Steamed Bao Buns

FAQ

Can I make bao buns ahead of time?

Yes. Steam them, cool completely, then freeze. Re-steam straight from frozen.

Why are my bao buns dense?

Usually under-proofing or dough that’s too dry. They should look visibly puffy before steaming.

Can I steam without a bamboo basket?

Yes. A pot with a rack works as long as the buns don’t touch the water.

How do I reheat them?

Steam for a few minutes or microwave quickly covered with a damp paper towel.

Chef’s Tips

The dough should feel soft and smooth, not sticky, that’s your key to fluffy buns.
Don’t rush the proofing. This is where the light, pillowy texture comes from.
Steam with enough space between buns so they can puff up properly.
Keep the steam consistent, avoid lifting the lid while cooking if possible.

Steamed Bao Buns

Wife with the Knife

These steamed bao buns are soft, pillowy little clouds you can fill with just about anything. Think juicy pork belly, crispy tofu, or fresh crunchy veg, all tucked into warm, fluffy bread that practically melts in your mouth. Once you make them at home, store-bought just won’t hit the same.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Proof Time 1 30

Total Time 2 30

Course Appetizer, Dinner, Hors d’oeuvres, Lunch

Cuisine Asian

Servings 12 buns

Equipment

Stand Mixer
Steam Basket
Parchment Paper

Ingredients

3½ cups all purpose flour
2 tbsp sugar
2 tsp instant yeast fast rising
3 tbsp milk
¾ cup warm water
3 tbsp neutral oil (or light olive oil)
½ tsp salt
1 tbsp olive oil for brushing

Instructions

In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until slightly foamy.
In a stand mixer bowl, combine flour and salt.
Warm the milk with the oil in a small saucepan over low heat (do not boil).
Make a well in the flour and add the yeast mixture and warm milk mixture.
Using a dough hook, knead on low speed until a soft dough ball forms.
Cover and rest the dough for 30 minutes.
Divide dough into 12-14 even pieces and roll into balls.
Roll each ball into a thin oval disc (about ½ cm thick).
Lightly brush with oil and fold into a half-moon shape.
Place on parchment-lined trays, cover, and proof for 1–2 hours until puffy.
Line steamer basket with parchment paper.
Steam buns in batches for about 10 minutes.
Serve warm and fill immediately with your favourite fillings.
Enjoy!

Notes

Keep bun sizes consistent for even steaming.
Don’t overcrowd the steamer.
Best served fresh while warm and fluffy.

Storage

Fridge: Store bao buns in an airtight container in the fridge for up to 3–4 days to keep them fresh and soft.
Reheating: Place bao buns on a microwave-safe plate, cover with a damp paper towel, and microwave for 20–30 seconds until soft and warm. You can also re-steam them for the best texture.
Freezing: Freeze fully steamed and cooled bao buns in an airtight container or freezer bag.
- To serve: Steam from frozen for 10–12 minutes, or until soft and fluffy again.