🍲 How to Make Fluffy Bao Buns from Scratch (Better Than Takeout!)

🧵 Ingredients

Dough:

• 380g all-purpose flour
• 1.5 tsp sugar
• 223g water (room temperature)
• 1.5 tsp active dry yeast
• 1 tsp vegetable oil

Filling (for 18 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

🔧 Essential Equipment

• Mixing bowl
• Kitchen scale (for best accuracy)
• Measuring spoons
• Steamer or steaming setup (bamboo or metal)
• Parchment paper or steamer liners
• Clean towel or plastic wrap

🍽️ Step-by-Step Instructions

1. In a mixing bowl, dissolve the sugar in the water. Add yeast and let sit for 5-10 minutes until foamy.
2. Add flour and vegetable oil to the bowl. Stir until a rough dough forms.
3. Cover and rest for 5 minutes.
4. Knead the dough for 15 minutes until smooth and elastic. (You can use a stand mixer with a dough hook or bread machine or knead by hand.)
5. Cover the bowl with a towel or plastic wrap. Let the dough rise in a warm place for half to one hours (time depends on temperature, moisture and etc.), until doubled in size.
6. Punch down the dough, press to get rid of air
7. Divide it into equal 12 portions.
8. Shape each portion into a smooth ball or roll them out to be round disc (center a bit thicker and edge a bit thinnger)
9. put bao stuffing inside wrap, and pinch to seal to form bao bun as shown in video
10. Place each bun on parchment paper or steaming cloth in steamer, let them rest uncovered (so the pleads will be obvious and clear) for 15-60 minutes.
11. Steam buns on medium heat, staring from room temperature water till water boiling (you can see steam coming out of steamer), then steam another 12 minutes. Avoid opening the lid during steaming.
12. Turn off the heat and let the buns sit covered for 5 more minutes before removing the lid to prevent collapsing.

💬 Tips & Substitutions

• For a slightly richer dough, substitute water with milk or add 1 tbsp milk powder.
• If you don’t have a steamer, use a heatproof plate in a pot with a lid and trivet.
• Add 1 tbsp vinegar to the steaming water to keep buns whiter.
• For leftover fillings, you can freeze and use up later, or you may boil water, and form meat balls with the leftover, throw meatballs into boiling water, and a few leafy vegetables if you like to make very quick and tasty soup.

🍼 Storing & Reheating

• Store: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze on a tray, then transfer to a zip bag for up to 2 months.
• Reheat: Steam refrigerated buns for 3 minutes (8 minutes from frozen) or microwave with a damp paper towel until hot.

❓ FAQs

Can I add other vegetables to the filling?
Absolutely! Finely chopped mushrooms, shredded carrots, or cabbage work wonderfully. Just make sure the filling isn’t too watery.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Bring it to room temperature before shaping and steaming.

Do these taste like restaurant bao?
Yes! Will taste better than most of bao bun take out. They’re soft, fluffy, and customizable with your favorite fillings.