Bao Buns (Chinese Steamed Buns)

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon yeast
• 3/4 cup warm water
• 1/4 cup vegetable oil

Steps

1. 1 In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and yeast.
2. 2 Add warm water and oil to the dry ingredients and mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth.
4. 4 Divide the dough into 8 equal portions and shape into balls.
5. 5 Place the balls in a steamer lined with parchment paper, cover, and let rest for 45 minutes.
6. 6 Steam the buns over boiling water for 12-15 minutes until cooked through.
7. 7 Remove from steamer and cool slightly before serving.

Nutrition

Tips

• For extra fluffy buns, proof the yeast in warm water before adding to the dry ingredients.
• If you don't have a steamer, use a metal colander set over a pot of boiling water.
• Brush the tops with melted butter right after steaming for an extra glossy finish.
• Store uncooked dough balls in the fridge for up to 24 hours before steaming.
• Ensure your steamer is covered while resting and cooking to keep moisture in.

Storage

Bao buns are best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in a steamer or microwave. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

Serving Suggestions

• Fill with braised pork belly for classic char siu bao.
• Top with a drizzle of soy sauce and sesame seeds.
• Pair with a simple cucumber salad.
• Serve alongside a hearty miso soup.

FAQ