Bao Buns Recipe
This Bao Buns Recipe is the steamed bun that has become a global street food phenomenon. The cloud like softness of perfectly steamed dough. The rich, sticky and deeply savory braised pork belly filling. Furthermore, the bright crunch of quick pickled vegetables that cuts through the richness perfectly. Moreover, every component working together creates one of the most satisfying eating experiences in the entire world.
Additionally, bao buns are one of the most popular weekend cooking projects and party food ideas shared across Pinterest and Instagram every year. For more wonderful Asian inspired recipes, also explore our aromatic Pho Soup Recipe, our smoky Pad Thai Recipe and our full Snacks and Appetizers collection.
The Dough for This Bao Buns Recipe
Achieving the signature pillowy softness of great bao buns comes down to a few specific techniques. Furthermore, these techniques are easy to master with a little practice and produce dramatically better results than skipping them.
The Role of Milk Powder
Adding a small amount of milk powder to the dough is a professional technique that produces a softer, whiter and more tender finished bun. Moreover, milk powder is widely available and adds a subtle richness without making the dough heavy. Consequently, this small addition makes a meaningful difference to the final texture.
Using Bao Flour or Cake Flour
Bao flour, sometimes labeled as Hong Kong flour, has a lower protein content than regular bread flour. Furthermore, this produces a softer, less chewy and more tender crumb. Additionally, plain cake flour or a 50-50 mix of plain flour and cornstarch is an excellent substitute if bao flour is unavailable. Consequently, the right flour choice is essential for achieving the authentic light texture.
The Pork Belly Filling for This Recipe
Pork belly braised slowly in a rich soy, ginger, garlic and five spice braising liquid is the most classic and beloved bao filling. Furthermore, the long braise renders the fat completely and produces meat that is meltingly tender and deeply flavored.
Braising the Pork Belly
Sear the pork belly pieces first to develop color and flavor. Moreover, then braise slowly in the soy based liquid for at least 90 minutes until completely tender. Additionally, the braising liquid reduces during cooking into a thick, sticky and intensely savory glaze that coats every piece of pork perfectly. Consequently, patience during this slow braise is rewarded with extraordinarily tender and flavorful meat.
The Pickled Vegetables for This Bao Buns Recipe
Quick pickled cucumber and carrot provide the essential fresh, bright and acidic contrast to the rich pork filling. Furthermore, a simple combination of rice vinegar, sugar and salt produces pickles in just 20 minutes. Consequently, this fresh element is what prevents the bao from feeling too heavy or one dimensional.
How to Make This Bao Buns Recipe
The method runs across several stages over a few hours. First, make and prove the dough. Then braise the pork belly. Make the quick pickles. Shape and steam the buns. Finally, assemble and serve. The full method is in the recipe card below.
Easy Variations for This Bao Buns Recipe
Vegan Mushroom Bao — Fill with braised king oyster mushrooms in the same soy and five spice glaze. Moreover, the meaty texture of the mushrooms makes this plant based version equally satisfying.
Korean BBQ Bao — Fill with thinly sliced bulgogi style marinated beef and kimchi. Furthermore, this Korean fusion bao is an exciting and bold variation on the classic.
Bao Ice Cream Sandwiches — Use leftover plain steamed buns filled with a scoop of ice cream for a playful dessert variation. Additionally, this sweet adaptation has become surprisingly popular on Pinterest dessert boards.
Char Siu Bao — Replace the braised pork belly with classic Cantonese char siu barbecue pork. Consequently, the sweeter, more lacquered char siu creates a different but equally beloved bao filling.
Make This Bao Buns Recipe This Weekend
In conclusion, this Bao Buns Recipe is one of the most rewarding and deeply satisfying weekend cooking projects you can take on. Therefore, whether it is for a special weekend dinner, a party spread or simply because you love a cooking challenge, this recipe always delivers extraordinary results. Browse more of our wonderful Snacks and Appetizers and share your results in the comments below!
Bao Buns Recipe
Pillowy soft steamed buns filled with sticky braised pork belly, quick pickled vegetables and fresh coriander. A rewarding weekend cooking project.
Ingredients
- The Bao Dough
- 400 gBao flour or plain cake flourLow protein flour produces the softest, most authentic texture
- 2 tspInstant yeast
- 40 gCaster sugar
- 1 tbspMilk powder (optional but recommended)
- 220 mlWarm water or milk
- 2 tbspNeutral oil
- 1 tspBaking powder
- 1/2 tspSalt
- The Braised Pork Belly
- 800 gPork belly, skin removed, cut into 3cm pieces
- 2 tbspNeutral oil for searing
- 5 cmFresh ginger, sliced
- 5 clovesGarlic, smashed
- 100 mlSoy sauce
- 60 mlShaoxing wine or dry sherry
- 60 gBrown sugar or rock sugar
- 1 tspChinese five spice powder
- 300 mlWater or chicken stock
- The Quick Pickles
- 1Cucumber, cut into thin matchsticks
- 1Carrot, cut into thin matchsticks
- 100 mlRice vinegar
- 2 tbspSugar
- 1 tspSalt
- To Serve
- Large handfulFresh coriander leaves
- 4 tbspHoisin sauce
- 2 tbspCrushed peanuts (optional)
- 2Spring onions, thinly sliced
Equipment
Method for This Bao Buns Recipe
- 1 Make and prove the dough: Combine flour, yeast, sugar and milk powder in a large bowl. Add the warm water and oil and mix until a rough dough forms. Knead for 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic. Add the baking powder and salt and knead for a further 2 minutes. Place in an oiled bowl, cover and prove in a warm place for 60 to 90 minutes until doubled in size.
- 2 Braise the pork belly: Heat oil in a heavy pot over high heat. Sear the pork belly pieces for 4 to 5 minutes until browned on all sides. Add ginger and garlic and cook for 1 minute. Add soy sauce, Shaoxing wine, sugar, five spice and water. Bring to a boil then reduce to a low simmer. Cover and braise for 90 minutes until the pork is meltingly tender, stirring occasionally. Remove lid for the final 15 minutes to reduce the liquid into a thick glaze.
- 3 Make the quick pickles: Combine rice vinegar, sugar and salt in a bowl until dissolved. Add the cucumber and carrot matchsticks. Toss well and leave to pickle for at least 20 minutes, stirring occasionally. Furthermore, the longer they sit the more pickled and flavorful they become, though they remain crisp and fresh throughout.
- 4 Shape the buns: Punch down the risen dough and divide into 12 to 14 equal pieces, approximately 50g each. Roll each piece into an oval shape about 10cm long and 1cm thick. Fold in half over a small square of parchment paper, with the parchment inside the fold. Place the folded buns on a tray, cover and let rest for 20 minutes until slightly puffed.
- 5 Steam the buns: Arrange the rested buns in a bamboo steamer or steamer basket with space between each to allow for expansion, leaving the parchment attached. Steam over boiling water for 10 to 12 minutes until puffed, fluffy and cooked through. Furthermore, do not open the lid during steaming as the temperature shock can cause the buns to collapse. Remove from heat and let stand for 2 minutes before opening.
- 6 Assemble and serve: Open each warm steamed bun gently. Drizzle a small amount of hoisin sauce inside. Fill with a generous spoonful of the sticky braised pork belly. Top with a few pieces of the quick pickled cucumber and carrot, fresh coriander leaves, sliced spring onion and crushed peanuts if using. Serve immediately while the buns are still warm and pillowy soft.
Nutrition (Per Serving - 2 filled buns)
* Nutritional values are estimates for 2 filled buns. Using leaner pork shoulder instead of belly reduces calories by approximately 80 kcal and fat by approximately 12g per serving.
Notes
- Do not open the steamer lid during cooking. Sudden temperature drops cause steamed buns to collapse and wrinkle. Furthermore, keeping the lid sealed throughout the entire steaming time is essential for achieving the signature puffy, smooth appearance of great bao buns.
- Unfilled steamed buns freeze beautifully. Furthermore, steam them, cool completely, and freeze in a sealed bag for up to 2 months. Reheat directly from frozen by steaming for 6 to 8 minutes. Consequently, making a double batch of buns and freezing half is an excellent strategy for quick future meals.
- The braised pork belly improves with a day of resting. Furthermore, the flavors deepen and the meat becomes even more tender after a night in the refrigerator. Consequently, making the pork filling the day before serving is highly recommended whenever time allows.
- This recipe makes 12 to 14 buns serving 4 to 6 people generously. Furthermore, the pork belly portion can be doubled easily for a larger gathering while using the same dough recipe quantity, simply making each bun slightly smaller to stretch further.
- Use parchment paper squares under each bun during steaming. This prevents sticking to the steamer basket and makes transferring the delicate buns significantly easier. Furthermore, the parchment can remain attached to the underside when serving.
Tips for the Perfect Bao Buns Recipe Every Time
- Knead the dough thoroughly for the softest texture. A well developed gluten structure traps steam effectively during cooking and produces the signature light, pillowy crumb. Furthermore, under-kneaded dough produces denser, less impressive buns. Consequently, the full 10 minutes of kneading by hand is always worth the effort.
- Let the shaped buns rest before steaming. This second rise, even though brief, allows the yeast to produce more air bubbles and results in fluffier finished buns. Furthermore, skipping this rest produces denser, less airy results. Consequently, the 20 minute rest after shaping should never be skipped.
- Leave space between buns in the steamer. Bao buns expand significantly during steaming. Furthermore, buns placed too close together fuse together and lose their individual shape. Consequently, always leave at least 3cm of space between each bun in the steamer basket.
- Sear the pork belly thoroughly before braising. A deep golden sear develops significant caramelized flavor that carries through the entire braise. Furthermore, skipping the sear produces a flatter, less complex final flavor in the filling. Consequently, taking the extra 5 minutes to properly brown the pork is always worthwhile.
- Serve immediately while warm for the best texture. Bao buns are at their most pillowy and delicious straight from the steamer. Furthermore, they firm up and lose some softness as they cool. Consequently, having all the filling components ready before steaming means the buns can be filled and served at their absolute peak.