Homemade Cloud-Like Bao Buns

Steamed bao buns that are as soft as clouds—I mean these are pillowy—and just waiting to cradle your favorite filling.

by Krutit
written by Krutit
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Homemade Steamed Bao Buns

Steamed bao buns that are as soft as clouds—I mean these are pillowy, and just waiting to cradle your favorite filling. You can make them in a bamboo steamer or even just over a pot of simmering water with a fine mesh sifter (like you’d use to make couscous). Cover with a lid and the steam makes magic.

And the best part? Filling the bao buns with slow-cooked shredded beef turns them into something that’s pure joy with every bite.

Homemade Steamed Bao Buns

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Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Makes about 12 medium-sized buns

  • 3 cups (490 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon baking soda
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (10 grams) dry yeast
  • 1 cup (240 ml) lukewarm water
  • 2 tablespoon neutral oil
  • 1 teaspoon vinegar
  • 1 teaspoon salt

Instructions

- In the bowl of a stand mixer fitted with the dough hook attachment, add all the ingredients together in the order listed. Knead for about 8 minutes, until the dough is soft, smooth, and elastic. Cover and let it rise for 1 hour.
- Pinch off pieces of dough about the size of a ping-pong ball. Shape each into a smooth round bun.
- Cut out squares of parchment paper slightly larger than the buns. Place each dough ball on a square, smooth side up. Set on a tray, cover, and let rise for another 30 minutes.
- Meanwhile, bring water to a boil in a pot big enough to fit your bamboo steamer. Place the buns in the steamer, leaving space for them to expand. Cover with a lid and steam for 15–17 minutes, until still soft but holding their shape.
- Let them cool slightly before slicing and filling.

Notes

- For a little extra flair, lightly brush the top of each bun with water and sprinkle black sesame seeds (nigella seeds) before steaming. The seeds toast slightly in the steam and give a lovely finish.
- You can freeze the buns after steaming and cooling. When ready to eat, just steam them again for a few minutes.
- Feeling adventurous? Try folding a bit of fresh herbs into the dough for a subtle and surprising fragrant note in each bite.
- Serving with the slow-cooked shredded beef? Fill each bao with meat, crunchy pickled veggies, or even a simple sautéed mushroom filling for a vegetarian twist. These buns are your blank canvas—pillowy, sweet, soft, and endlessly adaptable.

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