Soft, pillowy bao buns are a delightful snack and surprisingly easy to make at home. Start with a simple yeasted dough and enjoy them plain or filled with meats, vegetables, seafood, or sweet fillings. This steamed bao bun recipe freezes well, so you can make a big batch to store for later or grab one as a midnight treat.
Although bao have roots in Chinese mantou, this recipe reflects a Taiwanese-style bao bun—equally fluffy but simpler in shape. The result is a versatile, handheld comfort food that works as a snack or part of a casual meal.
Plan ahead: total time is about two hours from start to finish, but most of that is hands-off while the dough rises. Active prep takes roughly 15 minutes, and steaming just before serving adds another short step.
Table of Contents
- For the best bao buns
- Ingredient Notes and Substitutions
- How to Make Bao Buns
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Steamed Bao Buns Recipe
This bao recipe works beautifully for pork buns—fill with Chinese BBQ pork, braised pork belly, or shrimp. Use whatever fillings you prefer and experiment to find your favorite combinations.
Tip From Kevin
For the best bao buns
- After the first rise, roll the dough into ovals and lightly brush with oil before folding to prevent sticking.
- Place each bun on a small parchment square before steaming.
- Steam in batches, leaving space between buns so they don’t stick together.
- After steaming, leave the steamer lid on for a minute or two before opening to prevent collapsing.
Ingredient Notes and Substitutions
(See the recipe card below for exact quantities)
- Flour – All-purpose flour works well; unbleached all-purpose is fine too.
- Sugar, Salt & Yeast – Sugar feeds the yeast; salt controls fermentation and adds flavor.
- Baking Powder – Helps the buns stay light and tender.
- Milk – Use room-temperature milk so it can trap air and help the dough rise; cold milk can yield a denser texture.
- Vegetable Oil – Keeps the dough moist and soft. You can substitute other neutral oils or butter, though texture may change slightly.
- Sesame Oil – Brush a small amount on the rolled dough to add flavor and help the buns open when steamed.
How to Make Bao Buns
- Mix the dough. In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, salt, and baking powder. With the mixer running, slowly add room-temperature milk and a tablespoon of vegetable oil. Mix about 10 minutes until the dough is smooth, soft, and elastic.
- First rise. Shape the dough into a ball, cover with a damp cloth, and let rise for 1 hour. Meanwhile, cut parchment into 4-inch squares for steaming.
- Cut the rolls. Punch down the dough and roll it to about 1/2-inch thickness. Brush a thin layer of sesame oil over the surface, then cut 3½–4-inch circles with a cutter or glass.
- Second rise. Fold each circle in half, place on a parchment square, and gently press so it stays folded. Cover and let rest 30 minutes.
- Steam the buns. Bring water to a boil in a steamer or wok and set a steamer basket in place. Arrange buns (with parchment) in the basket with at least 1 inch between each. Steam over medium heat for 12 minutes, then turn off the heat and let the lid remain closed for 5 minutes before opening.
- Cool and serve. Transfer buns, using the parchment, to a wire rack to cool slightly. Repeat until all buns are steamed, then serve warm.
Recommended Tools
- Stand mixer with a dough hook for easier kneading.
- Cookie or biscuit cutter (3½–4 inches) or a drinking glass as an alternative.
- Steamer with basket (a wok with a steamer basket also works).
- Wire rack to cool buns without soggy bottoms.
Storing and Reheating
Store cooled leftover buns in an airtight container in the refrigerator with a paper towel to absorb condensation. They keep for up to five days.
For longer storage, freeze the buns either before or after steaming. To freeze cooked buns, cool completely, flash-freeze on a sheet pan, then transfer to a sealed bag or container. Thaw frozen dough in the refrigerator before steaming. Reheat steamed buns by wrapping each in a damp paper towel and microwaving in short bursts until warm.
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Frequently Asked Questions
Bao buns are soft, steamed breads made from a leavened yeast dough. They’re pillowy and slightly chewy, often folded and stuffed with savory or sweet fillings. They’re ideal as a portable, handheld snack or as part of a casual meal.
Bao are made with leavened dough, giving them a fluffy, roll-like texture after steaming. Dumplings use thinner, unleavened wrappers and are typically boiled, steamed, pan-fried, or a combination. Filling styles overlap, but texture and dough are the main differences.
Let the buns rest inside the covered steamer for the recommended five minutes after turning off the heat. Opening the lid immediately lets cool air in and can cause the buns to deflate.
Steamed Bao Buns
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/8 cup sugar
- 1 teaspoon dry instant yeast
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup milk (room temperature)
- 1 tablespoon vegetable oil
- sesame oil (for brushing)
Instructions
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In a stand mixer with a dough hook, combine flour, sugar, yeast, salt, and baking powder. Slowly add room-temperature milk and 1 tablespoon oil while mixing. Knead on low for about 10 minutes until the dough is smooth, elastic, and not sticky. If too wet, add flour 1/2 tablespoon at a time.
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First rise. Shape the dough into a ball, cover with a damp cloth, and let it rise 1 hour. Meanwhile, cut ten 4-inch parchment squares.
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Punch the dough down and roll to 1/2-inch thickness. Brush with sesame oil to help the buns open when steamed.
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Use a cookie cutter or cup to cut 3 1/2–4 inch circles from the dough.
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Second rise. Fold each circle in half, place on a parchment square, and gently press so it stays folded. Cover and rest 30 minutes.
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Bring water to a boil in a steamer or wok, set the steamer basket in place, and arrange buns with parchment leaving 1 inch between them. Steam over medium heat 12 minutes. Turn off heat and keep the lid closed for 5 minutes before opening.
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Transfer to a wire rack to cool slightly and repeat with remaining buns.
Nutrition
Nutrition information is an estimate and should not replace professional advice.
