If you’ve ever craved soft, fluffy bao buns but thought making them from scratch was too much work—this hack is for you! Using canned biscuit dough, you can whip up delicious bao buns in no time, no kneading or rolling required. Whether you steam them or pan-fry for a crispy finish, these bao buns are perfect for a quick meal that feels special. Let’s dive in!
📝 Ingredients
Dough
- Any non-yeast dough (such as canned biscuit) can be used as long as it is smooth (yeast dough needs different hacking mechanism which I can cover in future)
- Walmart 4 can pack buttermilk biscuit dough (1 biscuits about 21 g) are used in video since most time they are smooth, and very economic
- I used pillsbury buttermilk flaky layers sometimes as well, I use 2 biscuit to make 3 bao bun wrappers (by tearing 1/3 of layers off the 2 biscuit, and combine the 2 1/3 of layers to form the third wrapper)
Filling Option #1: Store-Bought Hack
- Any non liquidish store bought dish can be used for filling
- Just need to do the following:
*note: I tried P.F.Chang's frozen mongolian beef and Innovasion's frozen general tso's chicken (used in video), both very good,
my family like the beef a little better we are more used to non-sweet filling in bao buns;
you may use anything you like though such as pulled pork or steak and etc., let me know in comment if you tried anything else.
Filling Option #2: Traditional (Makes ~30 Bao Buns)
- 450g ground pork
- 4 green onions, finely chopped
- 2 tsp ginger paste
- 1/8 tsp salt
- 1/2 tbsp sugar (optional)
- 1/4 tsp white pepper
- 1/4 tsp thirteen spice powder
- 1/3 tsp chicken broth mix
- 1.5 tbsp soy sauce
- 0.5 tbsp dark soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 4 tbsp cold water
*note: If you have spices, I highly recommend to make the filling yourself, it is easy and quick and taste much fresher
Filling Option #3: Minimal Ingredients
- 450g ground pork (or chicken)
- 1/8 tsp salt
- 2 tsp ginger (optional)
- 1/4 tsp black pepper (optional)
- 3.5 tbsp oyster sauce or 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 4 tbsp cold water
*note: made from scratch with common and minimum spices but at a little cost of taste
🔧 Equipment
- Cutting board and knife or food processor (for filling prep)
- Steamer or pan with lid
- Mixing bowls
👨🍳 Instructions
1. Prepare the Filling
- For store-bought:
- If the sauce too watering and cooking can thicken it, then cook according to package to thicken the sauce (such as the frozen mongolian beef bought from walmart)
- if sauce already thick, then you may cook it according to package or just defrost it
- finely chop it (manually or use food processor)
- (optional) I would adjust the taste by use 1 tbsp LESS of original sauce, but add 2 tsp or oyster sauce in for every 1b of frozen package (entire package including sauce in the package).
- For scratch-made: Combine all filling ingredients in a bowl. Mix thoroughly until sticky and cohesive.
2. Shape the Dough
3. Wrap the Bao
- Scoop ~1 tbsp of filling into the center of each dough round.
- Pinch the edges together to seal. No need for fancy pleats!
4. Cook
- Steam: Place in steamer lined with parchment. Steam for ~10 minutes or until fully cooked.
- Pan-fry: Heat oil in a pan over medium heat. Add buns and cook until bottoms brown. Add 1/4 cup water, cover, and steam until water evaporates and tops are cooked (8–10 min).
💡 Tips & Substitutions
- Prefer a sweeter taste? Add a pinch of sugar to the filling.
- No biscuit dough? Try crescent roll dough or pre-made pizza dough (results vary slightly).
🥡 Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze after cooking in a single layer, then store in bags. Reheat by steaming or microwaving with a damp paper towel.
❓ FAQs
Can I add vegetables?
Yes! Finely chopped mushrooms, cabbage, or carrots blend beautifully into any filling option. Just be sure to remove excess moisture.
Do I have to steam them?
Nope! Pan-fried bao buns are just as tasty and offer a crispy golden base.
Can I make them ahead?
No, since once opened, biscuit dough will gradually loose the ability to rise.
🌟 Wrap-Up
Using canned biscuit dough makes bao buns more accessible than ever—great for busy families or anyone new to cooking. Whether you go traditional or opt for store-bought fillings, the results are fun, delicious, and incredibly satisfying. Let me know in the comments what filling you try next!