The BEST Bao Buns Recipe & Video - Seonkyoung Longest (2024)

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The BEST Bao Buns Recipe & Video - Seonkyoung Longest (1)

Bao Buns!
Bao means Buns so calling it bao buns doesn’t make sense but it is such a cute name!

Bao is steamed buns and it can be many different shapes and it can be by itself or filled with sweet/savory filling.

I shared mantou, my original steamed bun recipe a long ago. It’s very similar but this recipe is an upgraded version of the old one.

https://seonkyounglongest.com/chinese-steamed-buns-mantou/

I have a char siu bao & Japanese style pork bun recipe it is very delicious and you can use this bao bun recipe for the dough!

https://seonkyounglongest.com/cha-siu-bao-bbq-pork-buns/

https://seonkyounglongest.com/japanse-pork-buns/

It can be served as a side with any main meal that you prepped. I love bao with pepper pork!

https://seonkyounglongest.com/pepper-pork/

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (2)

My bao bun recipe is foolproof, so fluffy it’s ridiculous.

Let’s get started!

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (3)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (4)

Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve then let it sit until years activate, about 5 to 10 minutes.

Meanwhile combine flour, sugar, baking powder, and salt in a stand mixer. You could make it with your hand too if you prefer.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (6)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (7)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (8)

Pour the wet ingredients into the dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (9)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (10)

Take the dough out from the hook and form like a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (11)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (12)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (13)

You will see webs from the well-raised dough.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (14)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (15)

Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle four is not necessary but if you do, use as minimum as possible.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (16)

I bought my super long rolling pin from a local Asian grocery. It’s the best rolling pin ever!!! Love the thickness of the rolling pin is even and straight. I found a similar one on Amazon if you wanna check it out!

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (17)

Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 o 16 baos.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (19)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (20)

Lightly brush or spray oil on one surface of the baos and fold in half like a half-moon shape.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (21)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (22)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (23)

Gently press each bao with a roller and place it on a parchment paper or coffee filter-lined steamer.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (24)

Cover with a lid and let it rest for additional 30 minutes.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (25)

Meanwhile, bring water to boil on a wok or steamer pot.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (26)

Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes.When they are done cooking, tilt the lid a tiny bit for slow air circulation about 2 to 3 minutes before open the lid.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (27)
The BEST Bao Buns Recipe & Video - Seonkyoung Longest (28)

Spray some water on a coffee filter to prevent the dough from sticking.

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (29)

You can serve this bao as a side or make a sandwich!

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (31)

Enjoy!

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The BEST Bao Buns Recipe & Video - Seonkyoung Longest (32)

The BEST Bao Buns

★★★★★5 from 35 reviews
  • Author: Seonkyoung Longest
  • Total Time: 2 hours 8 mins
  • Yield: 14 to 16 1x
Print Recipe

Ingredients

Scale

  • 1/3 cup warm water
  • 1/2 cup warm milk
  • 1 tbsp active dry yeast
  • 4 tbsp sugar, divided half
  • 2 tbsp avocado, vegetable or canola oil
  • 2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes.
  2. Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You can mix with your hands too if you prefer.
  3. Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
  4. Take the dough off the hook and form it into a ball. Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.
  5. Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle flour if necessary, but if you do, use as minimal as possible. Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos.
  6. Lightly brush or spray oil on one surface of the baos and fold them in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
  7. Meanwhile, bring water to boil in a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt/open the lid slightly for slow air circulation, about 2 to 3 minutes before opening the lid all the way. Spray some water on coffee filter to prevent the dough from sticking. You can serve this bao as a side or make sandwiches! Enjoy!
  • Prep Time: 2 hours
  • Cook Time: 8 mins

Keywords: Bao, Bao Buns, Steamed Buns

Related

The BEST Bao Buns Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why add vinegar to bao? ›

In order to get white bao, many Chinese American cooks use low-gluten (low-protein), bleached cake flour for their bao dough; cake flour is milled from soft wheat and has 8 to 10% gluten/protein. To make up for the flour's lack of gluten a touch of vinegar is added to result in more chewy dough.

How long should you microwave bao? ›

Microwaving from Frozen

Use water to wet all surfaces of the frozen bao bun (this will ensure that the dough doesn't crack when heated). Place bun on a plate in the microwave. Heat on high for approximately one minute.

What is the difference between steamed buns and bao buns? ›

Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.

Why is my steamed buns not fluffy? ›

Any rush of cool air could potentially make the buns collapse. If you're making fluffy yeasted buns, let the buns sit covered in the steamer for an extra 5 minutes after the heat has been turned off. This resting time is crucial. If you open the lid too quickly, the cool air from outside might deflate the buns.

What does vinegar do in buns? ›

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.

Why do Chinese use vinegar? ›

It's used as a dipping sauce, to flavour stir fry, soup and stew. When consumed, vinegar helps to break down starchy food such as noodles, wheat buns and white rice. Soy sauce, the 'Chinese salt' is made from beans while vinegar is made from a variety of berries and grains.

Why are my bao buns soggy? ›

You will need to cover the inside of the pan lid with a tea towel or a couple of sheets of kitchen roll to prevent condensation from dripping on the buns and making them soggy. Can I freeze them? Yes these bao buns freeze really well.

What sauce goes with bao buns? ›

Soy-ginger sauce: This simple dipping sauce is quick to make. I mix soy sauce (or tamari or coconut aminos), finely chopped ginger and sesame seeds. The ginger will infuse the soy sauce. So sometimes I make this ahead of time so the ginger flavor will be stronger.

How to make bao wow? ›

To Serve
  1. STEP 1: Bring a generous amount of water to a rapid boil.
  2. STEP 2: Add frozen dumplings and cook for 3 minutes, or until they float.
  3. STEP 3: Reduce heat and simmer for 1-2 minutes.
  4. STEP 4: Drain and serve.
  5. STEP 5: Enjoy!

Is bao Chinese or Japanese? ›

Bao or Baozi are said to have been invented in China during the 3rd century by a military strategist called Zhuge Liang [181-234]. They were first named Mantou but over time they began to be referred to as baozi or bao meaning to wrap in Mandarin.

What do you eat with bao buns? ›

We always serve these buns with thinly sliced carrot and/or cucumber, fresh cilantro or mint, avocado, chiles, and sesame seeds. A few pickled jalapeños or the banh mi pickles from this recipe would also be excellent here.

What is another name for a bao bun? ›

As mentioned before Bao Buns are also commonly referred to as “bao, bay, pow, pau, paoare, Mantou, baozi, humbow, nunu, bakpao, bausak, however the most common terminology will be Bao or Steamed Buns. These soft delicious Chinese treats have been in existence for hundreds of years!

How do you make buns taste better? ›

Try basting your buns for moisture and flavor.

"Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun."

What kind of flour is bao made of? ›

White wheat flour that has a low to medium gluten content works best for bao buns. I usually use all-purpose flour (aka plain flour) since it's the most accessible type and has a medium gluten level (9-12g protein per 100g flour). If you're looking for the fluffiest buns, use cake flour which is low in gluten.

Can I use aluminum foil to steam buns? ›

Three aluminum foil wads should be enough to keep it stable. Foods with a flat bottom that will sit sturdily on the plate and not roll around too much are ideal — think fish filets, gyoza, and steamed buns, to name a few.

What is the purpose of vinegar in soup? ›

Adding Vinegar in Soup

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings.

What is the purpose of adding vinegar to food? ›

The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish. It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar can change the texture of foods.

What does rice vinegar do for Chinese food? ›

Made with fermented rice, rice vinegar is a condiment ubiquitous across Asia. Sweeter than distilled white vinegar, it adds a mild blanket of acidity to marinades, sauces, and stir-fries.

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