The BEST Bao Buns Recipe & Video

If you’re looking for the best bao buns recipe, you’ve just landed in the right place. These fluffy, pillowy, and deliciously soft buns are easier to make at home than you might think. In this guide, I’ll walk you through everything you need to know—from what bao buns are to how to make them step-by-step. Whether you’re a bao beginner or a seasoned bun lover, this recipe will help you create the perfect bite.

Watch How to Make This Bao Buns

What is Bao Buns?

Bao buns, or bao are soft and fluffy steamed buns that are folded and usually filled with savory meats and crunchy pickled vegetables. While bao originated in Chinese cuisine, they’ve gained global popularity for their texture and versatility. Traditionally filled with braised pork belly, today’s bao can be filled with everything from crispy tofu to spicy chicken, making them perfect for any diet or preference.

Tips for the Best Bao Buns

• Always measure your ingredients accurately for consistent results.
• Use parchment paper/steamer liner to prevent sticking while steaming.
• Steam over medium heat—never high—so the bao buns don’t collapse.
• Make sure to knead the dough well; it improves texture dramatically.
• For meal prep, you can freeze bao buns after steaming and reheat them with steam later.

These small steps really elevate your bao buns and help them turn out perfect every time.

FAQ

Can I make bao buns without a steamer? Yes! You can use a large pot with a rack and lid. Just ensure there’s enough space for the steam to circulate.

How do I store leftover bao buns? Store steamed bao buns in an airtight container in the fridge for 2–3 days, or freeze them for up to a month.

Why did my bao buns come out dense? Most likely the dough wasn’t proofed long enough, or it was over-kneaded. Be sure to follow the proofing steps carefully.

Ingredients You’ll Need

To make authentic bao buns, you’ll need:

• All-purpose flour
• Instant dry yeast
• Sugar
• Baking powder
• Milk or water
• Oil
• Salt

You can also prepare fillings like:

• Pork belly or chicken
• Pickled cucumbers
• Fresh cilantro
• Hoisin sauce or gochujang mayo

Having all your ingredients prepped in advance makes this bao buns recipe easier to follow.

How to Make Bao Buns

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

Let’s get started!

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. 

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.

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.

You will see webs from the well-raised dough.

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.

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!

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.

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

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

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

Meanwhile, bring water to boil on 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 the lid a tiny bit for slow air circulation about 2 to 3 minutes before open the lid.

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

Serving Suggestions

Serve it warm with your favorite fillings like Korean bulgogi, crispy tofu, or hoisin-glazed mushrooms. Add pickled carrots, cucumbers, fresh herbs, and a drizzle of spicy mayo for that ultimate street food flavor.  Or you can make Gua Bao! They’re perfect as appetizers, snacks, or even main courses.

There You Have It!

Now you’ve got the best bao buns recipe to try at home! These little pockets of joy are incredibly satisfying to make and eat. Once you master this recipe, you’ll want to make it again and again. Don’t forget to check out the video for a step-by-step guide and let me know in the comments how your bao buns turned out!

Enjoy!

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Check Out More Bao Recipes

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. 

TAP HERE FOR MANTOU RECIPE

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!

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