Bao Bun Recipe

Make dough

In a large bowl combine warm water, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add vegetable oil, salt and half the flour; stir to combine.

Add the remaining flour and baking powder. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 5–6 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough and roll into a log. Divide into 12 equal pieces (about 1.5 oz / 40 g each). Roll each piece into a ball and flatten into an oval about 4 inches long, 3 inches wide and 1/8 inch thick. Brush lightly with oil on one side, then fold in half and place on a small piece of parchment, folded-side down (or folded with a baking liner) to maintain the shape.

Cover assembled buns with plastic wrap or a damp towel and let rest 20–30 minutes while you prepare fillings and steam setup.

While dough rests, combine julienned cucumber and carrot with rice vinegar, sugar and salt in a small bowl. Toss and let sit 10–15 minutes to quick-pickle. Drain excess liquid before serving.

If using cilantro or sesame seeds, prepare and set aside.

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add minced garlic and grated ginger; sauté 20–30 seconds until fragrant.

Add ground pork and break it up with a spatula. Cook until no longer pink, about 4–5 minutes.

Stir in soy sauce, oyster sauce, brown sugar, sesame oil and green onion. Mix well.

Combine cornstarch with 2 tbs water to make a slurry, then add to the skillet. Cook 1–2 minutes until sauce thickens slightly and coats the pork. Remove from heat and taste; adjust seasoning with salt or extra soy if needed. Set aside.

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds.

Add ground beef and cook, breaking up, until browned and cooked through, about 4–6 minutes. Drain excess fat if necessary.

Stir in hoisin, soy sauce, rice vinegar, sesame oil, chili garlic sauce (if using) and green onion. Mix to combine.

Whisk cornstarch into 2 tbs water and add to the pan. Cook 1–2 minutes until the mixture slightly thickens and coats the beef. Remove from heat and set aside.

Prepare a steamer: fill a wok or wide pot with 1–2 inches of water and bring to a simmer. Line steamer basket with parchment squares or cabbage leaves and lightly oil them to prevent sticking.

Place bao (on their parchment pieces) seam-side down in the steamer, leaving space between buns for expansion—work in batches if needed.

Cover and steam over medium heat for 10–12 minutes per batch, until buns are puffy and cooked through. Do not lift the lid during steaming to avoid collapse.

Remove buns from steamer and optionally brush tops with melted butter for shine. Keep warm while steaming remaining batches.

To assemble: open a bun, spread a little hoisin inside, add 1–2 tbs of chosen filling (pork or beef), top with pickled cucumber and carrot, garnish with cilantro and a sprinkle of sesame seeds. Add sriracha if desired.