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

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

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 are my Bao buns not fluffy? ›

If you're looking for the fluffiest buns, use cake flour which is low in gluten. Bread flour, which is high in gluten, is acceptable but it results in a chewier texture. You can replace ⅕ of the bread flour with cornstarch to lower its gluten level.

Are bao buns Korean or Japanese? ›

Koah-pau or gua bao, also known as a pork belly bun, bao, or bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular snack in Taiwan, Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan.

What's the difference between Bao buns and dumplings? ›

The big difference between the two is the dough. Baos are made with a fluffy (leavened) dough whereas dumpling wrappers are thinner and not fluffy. Baos are also made with sweet or savory fillings whereas dumplings usually feature savory fillings.

Is bao bun healthy? ›

They are often filled with meat or vegetables and served as a snack or light meal. Bao buns are generally considered healthy, made with whole-wheat flour and typically contain healthy fillings, such as lean meat and fresh vegetables.

What do you eat with bao buns? ›

Bao is a good supporting act. It can be eaten alongside ramen, stir-fries, and sushi all the time. Our bao goes from freezer to plate in one minute! So, whenever you think you'll want a little extra on the side, it is perfect.

Why are some Bao buns black? ›

They are a delicious, warm & fluffy. Our buns are black because of the activated Charcoal.

What is another name for Bao buns? ›

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 to make bao buns without a steamer? ›

- Put a small amount of water in a wok, and put a small bowl onto the wok - Place a plate with some greaseproof paper on top of the bowl (you can also use a large saucepan if you wish) - Bring the water to boil - Put the baos onto the greaseproof paper - Place a tall lid on the wok, or a flat lid if you are using a ...

What nationality makes Bao buns? ›

Bao originated in Northern China and dated back to the Three Kingdoms period in the third century. Some argue that evidence of these buns can be traced back as far as 400 BC. There is a more extensive story about how Zhuge Liang created bao as a military strategy.

What is the difference between mantou and Bao buns? ›

Most commonly prepared steamed and plain, mantou can also be deep fried, dunked in condensed milk, and filled, though today, Chinese mantou are typically unfilled. Bao, with either savory or sweet fillings, are the stuffed versions.

What is the dumplings name in bao? ›

Xiao Long Bao (小笼包)

The dumplings are a type of steamed bun filled with a mixture of minced pork, scallions, and a gelatinized broth called aspic.

What is a Chinese steamed bun called? ›

Baozi (Chinese:), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.

Can you use a normal steamer for bao buns? ›

Once the buns are looking puffy, it's time to steam them. I'm using a bamboo steamer which I pop on top of a pot of boiling water, but you can use a regular steamer too. Whatever you do, remember to line your steamer! Fill your bao, and enjoy.

How do you know when Bao buns are steamed? ›

Place the bao buns in each steamer basket, giving them some room to rise and expand upon cooking. Place the lid on the top steamer basket and steam for about 10 to 12 minutes, or until the buns have risen and are light and fluffy once opened.

References

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