Steamed bao buns

Steamed bao buns

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 40 mins Cook: 24 mins plus 3 hrs 30 mins rising and proving

A challenge

Makes 18 buns
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per bun

  • kcal119
  • fat1g
  • saturates0g
  • carbs23g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 525g plain flour, plus extra for dusting
  • 1½ tbsp caster sugar, plus a pinch
  • 1 tsp fast-action dried yeast
  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp sunflower oil, plus extra for greasing and brushing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp rice vinegar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


  1. Mix together the flour, sugar and 1/2 tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

  2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

  3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.

  4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.

  5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

  6. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.

  7. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

  8. Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

  9. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with the barbecue pork and Pickled carrot & mooli. Eat while they’re still warm.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Katyboo84's picture
5th Dec, 2016
We have made these twice now and used different fillings both times. These buns are simply delicious, though they need care and attention they are relatively easy and guaranteed to work - provided you follow the recipe to the absolute letter.
30th Mar, 2016
A brilliant recipe; yes it takes time but it really is worth it. I made it with the pork and pickle from the magazine article and it was loved by everyone who ate it.
24th Jan, 2016
This recipe works perfectly. I used a dough hook as recommended without any problems. As with jonbeck2 comment below, the second prove worked well in oven that had been heated to 50C (and turned off - my oven holds heat well). Also definitely recommend putting a circle of baking paper under bun while steaming - I tried with and without!
Katyboo84's picture
5th Dec, 2016
That's a great tip about the baking paper - thank you!
25th Oct, 2015
Great recipe...wonderful buns. The second prove needed good warmth ( I sat the buns on the AGA lids) and I separated the buns with squares of baking paper when steaming.
26th Nov, 2016
The dough came together really well, but after proving and doubling in size, it was almost liquid - I had to add a lot of flour to be able to handle it. Can anyone suggest what I did wrong? Or is it simply because ordinary flour isn't glutinous in the way strong flour is?
goodfoodteam's picture
1st Dec, 2016
Thanks for your question Anne, the dough definitely shouldn't have been liquidy - it sounds like either too much water or not enough flour was added. For added accuracy in measuring the liquids you could weigh them converting the ml figure into grams. We'd suggest not adding the optional extra water as well. We hope this works better for you if you try the recipe again.
2nd Sep, 2015
Is there a misprint in the method, dissolve yeast with salt?
20th Aug, 2015
Could this be veganised with either a nut/ help/ rice/ oat/ or soya milk?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.