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Goat cheese and walnut bao bun served
Bao bun filled with soft goat cheese and toasted walnuts – simple and unique appetizer

Goat Cheese & Walnut Stuffed Bao Buns

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
Bao bun (steamed bun) is originally a star of Chinese street food, but its neutral, soft dough begs for fusion experiments. In this recipe, Far East meets Mediterranean flavors: cloud-soft dough embraces characterful, salty goat cheese and crunch of toasted walnuts. Like a refined cheese sandwich dressed up for a party.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Steamer (bamboo or metal insert)
  • Skillet (for walnuts)
  • Small bowl (for mixing)
  • Parchment paper

Allergen Information

⚠️ Milk
⚠️ Tree Nuts
⚠️ Wheat

Instructions

1 ✓

Roughly chop walnuts and toast in dry skillet over medium heat 2-3 minutes until fragrant. Watch out, they burn fast!

Tip: Toasting brings out essential oils in walnut, making it much more intense 'nutty' flavor and crunchier.
2 ✓

Crumble goat cheese into small bowl. Mix in olive oil, toasted walnuts, and pepper. Don't mix until creamy; chunky is good.

Tip: Oil helps hold filling together, pepper highlights cheese sharpness.
3 ✓

Place frozen bao buns in parchment-lined steamer. Steam over boiling water 5-6 minutes until completely soft.

Tip: Parchment prevents sticking. If no steamer, can steam in metal sieve with lid.
4 ✓

Gently open hot, soft buns and fill with goat cheese-walnut mixture. Serve immediately.

Tip: Bun heat slightly melts cheese, making entire filling creamier.

Recipe FAQ

I don't like goat cheese, what can I substitute?
Goat cheese's distinctive taste is key, but if too strong, use Brie or a more neutral cream cheese.
Where do I get bao buns?
In Asian grocery freezer sections, usually found as 'lotus leaf bun' ready to steam.

Ingredients

  • 4 pc Frozen Bao Bun Dough
  • 4 oz Soft Goat Cheese
  • 2 oz Walnut Halves
  • 1 tbsp Olive Oil
  • 1 pinch Freshly Ground Black Pepper