Steamed Bao Buns Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with 1 tbsp of the sugar and the instant yeast. Stir and let sit 5–8 minutes until foamy.

Make dough

In a large bowl or stand mixer bowl, whisk together flour, remaining sugar, baking powder and salt. Add the foamy yeast mixture, milk and vegetable oil. Mix with a dough hook or wooden spoon until a shaggy dough forms.

Knead

Knead by hand on a floured surface or with a stand mixer for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add a teaspoon of flour at a time if too wet.

First rise

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–75 minutes or until doubled in size.

Shape buns

Punch the dough down and turn onto a lightly floured surface. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a ball, then flatten into an oval about 4 inches long and 3 inches wide. Brush lightly with oil, fold in half lengthwise (use parchment strips between if steaming stacked) to form the classic bao shape, or roll into rounds for open buns.

Second rise

Place each folded bun on a 2x2 inch parchment square, cover with a towel, and let rest 20–30 minutes until slightly puffy.

Steam

Prepare a steamer (bamboo or metal) with boiling water. Arrange buns with space between them. Steam over high heat for 10–12 minutes. Do not lift the lid during steaming. After steaming, turn off heat and let buns sit covered for 2 minutes before removing lid to avoid collapsing.

Finish

Brush buns lightly with melted butter or oil to keep them soft and shiny. Keep warm until assembly.

Prepare vegetables: thinly slice the daikon (or cucumber) and julienne the carrot so you have approximately 1 1/2 cups combined. Place in a heatproof jar or bowl.

Make brine: in a small saucepan combine rice vinegar, water, sugar and salt. Warm gently and stir until sugar and salt dissolve. Cool for 5 minutes.

Combine and chill: pour the warm brine over the vegetables, press them down to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before using. These quick pickles keep up to 1 week refrigerated.

Prepare shallots: separate shallot rings and pat dry gently between paper towels to remove excess moisture.

Heat oil: in a small saucepan or shallow skillet, heat neutral oil to 325–350°F (160–175°C). If you don't have a thermometer, test with a small piece of shallot; it should sizzle slowly and turn golden in about 30–45 seconds.

Fry: in batches, fry the shallot slices, stirring occasionally, until golden brown and crisp (about 30–60 seconds per batch depending on thickness). Avoid overcrowding. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Season: while hot, sprinkle with 1/2 tsp salt. Let cool; shallots will crisp further. Store in an airtight container for up to 1 week.

Mix: in a small bowl combine fish sauce, lime juice, rice vinegar, palm sugar, minced garlic and minced chili. Stir until sugar dissolves. Add 2 tbsp water to adjust intensity and whisk until cohesive.

Taste and adjust: balance the sauce — add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. Stir in chopped cilantro if using. Chill briefly if preferred; sauce can be made ahead and refrigerated up to 3 days.

Warm protein: if using pre-cooked protein (roasted pork, chicken, or pan-fried tofu), reheat and slice thinly so it fits inside the bao.

Fill buns: open a steamed bao, brush a little nam jim on the inside (about 1 tsp), layer 2–3 slices of protein (about 2–3 tbsp), add 1–2 tbsp of quick pickles, and sprinkle 1–2 tsp of crispy shallots on top. Add a pinch of toasted sesame seeds if desired.

Serve: arrange on a platter with extra nam jim on the side for dipping. Serve immediately while buns are warm and fluffy.