Bao Recipe
Make Bao Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bao Dough
Filling (Classic Pork & Scallion)
Assembly & Steaming
Optional Garnish & Serving
Method
Bao Dough
- 1
Activate yeast and combine liquids
In a small bowl, combine warm water, warm milk and 1 tablespoon of the sugar. Sprinkle the instant yeast over the surface, stir lightly, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead; start over with fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl (or stand mixer bowl), whisk together the all-purpose flour, remaining 2 tablespoons sugar, baking powder, and salt until evenly distributed.
- 3
Form the dough
Make a well in the center of the dry ingredients and add the foamy yeast mixture, vegetable oil, and warm milk (if not already added). Mix with a spatula until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for 2–3 minutes to bring dough together.
- 4
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead with the hook for 6 minutes. Dough should be soft but not sticky; add up to 1 tablespoon flour or a teaspoon of water as needed.
- 5
- 6
Punch down and rest
Deflate the dough gently, turn it out onto a lightly floured surface, and divide into 12 equal pieces (roughly 60–70 g each). Roll each piece into a smooth ball, then flatten into 3–4 inch discs. Stack discs with small pieces of parchment between if when shaping; cover with a towel and let rest 15 minutes to relax gluten.
Filling (Classic Pork & Scallion)
- 7
Prepare aromatics
Finely slice scallions, mince garlic, and grate ginger. Keep separate until ready to combine.
- 8
Combine filling ingredients
In a mixing bowl, add ground pork, soy sauce, oyster sauce, dark soy (if using), sesame oil, rice wine, grated ginger, minced garlic, sugar, white pepper, and cornstarch. Mix with a spatula or chop with a cleaver motion until the mixture becomes sticky and slightly tacky (this builds texture).
- 9
Adjust texture
Add 1–2 tablespoons water as needed to achieve a cohesive, slightly loose paste (not soupy). Fold in the sliced scallions. Taste a small amount by briefly frying a teaspoon of filling until cooked and adjust seasoning if necessary (more soy or a pinch of salt). Chill filling if it warms up during prep.
Assembly & Steaming
- 10
Shape bao
Take one rested dough disc, press in the center with your fingers to create a thicker rim, and stretch the center to about 3–4 inches across. Place about 1.5 tablespoons (roughly 20–25 g) of pork filling in the middle. Gather edges up and pinch to seal into a smooth bun with the seam at the bottom. Repeat for remaining buns. Place each bun on a parchment square. Lightly oil the seam side or the bottom of the bun to prevent sticking to the steamer.
- 11
Final proof
Arrange buns in the steamer basket/pan leaving space for expansion (12 buns in two layers or a single layer depending on steamer size). Cover loosely and let rise for 25–35 minutes until puffy (do not overproof or they may collapse).
- 12
Steam
Bring about 1 liter of water to a boil in your steamer pot. Place the steamer basket over simmering water, cover, and steam buns over medium-high heat for 12–14 minutes. Avoid lifting the lid during steaming. After time is up, turn off heat and let sit covered for 3–5 minutes to prevent sudden collapse from temperature shock.
- 13
Unmold and serve
Carefully remove each bao on its parchment square from the steamer. Serve warm with hoisin sauce, pickles, or your preferred condiments.
Optional Garnish & Serving
- 14
Assemble servings
If serving as gua bao (open-faced), slice buns horizontally and fill with 1–2 tablespoons hoisin, pickled cucumbers or mustard greens, and add a steamed bao bun half with the filling inside. Alternatively, serve whole buns with dipping hoisin on the side.