Steamed bao buns (包子), a complete guide

Method17 steps

1. 1

   Step 1: Mix the flour (300 g), dried yeast (1 tsp), sugar (1 tsp) and dough oil (1 tbsp) in a bowl. Gradually stir in the 140 ml lukewarm dough water to combine. If your flour needs it, add a little extra lukewarm water to bring the dough together.

   Uses 300 g all-purpose flour · 1 tsp dried yeast · 1 tsp sugar · 1 tbsp mild cooking oil, for the dough · 140 ml lukewarm water, for the dough · A little extra lukewarm water, only if needed for the dough

2. 2

   Step 2: Choose one kneading method: knead the combined dough by hand until very smooth, or use a stand mixer with a dough hook on low speed for about 10 minutes, finishing when the dough is very smooth.

   Uses Combined bao dough

3. 3

   Step 3: Cover the dough bowl with a clean damp tea towel and leave in a warm place until the dough doubles in size. Begin checking after 40 minutes; it may take up to 1½ hours depending on room temperature. Prepare the filling while it rises.

   First dough proof check · 40 minUses Smooth kneaded bao dough · Clean water, enough to dampen the proofing cloth

4. 4

   Step 4: Mix the minced pork (150 g) with the light soy sauce (1 tsp), oyster sauce (1 tsp), salt (¼ tsp) and ground Sichuan pepper (1 pinch) in a bowl.

   Uses 150 g minced pork · 1 tsp light soy sauce · 1 tsp oyster sauce · 1 pinch ground Sichuan pepper · ¼ tsp salt

5. 5

   Step 5: Stir the seasoned pork continuously in one direction while gradually adding the filling’s 4 tbsp water, until the liquid is absorbed. Keep the raw pork mixture covered in the refrigerator while preparing the vegetables.

   Uses Seasoned raw pork mixture · 4 tbsp water, for the filling

6. 6

   Step 6: Heat the filling-vegetable oil (1 tbsp) in a frying pan and briefly stir-fry the grated carrot (150 g) and chopped onion (1 small) until softened. Spread on a plate and let them cool until no longer warm, then mix into the hydrated pork with the chopped coriander (2 tbsp). Cover and refrigerate the filling until shaping.

   Uses 1 tbsp cooking oil, for frying the filling vegetables · 150 g carrot, grated · 1 small onion, finely chopped · 2 tbsp coriander, finely chopped · Hydrated seasoned raw pork

7. 7

   Step 7: Once the dough has doubled, knead it again to release the trapped air, restoring its original size and smooth texture.

   Uses Risen bao dough

8. 8

   Step 8: Divide the deflated dough into 12 equal portions. Roll each into a round wrapper.

   Uses Deflated smooth bao dough

9. 9

   Step 9: Put some chilled filling in the middle of each wrapper. Lift and pleat the edges around the filling to form a bao bun, closing the top securely around it. Make 12 buns without overfilling; keep any excess filling covered and refrigerated.

   Uses Twelve round bao wrappers · Chilled pork-and-vegetable filling

10. 10

    Step 10: Leave the 12 shaped buns to rise for about 15 minutes before steaming.

    Second bun proof · 15 minUses Twelve shaped filled bao buns

11. 11

    Step 11: Put each proofed bun on a small piece of parchment in the steamer basket, leaving 2 cm between buns and the basket sides. Use enough baskets or cook in batches so the buns can expand.

    Uses Twelve proofed raw bao buns

    
12. 12

    Step 12: Add enough cold water to the steamer pot to produce steam without touching the buns. Set the covered basket over it and heat on high. When the water boils and steady steam rises, reduce to medium-low heat.

    Uses Parchment-lined baskets of proofed bao buns · Water for steaming: cold water to start, with hot top-ups if needed

13. 13

    Step 13: Steam for 15–18 minutes after the water is boiling and steady steam is rising. Check at 15 minutes: the wrappers should be cooked and fluffy and the pork filling must reach at least 71°C in the centre. Continue steaming if needed. Keep sufficient water in the pot, topping up with hot water if necessary; repeat for any remaining baskets.

    Check steamed bao buns · 15 minUses Bao buns over boiling steamer water · Water for steaming: cold water to start, with hot top-ups if needed

14. 14

    Step 14: Serve the cooked buns warm. This batch makes 12 buns.

    Uses Cooked steamed bao buns

15. 15

    Step 15: For freezing, set aside cooked buns, cool promptly and refrigerate within 2 hours at 4°C or below. Once cooled, pack airtight and freeze.

    Uses Cooked buns set aside for freezing

16. 16

    Step 16: Choose this reheating route if thawing: defrost frozen cooked buns in the refrigerator, then steam over boiling water for about 8 minutes until hot throughout and the centre reaches 74°C. Keep enough water in the pot; add hot water if needed. Serve promptly.

    Steam thawed cooked buns · 8 minUses Frozen cooked buns to thaw and reheat · Water for steaming: cold water to start, with hot top-ups if needed

17. 17

    Step 17: Alternatively, reheat cooked buns directly from frozen by steaming over boiling water for about 15 minutes, until hot throughout and the centre reaches 74°C. Keep enough water in the pot; add hot water if needed. Serve promptly.

    Steam frozen cooked buns · 15 minUses Frozen cooked buns for direct reheating · Water for steaming: cold water to start, with hot top-ups if needed