Bao Buns at Home
Easy to make from scratch, these fluffy steamed buns are irresistibly delicious! For a quick and easy meal, fill them with the dark meat from a rotisserie chicken , skin-on for best flavour, add some hoisin sauce, your favorite condiments and a little spice and thats it! They’re a real crowd pleaser!
Servings Prep Time
4 to 6People 20Minutes
Cook Time Passive Time
12 minutes 2Hours (resting)
Servings Prep Time
4 to 6People 20Minutes
Cook Time Passive Time
12 minutes 2Hours (resting)
Bao Bun Dough
  1. Take a pretty large piece of parchment paper and cut out 14 – 3X3 inch squares. Set aside. *These are needed otherwise your buns will stick to your steamer and it’ll be a freakin’ disaster!
  2. Place the dry ingredients, in the order listed into the bowl of a mixer (fitted with the dough hook attachment). Be sure to keep the salt and sugar away from the yeast within the bowl up until it’s time to mix with the wet ingredients. Note: Salt and yeast really don’t like each other. Salt can kill yeast in fact. Also at times, too much sugar can kill yeast too! Not many people know that 😉
  3. Add warm water and oil to the dry ingredients and mix on the lowest setting until a cohesive ball is formed.
  4. Increase the speed a little and allow to knead for approximately 6 minutes.
  5. When you touch your ball of dough, if it is very sticky, add a little flour. Although mine was just right at that point, neither too sticky nor too dry.
  6. Form into a smooth ball and place into an oiled bowl. Cover bowl with slightly damp dishtowels (I like a nice heavy cover) and allow to rest for 1.5 hours in a warm place. I usually place it in my oven which is off.
  7. Once the 1.5 to 2 hours are up, the dough should have doubled in size.
  8. Place the dough on a lightly floured surface and punch down the dough to remove any air bubbles.
  9. Using a floured rolling pin, roll out the dough to about 1 cm thickness. Roll from the middle out. If the dough keeps pulling back, let it rest periodically until it keeps it’s shape. I got a 12 inch diameter circle, about 1 cm thick.
  10. Drizzle some oil over the top of your dough and spread with your hand to coat evenly. (This makes the surface smoother and will prevent the Bao buns from sticking to themselves when folded.
  11. Using a 3 inch diameter cookie cutter (or glass), cut circles into the dough. The leftover dough can be kneaded briefly and rolled out to cut out more buns. They’ll turn out just as good.
  12. Now fold your first Bao bun circle in half (oiled side on the inside), and GENTLY roll over the folded bun with your rolling pin to secure the crease. Place onto a parchment square and set aside. Repeat for each bun.
  13. Place buns on a cookie sheet and cover with the same damp dish cloth for 30 minutes. They will puff up slightly.
  14. Place a couple of inches of water in the basin of your steaming pot. When water is boiling place buns on their parchment into the steaming basket and place over the pot of boiling water. Cover and steam for 12 minutes.
  15. If serving the same day, simply keep them in the steamer with the lid on. If making them ahead, allow to cool completely and wrap tightly in plastic wrap (with parchment squares in between each bun). Steam them briefly to return them to their fluffy state.
  16. Fill your Bao bun with sweeter and fattier meats. I used the brown meat from a skin-on rotisserie chicken! It was great. You can also use slow roasted pork belly, Peking duck, fried chicken and even pulled pork.
  17. Spoon a little hoisin sauce into the bun, insert the meat of your choice and garnish with a drizzle of Siracha, more hoisin, green onion, cucumber and/or Asian style pickled vegetables or straight up pickles 😀 Enjoy!!
Recipe Notes

Please note that the original recipe from Marion’s Kitchen was posted in grams so I included conversions to cups , tsp, tbsp etc… That’s why you’ll see things like ‘ just shy of 2tsp’ lol. 

If you have questions, leave them in the comments!

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