Last Updated on 16 August, 2026 by Elby | The Tasteful Pantry
Steamed bao buns are so good! They have a fluffy, cloudlike softness – almost too delicate to be bread, yet sturdy enough to hold a range of delicious fillings. It’s the combination of texture and taste that makes bao so addictive. While they might seem intimidating to make at home, they’re far more straightforward than they appear – and soooo rewarding. These bao are so good they’ve ranked an 11/10 in my house!
The phrase ‘bao buns’ has become popular in Australia (they’re so good we say it twice 😉), with bao meaning bun or steamed bun…. so essentially we are saying bun buns – a bit like naan bread meaning ‘bread bread’.
This recipe refers to gua bao, which are the folded steamed bun you can pack with a filling of your choice. Stick to traditional with sticky pork belly and pickled vegetables, or branch out into crispy chicken, spicy fish, marinated mushrooms… the choices are endless.
Equipment and Ingredients for the Easy Bao Recipe
I can usually find alternative items to use in my kitchen, if I don’t have a specific piece of equipment that a recipe calls for. However, for bao buns I do recommend investing in scales and a steamer (if you don’t already have them). You can now buy cheap bamboo steamers from most department stores, supermarkets and online – I’ve been using mine for years and it was the cheapest one I could find at the time!
A rolling pin, cookie cutter and pastry brush are some other things you might find useful for this recipe. But you can use your hands to roll the pastry into rounds, and I often use my fingers to dip in the oil and dab onto the bao, rather than a pastry brush anyway.
The good news is dough for steamed bao doesn’t require any complicated or hard to find ingredients. Here’s what you’ll need for the buns:
- Flour – all purpose (plain)
- Cornflour – cornstarch
- White sugar – granulated
- Instant dry yeast – fast acting and can be mixed straight into the flour, which simplifies the process. If you only have active dry yeast, dissolve it in the warm water first and let it sit for 5 minutes before adding it to the flour.
- Baking powder
- Warm water – lukewarm – not hot. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Vegetable oil – the extra oil also prevents the folded buns from sticking together when steamed, since each piece is brushed before folding. A neutral oil like vegetable, canola, or grapeseed works best here. Avoid olive oil, which can add an unwanted flavour – but if that’s all you have, they’ll still work.
How to Make Bao (Gua Bao)
Making the Dough
- Using a stand mixer: Place the flour, cornflour, sugar, yeast, baking powder, and salt into the bowl. Add the warm water and 15 ml of vegetable oil. Fit the mixer with a dough hook and knead on low speed for 5–6 minutes, until the dough is smooth, slightly elastic, and no longer sticky.
- By hand: Mix the dry ingredients in a large bowl, then stir in the water and oil with a wooden spoon until it comes together. Transfer to a lightly floured surface and knead for 8–10 minutes. The dough should be soft, smooth, and bounce back slightly when pressed.
First Rise
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with a damp tea towel or plastic wrap. Leave in a warm spot for about 90 minutes, or until the dough has doubled in size.
Shaping the Dough
- Gently punch down the dough to release air bubbles, then knead on a lightly floured surface for 2-3 minutes.
- Roll the dough into a large round about 1 cm thick. Use a 7cm round cutter (or similar size rim glass) to cut circles from the dough. Gather offcuts, reroll, and cut again. Continue this until all the dough has been used and you have a bench full of bao rounds. The size is actually up to you. Make them bigger or smaller depending on the fillings you are using.
- Lightly roll each circle in one direction with a rolling pin so they become slightly oval (around 7 mm thick). The shape doesn’t matter too much, and a bit of irregularity provides a more ‘homemade’ feel to the bao.
- Brush the top of each oval with a little vegetable oil to stop them sticking together when folded. Fold in half and press down gently with your hand or rolling pin to seal.
- Place each folded bun on a square of baking paper slightly larger than the dough. Arrange on a tray, cover with a tea towel, and let rest for 30 minutes. They should look lighter and a little puffy after half an hour, but if necessary leave them for another 10 if you’re not happy with the rise.
Steaming the Bao Buns
- Set up a bamboo steamer (or metal steamer) over a saucepan or wok filled with about 7 cm of water. The steamer should sit above the water, not touch it.
- Bring the water to a boil, then reduce to a steady simmer.
- Place the buns (still on their baking paper squares) into the steamer baskets, leaving space between each so they don’t stick together. Cover with the steamer lid. I stack two baskets at a time.
- Steam for 12 minutes without lifting the lid during cooking.
- Carefully remove from the heat, transfer the buns to a tray, and repeat with the remaining batches. Serve warm with your favourite fillings.
Tips and Tricks for Easy Bao Buns
A few little adjustments can take your bao from good to outstanding. First, proofing is everything. Don’t rush the dough rising stages, as these directly impact the softness and airiness of your buns. If your kitchen is cold, you might need to leave the dough to rise a little longer than what the recipe says.
When shaping, always brush with oil before folding. This stops the halves from sticking together so you can open them easily after steaming. Keeping the buns on squares of baking paper avoids sticking and makes transferring them into the steamer hassle-free.
Use medium heat for steaming. Too vigorous a boil underneath can cause water to splash up, while too low a simmer might not cook them through. If you’re using a metal steamer, wrap the lid in a tea towel to catch some of the condensation, which will help to prevent soggy buns.
Finally, balance your fillings. Rich fillings benefit from acidity or crunch, while lighter fillings can handle bold sauces. Think about the pickles, fresh herbs, and crunchy garnishes as much as the main protein.
What do I serve with a Steamed Bun?
Bao are perfect for having friends and family around. You can prepare the buns in advance and keep them warm or reheat them in the steamer while setting up a ‘filling’ bar. Let everyone assemble their own; mixing and matching proteins, vegetables, and sauces. It’s fun, interactive, and far less stressful than plating individual dishes.
Pair the buns with a range of sides; Asian-style slaws and pickled vegetables like cucumbers, ginger, carrots and daikon all work well.
Try these fillings:
- Crispy Fried Chicken
- Crispy Baked Chicken Tenders (for a slightly healthier version)
- Pickled Vegetables (for daikons and fresh ginger use a peeler to get strips; for carrots you can use a peeler or julienne them, for onions I like to use red)
Steamed Bao Recipe FAQ
Can I freeze steamed bao?
Yes. Freezing the buns after steaming is the way to go. Not raw. Then reheat directly in a steamer for about 5 minutes.
Why did my steamed bao turn out dense?
Likely the dough wasn’t kneaded enough, rested long enough, or the yeast didn’t activate properly. Make sure your water is warm, not hot, give the dough enough proofing time, and make sure your yeast is still alive.
How can I test that my yeast is still active / alive?
Place a teaspoon of white sugar into a bowl with approximately ½ cup of warm (not hot) water. Stir in ¼ teaspoon of yeast and leave for 5-10 minutes. The yeast will become ‘foamy / frothy’ if it is still active.
What fillings should I try first?
Braised pork belly is the classic, but tofu, mushrooms, fried chicken, or crispy vegetables are all fantastic options.
Feedback and More: Have you given the bao buns recipe a go? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below. Cheers, Elby!
Check out my website for more dinner recipes and vegetarian meals. Also, if you enjoyed this recipe, you might like some of my other Asian dishes.
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Steamed Bao
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
- Stand Mixer preferable, but not a must
Ingredients
- 570 grams flour - all-purpose flour, approx. 4 cups
- 25 grams cornflour
- 15 grams white sugar - approx. 1 tbsp
- 2 tsp instant dry yeast
- 2 tsp baking powder
- 310 ml water - warm, approx. 1⅓ cup
- 15 ml oil - vegetable, approx. 1 tbsp
- extra oil - for brushing
Instructions
Making the Dough
- Stand mixer: Place all the dry ingredients into the large bowl of a stand mixer. Add the warm water and 15ml of oil. Use the dough attachment and mix on low for approximately 5-6 minutes, or until the dough is smooth.By hand: Knead all ingredients for 8-10 minutes, or until the ingredients have formed a smooth ball of dough that bounce back slightly to the touch.
- Form a ball with the dough and leave in the bowl. Cover with a tea towel or plastic wrap and leave to rise for approximately 90 minutes, or until doubled in size.
Shaping the Dough
- Knead the dough on a lightly floured surface for 2-3 minutes, to remove as many air bubbles as possible. Then roll into a large round, approximately 1cm thick.
- Use a 7cm cutter and cut as many rounds as possible from the dough. Gather the remaining dough pieces and roll into another round. Repeat the process until all the dough is shaped into round.
- Use a rolling pin and press lightly in one direction, making a slightly oval shape approximately 7mm thick.
- Brush the top of the rounds with oil and fold each in half, pressing down lightly.
- Place each bao bun on a square of baking paper just bigger than the dough and leave on a baking tray. Cover with a towel and rest for 30 minutes. The buns should look lighter and slightly fluffy.
Steaming the Bao Buns
- Transfer the bao bun (including baking paper) to the bamboo steamers, leaving gaps between them. I use two large steamers and still cook them in batches.
- Choose a saucepan or wok that will hold your bamboo steamer. You want the steamer to sit over top of the water, not in the water.
- Fill the pot with around 7cm of water and bring to the boil. Reduce heat to a high simmer and place the covered steamer baskets over top of the water. Steam for 12 minutes. Carefully remove from the heat and transfer to a bowl or tray. Repeat with the remaining buns and serve while still warm, with your favourite fillings.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Wow. I can’t believe these actually worked for me. So easy and the family loved them