Steamed Bao Buns
Pillowy soft, slightly sweet, and incredibly fluffy. These homemade steamed bao buns are the perfect canvas for your favorite fillings, from savory pork belly to sweet red bean paste. A dim sum classic you can easily make at home.
For 8 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the sugar.
- c.Stir gently and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active and ready.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, baking powder, and salt.
- c.Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
- d.Mix with a spatula or your hands until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it becomes smooth, soft, and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 8-10 minutes.
- 3
Step 3
- a.First Proofing
- b.Lightly oil the mixing bowl and place the dough inside, turning it once to coat.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Buns
- b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and knead for 1-2 minutes.
- c.Divide the dough into 16 equal pieces (about 45g each).
- d.Roll each piece into a smooth ball, then use a rolling pin to flatten it into an oval shape about 4 inches long and 1/4 inch thick.
- e.Lightly brush the surface of each oval with vegetable oil.
- f.Fold the oval in half to create a semi-circle, placing a chopstick at the fold to prevent it from sealing shut. Gently remove the chopstick.
- g.Place each shaped bun on its own small square of parchment paper.
- 5
Step 5
- a.Second Proofing
- b.Arrange the shaped buns on a baking sheet or directly in your steamer basket, leaving at least 1 inch of space between them.
- c.Cover loosely with plastic wrap and let them rest for 20-30 minutes. They will puff up slightly.
- 6
Step 6
- a.Steam the Buns
- b.Prepare your steamer by adding water to the bottom pot and bringing it to a rolling boil over medium-high heat.
- c.Carefully place the steamer basket with the buns over the boiling water. If using a metal steamer, wrap the lid in a clean kitchen towel to prevent condensation from dripping on the buns.
- d.Cover and steam for 10-12 minutes. Do not open the lid while they are steaming.
- e.Once done, turn off the heat and let the buns sit in the steamer with the lid on for another 5 minutes. This crucial step prevents them from deflating when exposed to the cooler air.
- f.Work in batches if necessary, ensuring the water level in the steamer doesn't run low.
- 7
Step 7
- a.Serve
- b.Carefully remove the buns from the steamer. They are best served immediately while warm.
- c.Gently open the buns and fill them with your favorite savory or sweet fillings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your yeast is fresh and the water is warm (not hot) to guarantee a good rise.
- 2Kneading thoroughly is the secret to a soft, fluffy, and chewy texture. The dough should pass the 'windowpane test'.
- 3To create a warm proofing environment, place the dough in an oven with only the light turned on.
- 4Wrap the steamer lid with a kitchen towel to absorb condensation, preventing water from dripping onto the buns and creating soggy spots.
- 5Do not overcrowd the steamer. The buns need ample space to expand as they cook.
- 6Leftover buns can be stored in an airtight container in the fridge for 3 days or frozen for up to a month. Reheat by steaming for 3-5 minutes until soft.
Adapt it for your goals.
Filling
Fill with classic savory options like Char Siu (BBQ Pork), braised pork belly, teriyaki chicken, or vegetarian fillings like spicy tofu, shiitake mushrooms, or a vegetable stir-fry.
Sweet VersionSweet Version
For a dessert bao, fill the dough before steaming with sweet red bean paste (anko), black sesame paste, or a creamy custard filling (Nai Wong Bao).
Flour VariationFlour Variation
For a slightly different texture, you can use special low-gluten bao flour, often available at Asian markets. You can also substitute up to 25% of the all-purpose flour with whole wheat flour for a heartier bun.
Why this is on our healthy list.
Low in Fat
The steaming method of cooking requires no added oil, making these buns naturally low in fat compared to fried or baked breads.
Provides Energy
The primary ingredient is flour, a carbohydrate that the body converts into glucose, providing a quick and efficient source of energy.
Frequently asked questions
Steamed bao buns are moderately healthy. They are low in fat because they are steamed rather than fried. However, they are made with refined white flour, making them high in carbohydrates. Their overall healthiness largely depends on the fillings used.