Name: Deliciously Fluffy Bao Buns Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour (250g); 1 tsp active dry yeast (3g); 1 tbsp granulated sugar (12g); 1/2 tsp salt (3g); 3/4 cup warm water (180ml); 1 tbsp vegetable oil (15ml); 1 cup cooked pork belly or chicken thighs, shredded (150g); 1 cup cabbage, finely chopped (70g); 2 tbsp soy sauce (30ml); 1 tbsp Sriracha or hoisin sauce (15ml)

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Introduction

These deliciously fluffy bao buns are soft, pillowy, and filled with a savory mixture of tender pork belly or chicken and cabbage. Perfect as a snack or a light meal, they’re a fun way to enjoy classic Asian flavors at home.

The image shows a black rectangular tray filled with eight steamed buns, each bun layered with a soft, white, fluffy outer bread. Inside each bun, there is a filling made of small pieces of cooked meat coated in a glossy brown sauce, topped with chopped green herbs and thin orange shredded vegetables. The buns are neatly lined up in two rows on a white marbled surface. In the background, there is a small white bowl with a dark red sauce, a light wooden board, and some extra shredded orange vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250g)
1 tsp active dry yeast (3g)
1 tbsp granulated sugar (12g)
1/2 tsp salt (3g)
3/4 cup warm water (180ml)
1 tbsp vegetable oil (15ml)
1 cup cooked pork belly or chicken thighs, shredded (150g)
1 cup cabbage, finely chopped (70g)
2 tbsp soy sauce (30ml)
1 tbsp Sriracha or hoisin sauce (15ml)

Instructions

Step 1: In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm water while stirring until a soft dough forms.
Step 2: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 3: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Step 4: Punch down the dough and divide it into small portions; roll each portion into circles.
Step 5: Prepare the filling by cooking your shredded protein with soy sauce and Sriracha until caramelized. Mix in the chopped cabbage evenly.
Step 6: Place a spoonful of filling on each dough circle, fold the dough closed, and seal the edges. Steam the bao buns in a bamboo steamer lined with parchment paper for approximately 15 minutes.

Tips & Variations

For a vegetarian version, substitute the meat with sautéed mushrooms or tofu and add a splash of soy sauce for flavor.
Line the steamer with parchment paper to prevent sticking and maintain the shape of the buns.
Use hoisin sauce instead of Sriracha for a sweeter, less spicy filling.
Let the dough rise in a slightly warm, draft-free spot to ensure a good rise.

Storage

Store any leftover steamed buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5-7 minutes or microwave them covered with a damp paper towel until warm.

How to Serve

The image shows a white rectangular tray filled with eight steamed white bao buns arranged in two rows. Each bun is slightly open, revealing a rich filling inside. The filling consists of dark brown, glazed pieces of meat topped with fresh green herbs and small white sesame seeds. Thin strips of light orange carrot add a layer of color and texture inside the buns. In the background, there is a white bowl filled with sauce and a wooden board that holds extra carrot strips, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it after the first rise. Bring it to room temperature before shaping and filling.

What if I don’t have a bamboo steamer?

You can use a metal steamer basket set over a pot of boiling water, or a heatproof plate placed on a rack inside a large pot with a lid. Just make sure steam circulates well for even cooking.