Bao Buns

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

Overhead shot of bao buns in a bamboo steamer.

Reasons You’ll Love This Recipe

Impressive: You can impress your guests with these incredibly soft and fluffy bao buns at your next get-together.
Cultural Experience: Treat your family to something new with this simple bao bun recipe. They will love the taste and learning experience.
Versatility: These buns are typically filled with savory or sweet options. The sky is the limit with what you choose to fill these with!

Ingredients Needed For Bao Buns

The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.

Warm Water: Gives a base for the yeast and sugar to come alive!
Warm Milk: Helps feed the yeast to make it frothy.
Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
Vegetable Oil: Helps the buns lightly brown.
All Purpose Flour: The main ingredient that forms the dough.
Baking Powder: This helps the buns rise faster and have a nice texture.
Salt: Enhances the flavors.

Bao Bun Recipe Instructions

Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!

Form and Rise Dough

Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.

Overhead shot of water, milk, sugar and yeast in a stand mixer bowl.

Overhead shot of dry ingredients whisked together.

Cut and Steam Bao Bun Dough

Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!

Angle shot of rolled out bao bun dough being cut into circles.

Angle shot of boa bun circles folded in half on parchment paper on a baking sheet.

Baozi Tips and Tricks

Don’t let this recipe intimidate you. I’ve gathered some ideas to help you get started.

Fillings: Fill bao buns with your favorite meat or veggie mixtures. I recommend the filling from Thai Lettuce Wraps, Kalua Pulled Pork, Mongolian Beef and Broccoli, or any you prefer.
Steaming: I like using the bamboo steamer setup because it has two layers. This allows me to steam more buns simultaneously. However, you can use a regular steam insert that comes with certain pots.
Water level: The water will boil down as you steam the buns, so always check the water between batches and add more as needed.

Overhead shot of bao bun dough circles folded in half on individual parchment papers on a cookie sheet.

How to Properly Store Leftover Bao Buns

Countertop: Cool the bao buns at room temperature, place them in an airtight container with room for them to keep from getting squished, and use the parchment pieces to keep them from sticking together.
Fridge and Freezer: Store in the fridge for up to 5 days, or in the freezer for up to 4 months

Overhead shot of cooked bao buns in a bamboo steamer.

More Chinese-Inspired Recipes

Pin this now to find it later

Pin It

In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast. Cover and let it rest until it becomes foamy about 5 minutes.
In a separate bowl, whisk together the flour, baking powder, and salt.
When the yeast mixture is frothy add in the flour mixture and mix on medium speed using a dough hook until the dough forms, about 3-4 minutes.
Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
Dump the dough out onto a lightly floured surface and form it into a smooth ball. Lightly oil a bowl and place the dough in it. Cover and let the dough rest for at least 1 hour. The dough should double in size.
While the dough rises, cut parchment paper into 4-inch squares and set aside.
Dump the risen dough out onto a lightly floured surface and roll it out to an even ¼-inch thickness.
Using a 3-inch diameter cookie cutter or cup, cut the dough out into circles. Brush the top of each bun with additional vegetable oil and fold the buns in half, gently pressing them down to fold.
Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
Prepare the steamer by adding 2 cups of water to a large pot, fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
Fill the steamer basket with the buns, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot and steam the buns for 10-12 minutes.
They will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches.
Fill the finished buns with your choice of filling, and enjoy!

To use a regular steaming insert follow the same instructions, you will just need to work in more batches.
Keep an eye on your water level, you may need to add more water to the pot between steaming.

Serving: 1bunCalories: 89kcalCarbohydrates: 16gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 1mgSodium: 68mgPotassium: 52mgFiber: 0.5gSugar: 2gVitamin A: 11IUCalcium: 21mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Reasons You’ll Love This Recipe

Ingredients Needed For Bao Buns