Easy Steamed Bao Bun Recipe | Soft & Fluffy Homemade Bao

A traditional steamed bao bun recipe is made by creating a dough that rises beautifully and cooks with moist heat instead of dry oven heat. The steaming process is what gives bao buns their signature fluffy texture and delicate chew, making them perfect for both savory and sweet fillings. 

I figured out how easy it is to make bao buns by making a master dough to keep on hand in the fridge, all ready to go. This is the same master dough I use to make no-knead artisan bread, sticky chocolate cinnamon rolls, and pizza crust for my chicken Alfredo pizza recipe.

Watch Me Make This Steamed Bao Recipe

What Makes This Recipe Unique?

You’ll love making bao buns from scratch because this recipe is:

• Beginner Friendly - Just like my quick dinner rolls, this simplified recipe uses accessible pantry staples and requires very little hands-on work.
• Reliable - Thanks to the steaming method, these bakery-worthy buns turn out soft and fluffy every time.
• Versatile - Perfect for savory or sweet fillings.
• Make Ahead - Freezer-friendly to make cooking from scratch for meal prep and busy weeknights realistic.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Flour - To avoid measuring errors, spoon flour into the measuring cup and then level.
• Yeast - I use active dry yeast but instant will work too. Store your yeast in the fridge to help prolong shelf life.
• Vinegar - I use my homemade apple cider vinegar, but any vinegar will do; it helps create a better texture in no-knead bread recipes.
• Salt - I love Redmond Real Salt. (Use that link with code “Pioneering” for 15% off your order.) 

How to Make Steamed Bao Buns

Step 1: In a large bowl, combine water and yeast. Let it sit for 5 to 10 minutes until dissolved.

Step 2: Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated and creates a shaggy dough. 

Step 3: Cover your dough with a tea towel and set it on top of the fridge (or a draft-free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size. Then, loosely cover it with a lid and refrigerate for at least 8 hours and up to 14 days to allow the gluten to finish developing.

Step 4: When you are ready to make your bao buns, prepare your bamboo steamer baskets with liners and soak the bottom edge of the lowest basket in water for 30 minutes. Heavily flour your work surface and place 1/3 of the master dough recipe onto the flour. (You can use the remaining master dough to make more bao buns or no-knead artisan bread, sticky chocolate cinnamon rolls, and pizza crust for my chicken Alfredo pizza recipe.) Press the dough into a disc, then add about 1/4 cup of flour and 1/2 teaspoon of baking powder on top. Knead the dough for 3-4 minutes to incorporate the flour and baking powder, until the dough is no longer tacky. Add more flour as needed.

Step 5: 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).

Step 6: 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 5-6 until all buns are formed.

Step 7: Place the 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.

Step 8: Steam your bao buns for eight minutes and then remove from the heat. Allow them to cool slightly and enjoy!

Recipe Tips and Troubleshooting

• Use Parchment Paper - Small parchment squares prevent sticking and make transferring the buns much easier.
• Avoid Overcrowding - Bao buns expand while steaming, so leave enough room between them.
• Keep the Lid Covered - Opening the steamer too early can cause the buns to collapse or wrinkle.
• Let the Dough Rise Fully - Proper rising time creates lighter, fluffier buns with better texture.

Bao Bun Fillings and Pairings

These homemade bao buns are incredibly versatile and can be filled with just about anything you’re craving. 

We love serving them with pulled pork, teriyaki chicken, crispy tofu, Korean beef, or even buttermilk fried chicken strips for an easy dinner that feels a little extra special. They’re also delicious, filled with stir-fried mushrooms, honey garlic shrimp, and plenty of pickled vegetables for added crunch and flavor.

If you’re serving bao buns as part of a larger meal, pair them with a homemade chicken bone broth-based soup or a fresh Asian-inspired salad for a simple and satisfying spread.

Storage Instructions

• Refrigerator - Store cooled bao buns in an airtight container in the refrigerator for up to 4 days.
• Freezer - Freeze steamed and cooled bao buns in a freezer-safe bag for up to 3 months.
• Reheating - Reheat by steaming for 2 to 3 minutes or microwaving under a damp paper towel until soft and warm.

Check out how to keep homemade bread fresh for a complete guide to storing homemade bread.