Deliciously Fluffy Bao Buns Recipe

Introduction

These deliciously fluffy bao buns are a soft, pillowy treat filled with savory meat and crisp cabbage. Perfect as a snack or a light meal, they bring a delightful balance of textures and flavors that everyone will enjoy.

Ingredients

• 2 cups all-purpose flour (250g)
• 1 tsp active dry yeast (3g)
• 1 tbsp granulated sugar (12g)
• 1/2 tsp salt (3g)
• 3/4 cup warm water (180ml)
• 1 tbsp vegetable oil (15ml)
• 1 cup cooked meat or chicken thighs, shredded (150g)
• 1 cup cabbage, finely chopped (70g)
• 2 tbsp soy sauce (30ml)
• 1 tbsp Sriracha or hoisin sauce (15ml)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water while stirring until a soft dough forms.
2. Step 2: Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
3. Step 3: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
4. Step 4: Punch down the dough and divide it into small portions. Roll each portion into a circle.
5. Step 5: Prepare the filling by cooking your shredded meat or chicken with soy sauce and Sriracha until caramelized. Mix in the finely chopped cabbage.
6. Step 6: Place a spoonful of filling on each dough circle, fold it closed, and steam the buns in a bamboo steamer lined with parchment paper for approximately 15 minutes.

Tips & Variations

• For extra fluffiness, try adding a teaspoon of baking powder to the dough along with the yeast.
• Swap the meat filling for sautéed mushrooms and tofu for a vegetarian version.
• If you don’t have a bamboo steamer, use a metal steamer basket or improvise with a heatproof plate over a pot of boiling water.

Storage

Store leftover bao buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5 to 7 minutes to restore their softness. They can also be frozen for up to 1 month; steam directly from frozen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Bring it to room temperature before shaping and filling.

What can I use if I don’t have Sriracha?

You can substitute Sriracha with hoisin sauce for a sweeter flavor or a mild chili garlic sauce for similar heat and depth.

Deliciously Fluffy Bao Buns Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This Deliciously Fluffy Bao Buns recipe offers soft, pillowy steamed buns filled with a savory mixture of shredded meat or chicken and cabbage, seasoned with soy sauce and a hint of spicy Sriracha or sweet hoisin. Perfect as a snack or appetizer, these bao buns combine tender dough with a flavorful filling steamed to perfection in a bamboo steamer.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8–10 bao buns 1x
• Category: Snack
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour (250g)
• 1 tsp active dry yeast (3g)
• 1 tbsp granulated sugar (12g)
• 1/2 tsp salt (3g)
• 3/4 cup warm water (180ml)
• 1 tbsp vegetable oil (15ml)

Filling Ingredients

• 1 cup cooked meat or chicken thighs, shredded (150g)
• 1 cup cabbage, finely chopped (70g)
• 2 tbsp soy sauce (30ml)
• 1 tbsp Sriracha or hoisin sauce (15ml)

Instructions

1. Mixing the Dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm water while stirring until a soft dough forms.
2. Kneading: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3. First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm area for approximately 1 hour or until it has doubled in size.
4. Shaping: Punch down the risen dough and divide it into small portions. Roll each piece into a circular shape suitable for filling.
5. Prepare the Filling: Cook the shredded meat or chicken with soy sauce and Sriracha or hoisin sauce over medium heat until caramelized. Stir in the finely chopped cabbage and cook briefly to combine flavors.
6. Assembling and Steaming: Place a portion of the filling onto each dough circle, fold them closed to enclose the filling securely. Line a bamboo steamer with parchment paper, place the buns inside, and steam for approximately 15 minutes until the buns are puffed and cooked through.

Notes

• Ensure the water used for the dough is warm, not hot, to activate the yeast properly.
• Use parchment paper in the steamer to prevent buns from sticking.
• You can substitute the meat with a vegetarian filling if desired.
• Rest the dough in a warm, draft-free environment for optimal rise.
• Serve bao buns fresh and warm for best texture and flavor.

Keywords: Bao buns, steamed buns, fluffy buns, Asian snack, Chinese recipe, meat buns, chicken bao, homemade bao