Bao Buns | The Recipe Critic

Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

Ingredients Needed For Bao Buns

The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.

• Warm Water: Gives a base for the yeast and sugar to come alive!
• Warm Milk: Helps feed the yeast to make it frothy.
• Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
• Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
• Vegetable Oil: Helps the buns lightly brown.
• All Purpose Flour: The main ingredient that forms the dough.
• Baking Powder: This helps the buns rise faster and have a nice texture.
• Salt: Enhances the flavors.

Bao Bun Recipe Instructions

Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!

Form and Rise Dough

1. Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
2. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
3. Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
4. Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.

Cut and Steam Bao Bun Dough

5. Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
6. Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
7. Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
8. Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!

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