Steamed Bao Buns Recipe

Activate yeast

In a small bowl, combine warm water (not hot, ~105–115°F / 40–46°C), 1 tbsp of the sugar, and the instant yeast. Stir and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl or bowl of a stand mixer, whisk together the all-purpose flour, remaining 2 tbsp sugar, baking powder, and salt.

Combine wet and dry

Add the foamy yeast mixture, warm milk, and vegetable oil to the dry ingredients. Mix with a wooden spoon or using the dough hook on low until a shaggy dough forms.

Knead

Knead the dough by hand on a lightly floured surface or with the mixer dough hook for 8–10 minutes until smooth, elastic, and slightly tacky. If too sticky add up to 2 tbsp flour; if too dry add 1–2 tsp water.

First rise

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Divide and shape

Punch down the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 60–70 g / 2–2.5 oz each). Roll each piece into a smooth ball, then flatten into an oval about 4 inches long and 1/8 inch thick, tapering the edges slightly.

Fold

Brush the center of each oval lightly with a few drops of vegetable oil, fold the oval in half (create a semi-circle), and press the sides gently to seal but leave the bun puffable. Place each bun on a 2x2 inch square of parchment (to prevent sticking).

Second rise

Arrange buns on a tray (leave space between) cover loosely with plastic or a damp towel and let rest for 25–30 minutes until slightly puffy.

Steam

Prepare a steamer (bamboo or metal) and bring water to a rolling simmer. Place buns in the steamer basket with spacing. Steam over medium-high heat for 10–12 minutes with lid on. Turn off heat and let buns rest in closed steamer for 2 minutes before opening to avoid collapse.

Prepare filling

While dough is rising, combine ground pork, soy sauce, shaoxing wine, sesame oil, sugar, minced garlic, minced ginger, green onions, cornstarch, and white pepper in a bowl. Mix thoroughly until sticky and well combined—this helps the filling hold together.

Cook filling

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the pork mixture and cook, breaking up clumps, until no longer pink and any liquid has mostly evaporated, about 6–8 minutes. Taste and adjust seasoning if needed. Remove from heat and let cool slightly before filling buns.

Assemble (if using filling)

After rolling and flattening each dough piece, place about 1–2 tbsp of cooled pork filling into the center before folding the oval in half. Seal gently, keeping the pocket open enough to steam into a fluffy bun.

When buns are steamed, transfer them carefully to a serving plate. Garnish with toasted sesame seeds, serve with hoisin sauce and pickled cucumbers or quick pickle on the side. Serve warm.

Storage: cooled buns can be stored in an airtight container in the refrigerator for up to 2 days or frozen (tray freeze then bag) for up to 1 month. Reheat from frozen by steaming 8–10 minutes.