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Bao Buns Recipe

Quick Fluffy Bao Buns

Make soft, fluffy bao buns at home in under an hour! This quick recipe uses both yeast and baking powder to create pillowy steamed buns without the traditional long rising time. Perfect for stuffing with your favorite fillings like Korean grilled chicken, pulled pork, or vegetables.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Servings: 12 buns
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Bao Bun Dough
  • 350 g all-purpose flour 2 1/3 cups
  • 2 teaspoons instant yeast
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons neutral oil vegetable, canola, or peanut oil
  • 180 g lukewarm water approximately 3/4 cup
  • 3 tablespoons sesame oil for brushing
Korean Chicken Filling (Optional)
  • 500 g boneless skinless chicken thighs 1 lb, diced
  • 1 tablespoon gochujang paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chili jam
  • 1 tablespoon sesame oil
Sesame Slaw (Optional)
  • 1/4 head cabbage thinly sliced
  • 1/2 cucumber cucumber finely diced
  • 3 scallions scallions finely sliced
  • 1 handful cilantro leaves
  • 1 tablespoon sesame seeds

Equipment

  • Bamboo steamer or steaming basket
  • Large Pot with Lid
  • Rolling Pin
  • Kitchen scale (optional)
  • Parchment paper

Method
 

  1. Make the dough: In a large bowl, combine flour, instant yeast, baking powder, salt, neutral oil, and lukewarm water. Stir with a large spoon until a rough, shaggy dough forms. Use your hands to bring it together into a ball.
  2. Knead the dough: Turn dough onto a lightly floured surface and knead for 5 minutes. Push away with heel of hand, fold back, quarter turn, and repeat until smooth and elastic.
  3. Prepare steamer: Cut 12 small squares of parchment paper (5cm each) or line entire steamer basket with perforated parchment paper.
  4. Shape the buns: Divide dough into 12 equal pieces (about 50g each). Roll each piece into a ball, flatten into oval, then roll to 3 inches long. Brush one side with sesame oil and fold in half. Place on parchment squares.
  5. Rest the buns: Let shaped buns rest in steamer for 30 minutes until they puff up slightly. Cover with clean kitchen towel to prevent drying.
  6. Steam the buns: Bring large pot of water to boil. Place steamer on top and steam buns for 12 minutes until puffy and glossy. Do not open lid during steaming.
  7. Optional chicken filling: While buns rest, marinate diced chicken thighs with gochujang, soy sauce, rice vinegar, sweet chili jam, and sesame oil. Bake at 480°F (250°C) for 20 minutes until charred.
  8. Make slaw: Combine sliced cabbage, diced cucumber, scallions, cilantro, and sesame seeds. Dress with rice vinegar, sesame oil, fish sauce, and salt.
  9. Serve: Fill warm bao buns with your choice of filling. Top with slaw, extra sauce, sesame seeds, and cilantro. Serve immediately while warm.

Notes

Yeast Note: Use instant yeast that can be added directly to dry ingredients. If using active dry yeast, bloom in water first according to package instructions.
No Steamer? Use a deep pan with heatproof plate supported by foil balls. Ensure plate stays above water line and cover with tight lid.
Freezing: Bao buns freeze perfectly after steaming. Freeze on lined tray until solid, then store in zip-lock bags. Steam from frozen for 10 minutes when ready to serve.
Filling Ideas: Try pulled pork, miso salmon, crispy tofu, char siu pork, or rotisserie chicken. Great way to use leftovers!