Bao Buns Recipe
I just pulled the last batch of these Bao Buns Recipe from the steamer, and I’m already dreaming about making them again. The dough is so incredibly soft and pillowy, and it was surprisingly fun to knead and shape. Watching them puff up in the steamer felt like a little bit of magic happening right in my kitchen.
I filled them with savory marinated tempeh and fresh veggies, and the combination of textures and flavors is just perfect. This recipe felt like a fun project, and the delicious result was so worth the effort.
Ingredients
Here is everything you will need to create these fluffy bao buns and a delicious filling.
For the Bao Buns:
- 2 teaspoons active dry yeast: This is the leavening agent that will make your buns light and airy. Make sure your yeast is fresh and foamy after activating.
- 2 tablespoons sugar: A little sugar feeds the yeast and adds a subtle sweetness to the dough.
- ½ cup + 2 tablespoons warm water: The water should be around 110°F. If it’s too hot, it can kill the yeast.
- 2½ cups all-purpose flour: Standard all-purpose flour works perfectly for creating a soft, tender dough.
- ½ teaspoon baking powder: This works with the yeast to give the buns an extra lift and fluffy texture.
- ½ teaspoon baking soda: Helps to create a tender crumb in the finished buns.
- 2 teaspoons sea salt: Balances the sweetness and enhances the overall flavor of the dough.
- ¼ cup avocado oil, plus more for brushing: A neutral oil like avocado oil is best so it doesn’t overpower the other flavors.
For the Filling:
- 8 ounces tempeh: Sliced into strips and steamed, tempeh provides a hearty, protein-packed base for the filling.
- 6 tablespoons hoisin sauce: This thick, sweet, and savory sauce is the star of the marinade.
- 3 tablespoons sriracha: Adds a nice spicy kick to balance the sweetness of the hoisin.
- 1 teaspoon grated fresh ginger: Provides a warm, zesty note to the marinade.
- 1 teaspoon lime zest: Brightens up the sauce with a fresh, citrusy aroma.
- Lime wedges, for serving: A final squeeze of lime juice enhances all the flavors.
- Avocado slices: Adds a creamy, rich texture that complements the other fillings.
- Sliced cucumber and/or carrot: Thinly sliced fresh veggies provide a refreshing crunch.
- Fresh herbs, cilantro and/or mint: Adds a burst of fresh, aromatic flavor.
- Diced Thai chiles: For those who like an extra layer of heat.
Note: This recipe makes about 12 bao buns.
Variations
This recipe is a great starting point, but feel free to get creative with your fillings and dough.
- Pork Filling: For a more traditional option, use slow-cooked, shredded pork belly seasoned with soy sauce, star anise, and cinnamon.
- Mushroom Filling: Sautéed shiitake or oyster mushrooms with garlic and soy sauce make a fantastic vegetarian alternative to tempeh.
- Dairy-Free: This bun recipe is already dairy-free, making it a great option for those with dietary restrictions.
- Flavorful Dough: Try infusing the dough by adding a teaspoon of matcha powder for a green tea version or a bit of five-spice powder for a warm, aromatic twist.
Cooking Time
- Prep Time: 2 hours 15 minutes (includes dough rising time)
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
Equipment You Need
- Large Mixing Bowl: For combining the dough ingredients and letting it rise.
- Bamboo Steamer: This is the traditional tool for steaming bao buns, as it allows steam to circulate evenly.
- Rolling Pin: Used to roll out the dough to an even thickness before cutting the circles.
- Parchment Paper: Small squares of parchment prevent the buns from sticking to the steamer.
How to Make Bao Buns Recipe?
Making bao buns at home is a rewarding culinary project. It starts with creating a simple yeast dough, which needs time to rise to develop its signature soft texture. While the dough rests, you can prepare the flavorful fillings. The final step is steaming the buns until they are perfectly puffed and ready to be stuffed with all the delicious components you’ve prepared.
Step 1: Prepare the Dough
In a small bowl, stir together the active dry yeast, sugar, and warm water. Let this mixture sit for about 5 minutes until the yeast becomes foamy, which shows it’s active. In a separate large bowl, combine the flour, baking powder, baking soda, and salt. Pour in the avocado oil and the yeast mixture. Mix until a rough ball of dough forms. If the dough seems too dry, add more water one tablespoon at a time.
Step 2: Knead and Rise
Transfer the dough to a lightly floured surface. Knead it vigorously for about 5 minutes until it becomes smooth and elastic. Lightly oil the inside of a large bowl, place the dough inside, and cover it. Set the bowl in a warm spot and let the dough rise for 45 minutes. Note that this dough won’t double in size like a typical bread dough, but it will puff up.
Step 3: Prepare the Filling and Shape the Buns
While the dough is rising, prepare your filling. Marinate and bake the tempeh according to the instructions. Once the dough has risen, transfer it to a clean surface and roll it out to a ¼-inch thickness. Use a 3-inch round cutter or the rim of a glass to cut out circles. Place each circle on a small square of parchment paper, brush the top lightly with oil, and fold it in half. Gently press down. Cover the shaped buns with plastic wrap and let them rest for another hour until they look puffed.
Step 4: Steam and Assemble
Set up your bamboo steamer over a pan with about an inch of simmering water. Working in batches, place the buns (still on their parchment paper squares) into the steamer, leaving some space between them. Cover the steamer and steam for 9 to 11 minutes, or until the buns are puffed and cooked through. Carefully remove the hot buns and stuff them immediately with the baked tempeh, fresh veggies, avocado, and herbs. Serve with extra sauce on the side.
Additional Tips for Making this Recipe Better
After making these bao buns myself, I’ve discovered a few things that can help make the process even smoother.
- I noticed the dough was a bit stiff, so don’t be afraid to add an extra tablespoon of water if it’s not coming together easily. The final dough should be smooth, not shaggy.
- Letting the dough rise in a warm place is key. I turned my oven on for a minute, then turned it off and placed the covered bowl of dough inside. This created a perfect proofing box.
- When you fold the dough circles in half, don’t press them down too hard. You just want them to hold their shape, not become flat. A light touch is all that’s needed.
- Steaming the tempeh before marinating it is a step I won’t skip. It really softens the tempeh and helps it absorb more of the delicious hoisin marinade.
How to Serve Bao Buns Recipe?
The best way to serve bao buns is fresh and warm, straight from the steamer. Set up a “build-your-own” bao station with bowls of the tempeh filling, sliced carrots, cucumbers, avocado, fresh mint, cilantro, and diced chiles. This allows everyone to customize their buns. Drizzle a little extra marinade or a squeeze of fresh lime juice over the fillings before eating. They are perfect as a fun appetizer for a party or as a main course for a special date night at home.
Nutritional Information
This is an estimate of the nutritional values per serving, which can vary based on your specific fillings.
- Calories: Varies based on filling
- Protein: Varies based on filling
- Carbohydrates: Varies based on filling
- Fat: Varies based on filling
Make Ahead and Storage
You can definitely get a head start on this recipe.
The dough can be made a day in advance and stored in the refrigerator after its first rise. Just let it come to room temperature before rolling and shaping. The tempeh filling can also be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days.
Store leftover cooked and unfilled buns in an airtight container in the freezer for up to a month. To reheat, simply steam them directly from frozen for 2-3 minutes until they are soft and heated through. Avoid refrigerating the buns, as it can cause them to become dry.
Why You’ll Love This Recipe?
Here are a few reasons why this bao bun recipe will become a new favorite.
- Soft, Pillowy Perfection: The texture of these homemade buns is incredible. They are light, fluffy, and have a slightly sweet taste that makes them the perfect vessel for any filling.
- A Fun Cooking Project: From kneading the dough to shaping the buns and watching them steam, this recipe is an engaging and rewarding experience, perfect for a weekend or a date night in.
- Completely Customizable: The filling possibilities are endless. Stick with the savory tempeh, or experiment with pulled pork, fried chicken, or a variety of sautéed vegetables.
- Impressive and Delicious: Despite being a fun home project, the final result looks and tastes like something you’d get at a great restaurant. They are sure to wow your family and friends.
