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Fluffy Chinese Steamed Buns Recipe Easy Homemade Bao for Beginners

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This recipe delivers soft, pillowy Chinese steamed buns (bao) with a subtle sweetness and perfect fluffiness, ideal for beginners and family gatherings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (7g) instant yeast
  • 3 tablespoons (38g) sugar
  • 1 teaspoon baking powder
  • 2 tablespoons milk powder (optional)
  • 1 cup (240ml) warm water
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • Optional filling ingredients:
  • 8 oz (225g) ground pork or chicken
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 green onions, finely chopped
  • 3 shiitake mushrooms, finely chopped
  • 1 teaspoon sesame oil

Instructions

  1. Activate the yeast by combining 1 cup (240ml) warm water (110°F/43°C), 3 tablespoons (38g) sugar, and 2 ¼ teaspoons (7g) instant yeast in a small bowl. Let sit for 5–10 minutes until foamy.
  2. Sift together 3 ½ cups (440g) all-purpose flour, 1 teaspoon baking powder, 2 tablespoons milk powder (optional), and ½ teaspoon salt in a large mixing bowl.
  3. Make a well in the dry ingredients and pour in the yeast mixture and 2 tablespoons vegetable oil. Stir until dough starts to come together.
  4. Knead the dough on a lightly floured surface for about 10 minutes until smooth, elastic, and slightly tacky.
  5. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare the filling by mixing ground pork, soy sauce, oyster sauce, green onions, mushrooms, and sesame oil in a bowl.
  7. Punch down the dough and divide into 12 equal pieces (about 2 oz / 60g each). Roll each into a ball and flatten into a 4-inch (10cm) circle.
  8. Place a spoonful of filling in the center of each dough circle, gather edges, and pinch to seal tightly.
  9. Place buns on parchment paper squares in the steamer basket, cover, and let rest for 20–30 minutes until puffy.
  10. Steam buns over boiling water in a bamboo steamer for 12–15 minutes with the lid on. Do not open lid during steaming.
  11. Turn off heat and let buns rest for 2 minutes before removing lid. Serve warm.

Notes

Keep water temperature between 105–115°F (40–46°C) for yeast activation. Knead dough properly for elasticity. Use parchment paper to prevent sticking. Avoid opening steamer lid during cooking to prevent buns from collapsing. Freeze unsteamed buns on parchment for longer storage and steam directly from frozen adding a few extra minutes.

Nutrition

Keywords: Chinese steamed buns, bao, homemade bao, fluffy buns, easy bao recipe, steamed buns recipe, bao recipe for beginners

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