serving Ideas

• With plain yogurt or mild tomato dipping sauce

• As lunchbox items or freeze-and-reheat snacks

• With a side of cucumber sticks or steamed veggies

I'm all about yeast activating. I also had different amounts than the recipe so asked to adjust:

I'm going to activate yeast with milk and sugar first. And steam. And double the amount because I'll use 1 lbs meat. Please update recipe 

ChatGPT stepped up its game:

Perfect — here’s your updated steamed fluffy beef bun recipe using the activated yeast method, doubled quantity for 1 lb of beef, and optimized for a super puffy, cloud-like result:

Steamed Fluffy Beef Buns (No-Onion, Picky Eater Friendly)

Pillowy steamed buns stuffed with gently seasoned ground beef — no onions, no fuss. Perfect for lunches, snacks, or freezer meals.

🧾 Ingredients

For the Dough (makes ~18 buns)

• 600g (5 cups) all-purpose flour

• 2 tsp instant yeast

• 2 tbsp sugar (for yeast activation)

• 240 ml (1 cup) warm milk (not hot – ~110°F / 43°C)

• 1 tsp salt

• 1 egg

• 4 tbsp softened butter (or olive oil for dairy-free)

For the Filling (picky-eater safe)

• 1 lb ground beef

• 1 medium carrot, finely grated (optional but adds moisture and mild sweetness)

• 1½ tbsp ketchup or tomato paste

• 2 tsp soy sauce

• Salt to taste (start with 1 tsp)

• Pinch of black pepper

• Optional: 2 tbsp cream cheese or grated Parmesan (for richness)

🍳 Instructions

Step 1: Activate Yeast

1. Warm the milk to about 110°F (lukewarm to the touch).

2. Stir in the sugar and sprinkle the yeast on top.

3. Let sit for 5–10 minutes until foamy.

Step 2: Make the Dough

1. In a large bowl, combine the flour and salt.

2. Add the foamy yeast mixture, egg, and softened butter.

3. Mix and knead until smooth and elastic — about 10 minutes by hand or 6 minutes in a stand mixer.

4. Cover and let rise in a warm spot until doubled, about 1–1.5 hours.

Step 3: Make the Filling

1. In a pan over medium heat, cook the ground beef until mostly browned.

2. Add the grated carrot, ketchup, soy sauce, salt, and pepper.

3. Cook until thickened and no liquid remains. Let cool slightly.

4. Stir in cream cheese or Parmesan if using.

Step 4: Shape the Buns

1. Punch down the dough and divide into 18 equal pieces.

2. Flatten each piece into a 4-inch circle.

3. Place a heaping tablespoon of filling in the center.

4. Gather and pinch the edges to seal tightly, forming a bun.

5. Place each bun seam-side down on a square of parchment.

6. Cover loosely and let rest 20–30 minutes until puffy.

Step 5: Steam the Buns

1. Prepare your steamer (bamboo or metal). Bring water to a boil, then lower to a steady medium simmer.

2. Steam buns in batches for 12–15 minutes, keeping space between them.

3. Turn off heat and let sit 2 minutes with lid cracked slightly to prevent collapse.

🍽️ Serving Ideas

• Serve warm with plain yogurt or sweet chili sauce

• Pair with lightly salted cucumber sticks or steamed green beans

• Freeze leftovers in an airtight bag; reheat by steaming or microwaving with a damp towel

I wasn't sure about steaming:

Should I steam with the parchment paper or without?

ChatGPT said I should absolutely use parchment paper:

Yes, steam with the parchment paper under each bun — here's why:

✅ Why use parchment:

• Prevents sticking: The buns are very soft and will stick badly to metal or bamboo without it.

• Easier handling: You can lift each bun out cleanly without deflating or tearing them.

• Keeps bottoms smooth: Avoids soggy or crumpled bases from condensation.

🔪 How to prep the parchment:

• Cut squares about 3–4 inches wide (just larger than the shaped buns).

• Lightly oil if your parchment tends to stick (some brands are more grippy).

• Place each bun seam-side down on a square before the final proof.

Let me know if you're using a metal steamer with small holes — I can give you a tip for better airflow without sogginess.

I wanted to split and do half and half due to time constraints:

Steaming will take a lot of time can I maybe bake some of them? If so can you give me the instructions for baking

So ChatGPT gave me the instructions:

Yes — you can absolutely bake some of them instead of steaming! It’s a great way to save time, and the result will be like ultra-soft dinner rolls with savory filling inside. Here's how to bake them while keeping the texture light and fluffy:

🔥 Baking Instructions for Fluffy Beef Buns

🧁 Before Baking:

• After shaping the buns and placing them seam-side down on parchment-lined trays, let them rise for 20–30 minutes until puffy.

• Optional but highly recommended: Brush with egg wash (1 egg + 1 tbsp milk or water) for a golden, shiny top.

• Sprinkle sesame seeds if desired.

🍞 Baking Time & Temperature:

• Preheat oven to 350°F (175°C)

• Bake buns for 18–22 minutes, or until the tops are golden brown and bottoms are lightly browned.

• Optional: After baking, brush lightly with melted butter to keep the crust soft and flavorful.

💡 Texture Difference:

• Steamed = ultra-soft, slightly chewy, cloud-like buns

• Baked = golden crust, still fluffy inside, slightly firmer and breadier

Both versions freeze and reheat well, and you can mix and match in one batch if you're short on steamer space.

Let me know if you want to do a batch with cheese on top or inside — I can give those variations too.

Being calorie aware, I wanted to know what I am getting myself in to:

How many calories per one steamed bun? Assuming yield of 18 buns

ChatGPT did the math:

Let’s calculate the approximate calories per one steamed bun assuming a yield of 18 buns from the full recipe you’re using (with 1 lb ground beef, enriched dough, and optional cream cheese).

🔍 Ingredient Breakdown (Total Batch)

Dough:

• 5 cups all-purpose flour = 2,275 kcal

• 1 egg = 70 kcal

• 4 tbsp butter = 400 kcal

• 2 tbsp sugar = 100 kcal

• 1 cup whole milk = 150 kcal

➡️ Dough Total: ~2,995 kcal

Filling:

• 1 lb ground beef (80/20): ~1,150 kcal

• 1 carrot: ~25 kcal

• 1½ tbsp ketchup: ~25 kcal

• 2 tsp soy sauce: ~10 kcal

• 2 tbsp cream cheese (optional): ~100 kcal

➡️ Filling Total: ~1,310 kcal

📊 Grand Total: ~4,305 kcal for 18 buns

➡️ Per Steamed Bun: ~239 calories

⚠️ Notes:

• If you omit the cream cheese, drop ~6 kcal per bun.

• If you use leaner ground beef (e.g., 90/10), you could save ~25–35 kcal per bun.

• Baked versions will be slightly higher (~250–260 kcal each) due to egg wash and surface browning.

Let me know if you want macro breakdown (protein, carbs, fat) as well!

Scroll to the top or click the link below for the final recipe.

---

Jump to recipe

---

Comments