Learn to make this homemade bao bun recipe using a steamer basket and your wood stove (or your stovetop) for delicious homemade bread with just a few minutes of hands-on time. Be sure to read my tips below if you don’t have a steamer basket.
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Why I Love This Recipe
If you’ve ever had bao buns before then you know how delicious they are. But they’re also a labor of love, which is why we don’t eat them very often. That got me thinking about my master bread dough and how I could use that to save time when making these bao buns.
Enter the new easiest bao bun recipe there is! These bao buns are made from my master dough recipe. You can mix the dough up ahead of time and keep it in the refrigerator for up to two weeks. That means you have the dough ready to use in the refrigerator whenever the inspiration hits to make this bao bun recipe. You’re welcome!
Not only can you make these homemade bao buns with the master dough, but you can whip up homemade no-knead artisan bread in about five minutes. Or try making easy buttery dinner rolls (delicious when cooked in a cast iron skillet). Or for a sweet treat, chocolate caramel cinnamon rolls!
What Are Bao Buns?
Bao buns are traditional Chinese steamed buns that are often compared to bread. In our American culture, we would probably compare them more to dumplings, because the dough is steamed rather than baked.
No matter what you call them, they’re so soft and pillowy and are the perfect little bun to add all kinds of delicious fillings.
Bao Bun FAQs
Why Are My Bao Buns Not Fluffy?
Bao buns include the rising power of baking powder. If you leave this ingredient out, or it doesn’t get incorporated into the dough thoroughly, you may end up with flat bao buns.
Also, just as when cutting biscuits, you want to make sure to use a biscuit cutter (if you have one) and only press straight down on the dough, no twisting! When you twist the dough, it creates a seal that keeps it from puffing up while steaming.
Why Are Bao Buns So Fluffy?
Bao buns are supposed to be pillowy. They become fluffy because of the rising power of the baking powder that’s mixed in along with the additional flour (see directions below).
If you want a less fluffy bao bun, you can reduce the amount of baking powder by half. Experiment until you find the exact fluffiness you like.
Can I Cook Bao Buns Without a Bamboo Steamer Basket?
Yes! If you’re dying to make this recipe and don’t want to wait for that steamer basket you just ordered on Amazon, there are a few options for steaming your bao buns without a bamboo steamer basket. Thanks to the School of Wok for the fantastic tips!
Pro Tip: No matter which method you use, it’s important that the steam doesn’t drip down onto the bao buns. This will create soggy buns, and no one likes soggy buns! See tips below for avoiding this.
- Metal Steamer Basket – If you have a pot that has a metal steamer basket (for steaming vegetables) you can use this to create a steamer basket. You may need to cook them in smaller batches, but if it means you can eat this bao bun recipe, I don’t think anyone will complain!
- Line the bottom of the steamer basket with parchment paper (you can punch holes in the parchment paper to allow more steam through if you’d like).
- Arrange bao buns (make sure they’re not touching the sides!).
- Cover the pan with a towel first, then add the lid. The towel will absorb the steam so it doesn’t drip back down on the bao buns.
- Cook all your buns in small batches and enjoy!
- Plate, Bowl & Pot or Pan – The School of Wok recommends using a wok instead of a pot or a pan, but if you don’t have a steamer basket, it’s possible you also don’t have a wok. You just need to be sure the pot or pan is large enough to fit a plate on top of a small bowl with enough space to still add the lid.
- Grab a large pot or pan with high sides and add a small amount of water.
- Put a small bowl into the center of the pan.
- Line a plate with parchment paper and arrange your bao buns on the parchment paper.
- Carefully place the plate on top of the bowl, making sure it’s above the water line.
- If you have space to add a towel, do so. Otherwise, just cover the pan with a lid and cook. The towel will absorb the steam so it doesn’t drip back down on the bao buns.
What Are Bao Buns Made Of?
You’ll see the ingredients list below, but typical bao buns include flour, yeast, sugar, baking powder, milk and oil.
Since we’re using my master dough recipe, it doesn’t include milk. I’ve found that this doesn’t change the texture or the end result in a noticeable way. At least not enough to discount the convenience of using my make-ahead master dough.
Ingredients Needed
- Master Dough Recipe – This recipe calls for 1/3 batch of my master dough recipe. If you’ve never made my master dough recipe, be sure to check it out and bookmark it because you’ll want to come back to it again and again once you try it. Promise!
- Additional Flour – Since we need to roll this dough out, it will require adding additional flour until the dough is no longer tacky. This is the perfect use for my organic unbleached all-purpose flour that I buy in bulk (50lb bags) from Azure Standard. If you’re a new Azure Standard customer, use code “Melissa10” to receive 10% off your first order of $50 or more!).
- Baking Powder – The master dough does have some yeast in it, but because bao buns don’t sit to rise and only steam for eight minutes they need a little extra rising action. We incorporate baking powder for that subtle rising power.
- Avocado Oil – I prefer using avocado oil, especially because I buy it in an easy spray bottle that’s quick and easy for this recipe, but any melted fat and a pastry brush will work.
Supplies Needed
- Steamer Basket – You’ll want to have a bamboo steamer basket for this recipe. If you don’t have one, check out my tips above for how to cook this bao bun recipe without a steamer basket.
- Large Pan – You need a pan that’s larger than your steamer basket for the basket to sit into. This pan needs to be able to hold an inch or two of water to create steam to cook the bao buns.
How to Make Bao Buns
- Prepare your bamboo steamer baskets with a liner and soak the bottom edge of the lowest steam basket in water for 30 minutes.
- Heavily flour your work surface and place 1/3 of the master dough recipe onto the flour.
- Press the dough into a disc and add about 1/4 cup of flour along with 1/2 teaspoon of baking powder on top.
- Knead the dough for about 3-4 minutes to incorporate both the flour and baking powder until the dough is no longer tacky. Add more flour as needed.
- Using a rolling pin, roll the dough out until it’s 1/4-inch thick.
- Using a large biscuit cutter (or a Mason jar ring) cut out your bao buns.
- Roll the buns out so they’re just a bit larger (if desired).
- Brush the bao buns with oil and fold them in half.
- Using a rolling pin, gently roll over the bun to seal it.
- Gather any remaining dough and repeat steps 4-7 until all buns are formed.
- Place bao buns into the prepared steamer baskets, stack and add the lid.
- Boil water in a large pan on the stove (I’m using my wood stove) and place the steamer basket in the water.
- Be sure the water isn’t touching the portion of the basket where the buns are. The water should only come up on the “legs” of the basket.
- Steam your bao buns for eight minutes and then remove from the heat.
- Allow them to cool slightly and enjoy!
How to Eat Bao Buns
Bao buns are delicious on their own, fresh off the stove. But they’re even better when filled with various types of meat. We generally enjoy ours with Asian-style seasoned ground beef. That’s just ground beef seasoned with sesame oil, garlic, rice wine vinegar, soy sauce and ginger. Or filled with BBQ pulled pork.
They’re fantastic to create sweet treats as well. My kids enjoy putting some peanut butter and jelly on them. They’re also delicious with some melted butter and a sprinkle of cinnamon and sugar!
Get creative and enjoy your new easiest bao bun recipe ever!
Did you make this recipe? If so, please leave a star rating in the recipe card below. Then, snap a photo and tag me on social media @melissaknorris so I can see!
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EASIEST Bao Bun Recipe
Equipment
- Bamboo Steamer Basket see tips below if you don't have a steamer basket
Ingredients
- 1/3 Master Bread Dough Recipe link to recipe in the notes below
- 1/2 cup flour give or take, depending on your dough
- 1/2 teaspoon baking powder
- 3 Tablespoons avocado oil or oil of choice
Instructions
- Prepare your bamboo steamer baskets with a liner and soak the bottom edge of the lowest steam basket in water for 30 minutes.
- Heavily flour your work surface and place 1/3 of the master dough recipe onto the flour.
- Press the dough into a disc and add about 1/4 cup of flour along with 1/2 teaspoon baking powder on top.
- Knead the dough for about 3-4 minutes to incorporate both the flour and baking powder until the dough is no longer tacky. Add more flour as needed.
- Using a rolling pin, roll the dough out until it's 1/4-inch thick.
- Using a large biscuit cutter (or a Mason jar ring) cut out your bao buns.
- Roll the buns out so they're just a bit larger (if desired).
- Brush the bao buns with oil and fold them in half.
- Using a rolling pin, gently roll over the bun to seal it.
- Gather any remaining dough and repeat steps 4-7 until all buns are formed.
- Place bao buns into the prepared steamer baskets, stack and add the lid.
- Boil water in a large pan on the stove (I'm using my wood stove) and place the steamer basket in the water.
- Be sure the water isn't touching the portion of the basket where the buns are, it should only come up on the “legs” of the basket.
- Steam your bao buns for eight minutes and then remove from the heat.
- Allow them to cool slightly and enjoy!
Notes
- Grab my Master Dough Recipe here, make it up to two weeks prior to making this bao bun recipe and keep it in the refrigerator until ready to use.
-
If you’re dying to make this recipe and don’t want to wait for that steamer basket you just ordered on Amazon, there are a few options for steaming your bao buns without a bamboo steamer basket. Pro Tip: No matter which method you use, it’s important that the steam doesn’t drip down onto the bao buns. This will create soggy buns, and no one likes soggy buns! See tips below for avoiding this.
- Metal Steamer Basket – If you have a pot that has a metal steamer basket (for steaming vegetables) you can use this to create a steamer basket. You may need to cook them in smaller batches, but if it means you can eat bao buns I don’t think anyone will complain!
- Line the bottom of the steamer basket with parchment paper (you can punch holes in the parchment paper to allow more steam through if you’d like).
- Arrange bao buns (make sure they’re not touching the sides!).
- Cover the pan with a towel first, then add the lid. The towel will absorb the steam so it doesn’t drip back down on the bao buns.
- Cook all your buns in small batches and enjoy!
- Plate, Bowl & Pot or Pan – The School of Wok recommends using a wok instead of a pot or a pan, but if you don’t have a steamer basket, it’s possible you also don’t have a wok. You just need to be sure the pot or pan is large enough to fit a plate on top of a small bowl with enough space to still add the lid.
- Grab a large pot or pan with high sides and add a small amount of water.
- Put a small bowl into the center of the pan.
- Line a plate with parchment paper and arrange your bao buns on the parchment paper.
- Carefully place the plate on top of the bowl, making sure it’s above the water line.
- If you have space to add a towel, do so. Otherwise, just cover the pan with a lid and cook. The towel will absorb the steam so it doesn’t drip back down on the bao buns.
- Metal Steamer Basket – If you have a pot that has a metal steamer basket (for steaming vegetables) you can use this to create a steamer basket. You may need to cook them in smaller batches, but if it means you can eat bao buns I don’t think anyone will complain!
where do you buy a cast iron loaf pan
The recipe lists baking powder but the directions, #3, mentions baking soda; could be a typo needs fixing…..
I’ve got my bamboo steamers out and ready to try your recipe as we’ve tried making bay buns before. I’m by myself now, so haven’t made them in awhile for just me. You’ve got me wanting to get going!
Hi Margaret,
Thanks for catching that typo, it is baking powder! I just go that updated.