These homemade Bao Buns are soft and subtly sweet. They’re the perfect base for all kinds of dreamy fillings.
This is the kind of thing you’ll want to make on a random Tuesday and then again for a dinner party the following week. Bao buns aren’t exactly quick to pull together, but honestly, they’re worth every bit of effort. The prep is straightforward, and once you’re rolling and cutting the dough, it’s actually kind of fun.
Bao are ultra-soft, fluffy steamed buns that originated in China, and they can be filled with just about anything, from braised pork to sweet red bean paste. I used to live down the street from a bao shop and assumed that was as close as I’d ever get. I thought, why bother making them at home when you can just buy them hot and perfect? But when I finally gave it a go, I surprised myself. Bring them to a dinner party, pack them up for a picnic, hand them out at the office—you’ll see people’s moods visibly improve.
Some fan-favorite fillings
I’ve seen bao filled with crispy pork belly, lemongrass chicken, soft-shell crab, and even breakfast-style with scrambled eggs and bacon. The buns are sweet and neutral enough that they play well with almost any flavor combination, so don’t be afraid to get creative. Traditionally, though, bao are filled with savory mixtures like braised pork, minced beef, or spiced vegetables, often seasoned with soy sauce, ginger, garlic, and scallions. In many parts of China, the classic char siu bao (stuffed with Cantonese-style barbecue pork) is a dim sum staple, while in the north you’re likely to come across heartier steamed buns filled with cabbage and mushrooms. At home, families might fill them with whatever leftovers are on hand, turning the dough into a soft, portable meal. There are sweet versions as well. They’re usually filled with red bean paste, lotus seed paste, or custard and are absolutely delicious.
How do I store leftovers?
If you’ve gone through the effort of making bao, you’ll definitely want to keep any extras as fresh as you can. Store cooked bao in an airtight container in the fridge, where they should keep for up to 3 days. To reheat, steam them for 5–7 minutes until soft and warm again. To avoid drying them out in the microwave, place the bao on a microwave-safe plate and cover them with a damp paper towel (not dripping wet, just well-moistened). This traps steam as they heat up and keeps the dough soft. Microwave for 20–30 seconds. Let them rest for 1 minute after microwaving so the steam redistributes evenly.
Serving suggestions
Serve your bao any way you’d like. My recommendations are extensive, but I’m going to try to keep this concise. I’d never miss an opportunity to suggest these irresistible Chinese Chicken Wings. For a crunchy, cruciferous element, go with this fabulous Slaw With Asian Dressing or this recipe for Asian Brussels Sprouts. As for the potential fillings, the options are plentiful. Try this Air-Fryer Pork Belly or these Air-Fryer Chicken Thighs topped with Chinese Barbecue Sauce.
Bao Buns
Ingredients
- 1/3 cup warm water
- 2/3 cup warm whole milk
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
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In a small saucepan, combine the warm water and warm whole milk. Heat gently until the temperature reaches about 110°F–115°F.
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Remove from heat and allow to cool slightly so it does not kill the yeast. Mix the sugar and yeast into the warm mixture and allow to sit for about 5 minutes.
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In a large bowl, whisk together all-purpose flour, baking powder, and salt.
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Create a well in the center of the dry ingredients. Pour in the warm liquid mixture and add vegetable oil. Stir until a shaggy dough forms. If the dough is too dry, add an extra tablespoon of warm water.
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Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
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Place the dough in a lightly greased bowl, turning it once to coat the surface with oil. Cover with a clean towel or plastic wrap and let it rise in a warm place until doubled in size (about 90 minutes).
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Punch down the risen dough and knead briefly. Roll it into a rectangle about 1/4-inch thick. Using a round cutter (about 3–3 1/2 inches in diameter), cut out circles. Fold each circle in half to form a half-moon shape and gently press to seal, keeping a puffy appearance.
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Place each folded bun on a small square of parchment paper in a steamer basket, ensuring they have enough space (at least 1 inch apart). Cover and let rest for about 30 minutes until slightly puffed.
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Bring water to a simmer in a pot suitable for steaming. Place the basket over the simmering water (making sure the water does not touch the buns), cover, and steam for 10 minutes, or until the buns are fully puffed and cooked through. Work in batches if needed.
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Remove the buns carefully from the steamer. Serve warm, either plain or with your favorite fillings and dipping sauces.
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Let the buns cool slightly before serving to enjoy their soft, fluffy texture.
Nutrition
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