How to make bao buns

Chelsie Collins shows you how to knead, steam and fill beautiful bao buns. Impress your guests by whipping up a batch of these party pleasers with our handy video.

  • Bao buns are steamed buns, rather than baked.
  • Knead your dough for about 10 minutes until smooth and elastic. If doing it by hand knead for 15-20 mins.
  • Leave to prove for 1 hour or until doubled in size.
  • Roll the slightly sticky dough into a sausage shape on a lightly floured surface.
  • Shape into 10 round balls/buns.
  • To get the bao shape, roll each bun into an oval with a rolling pin. Grease each bun with a little oil and grease a skewer, inserting in the middle and folding the dough over so you can easily transfer to a baking sheet.
  • Leave to rise for 1 hour or until puffed up.
  • Steam in bamboo steamers, making sure the buns are on parchment so they don’t stick.
  • Steam for about 10 minutes in batches and then slice using a serrated knife before filling.
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TIPS
FOR THE FULL RECIPE

You can find all the quantities and full written instructions in our steamed bao buns recipe.