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Sticky Paneer Bao

Soft, pillowy, and just melt-in-the-mouth, this sticky paneer bao is a perfect example of how to incorporate Indian flavors and other Asian flavors. They are spicy, sweet, and super delicious. It's amazing how easy this dish is to make, and it is a great appetizer or dinner side.
Prep Time 2 hrs
Cook Time 14 mins
Total Time 2 hrs 14 mins
Course Main Course
Servings 22 Small Pieces


  • ½ Cup Water (Warm)
  • ½ Cup Milk (Warm)
  • 2 Tbsp Sugar
  • 2 Tbsp Oil
  • 1 Tbsp Active Dry Yeast

Dry Ingredient

  • 2.5 Cups All Purpose Flour
  • 2 Tbsp Sugar
  • ½ Tsp Baking Powder
  • ¼ Tsp Salt


  • Combine water, milk, sugar, oil, and active dry yeast till they dissolve.
  • Let it sit until the yeast is active.
  • Combine all the dry ingredients together. Pour the wet ingredients with the dry ingredients and make a soft supple dough. You can use a stand mixer or your hands.
  • Place the dough in a big mixing bowl or instant pot and proof for 2 hours. You can use more than 2 hours if needed.
  • Place the dough on a clean surface. Roll it into ¼ inch thick dough.
  • Cut the dough with the help of a cookie cutter or glass into your desired size. Brush the dough circles with oil. Fold them in half and place them on parchment paper for 30 minutes.
  • Bring water to a boil on a steamer or pot. Cover and steam them for about 12-14 minutes.
  • Fill them with your choice of filling and enjoy.