Bao Buns
About This Steamed Bao Bun Recipe
This is my third attempt at making bao buns, and while my second batch was definitely a flop (I lifted the steamer lid… rookie mistake), this version turned out SO much better. I remixed the original recipe based on other techniques I found online, kneaded the dough longer by hand, and used a glass to cut the dough into perfect rounds instead of rolling individual balls. The buns came out smooth, fluffy, and super consistent — truly my best batch yet. I’ll keep tweaking over time, but this recipe is a solid winner.
Why You’ll Love Them
Ultra-soft, fluffy, pillowy bao buns perfect for stuffing or serving on their own
A simple dough with easy-to-find ingredients
Freezer-friendly and re-steam beautifully
Great for sandwiches, sliders, or Asian-inspired appetizers
Consistent shape thanks to the cut-and-fold technique
Ingredients You’ll Need
Warm whole milk: Helps activate the yeast and keep the dough tender
Active dry yeast
Sugar: Adds sweetness and helps with browning
Softened lard: Traditional and key for the fluffy texture
All-purpose flour
Baking powder: Lightens the dough
Kosher salt
How to Make Them
Start by mixing warm milk, sugar, and yeast until it becomes foamy. Combine with the dry ingredients and softened lard to create a shaggy dough, then knead until it’s smooth and elastic. Let the dough rise until tripled, roll it out, and cut into rounds. Brush each lightly with oil, fold into half-moon shapes, and let them rest again until puffy. Steam for 13 minutes, then let them sit in the steamer with the lid cracked to prevent collapsing. Enjoy immediately or freeze for later — they reheat beautifully.
Tips for Success
Do not open the steamer lid early — it makes them collapse.
Knead thoroughly — smooth, elastic dough is key for fluffiness.
Cutting rounds creates more uniform buns vs rolling balls.
Resting the dough scraps is important — don’t skip it.
Freeze fully cooled buns and steam straight from frozen.
Leave the lid cracked after steaming to keep them full and puffy.
Frequently Asked Questions
Can I use butter instead of lard?
Yes, but the texture won’t be quite as soft and traditional.
Can I make the dough ahead of time?
You can refrigerate the dough after its first rise, then bring to room temperature before shaping.
Can I use a bamboo steamer?
Absolutely — just make sure the steam circulates evenly.
Why did my bao deflate?
Most likely the lid was opened too soon, or the dough was under-kneaded.
How long do bao buns last in the freezer?
Up to 2–3 months, tightly sealed.
What to Serve With Bao Buns
Sugar Shrimp Bao
Slow-cooked pork belly
Hoisin chicken or beef
Quick-pickled cucumbers or onions
Ginger scallion sauce
Spicy mayo or chili crisp
More Recipes You’ll Love
BAO Buns
Ingredients
- 1½ cups warm whole milk (100°F)
- 2 tablespoons active dry yeast
- ½ cup (8 Tbsp) sugar
- 1/3 cup softened lard
- 5 cups all-purpose flour
- 1 teaspoons baking powder
- 2 teaspoons kosher salt
Instructions
- Cut 40-50 4 inch squares of parchment paper
- In a large measuring cup or bowl, whisk together warm milk, sugar, yeast, and lard. Let sit for 5–10 minutes until foamy and bubbly.
- In a large bowl or stand mixer, combine flour, baking powder, and salt. Add the yeast mixture and mix until a shaggy dough forms. Knead until smooth and elastic: 4–5 minutes in a stand mixer, or 8–10 minutes by hand The dough should be soft, supple, and slightly tacky but not sticky.
- Form dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1½ to 2 hours, or until tripled in size.
- Roll dough out on a lightly floured surface to ¼-inch thick. Use a 3½-inch round cutter to make circles.
- Lightly brush one half of each circle with oil. Fold into a half-moon, gently flatten with a rolling pin. Place each bun on parchment square.
- Place shaped buns on a baking sheet, cover (with plastic wrap and/or dampened towel), and let rest for 30–45 minutes, until puffed and airy.
- Bring water to a boil in your steamer. Steam the buns over medium-high heat for 13 minutes, then turn off the heat and leave the lid cracked for 5 minutes to prevent collapse.
