Bao Buns Recipe
This Bao Buns Recipe makes the softest, fluffiest and most irresistible steamed buns you can create at home. Pillowy soft homemade dough steamed to perfection and filled with sticky braised pork belly, quick pickled cucumber and carrot, fresh coriander and a drizzle of hoisin sauce. Furthermore, every single bite is a perfect balance of soft, sticky, sweet, sour and savory. Moreover, this Bao Buns Recipe is one of the most impressive and rewarding quick cooking and weekend project recipes you can take on.
Snack and AppetizersThis 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.
Why You Will Love This Bao Buns Recipe Pillowy soft homemade steamed buns · Sticky braised pork belly filling · Makes 12 to 14 buns · Perfect weekend cooking project · Freezer friendly for quick future meals · The ultimate Asian comfort foodThe 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
Try These Trending TwistsCrispy Fried Chicken Bao — Fill with crispy fried chicken pieces tossed in a sweet and spicy glaze instead of pork belly. Furthermore, this version has become one of the most viral bao variations on Pinterest right now.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!
Recipe card
Bao Buns Recipe
Pillowy soft steamed buns filled with sticky braised pork belly, quick pickled vegetables and fresh coriander. A rewarding weekend cooking project.
- Prep
- 30 mins
- Cook
- 1 hr 30 mins
- Total
- 2 hrs
- Serves
- 12 to 14 Buns
- Course
- Snack
- Cuisine
- Taiwanese
- Calories
- 240 kcal
Ingredients
0/26 ready · tap to tick off
The Bao Dough
The Braised Pork Belly
The Quick Pickles
To Serve
Equipment
- Large mixing bowl or stand mixer
- Heavy pot for braising pork
- Bamboo steamer or steamer basket
- Parchment squares for buns
- Sharp knife for vegetables
- Clean kitchen towel for proving
Method
Tap a step when it’s done.
Nutrition
Per serving · 2 filled buns
480
Calories
22g
Protein
42g
Carbs
26g
Total Fat
9g
Sat. Fat
2g
Fibre
10g
Sugar
920mg
Sodium
65mg
Cholesterol
* 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 success
- 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.
