Plan your whole week in seconds
Try it free
Steamed Bao Buns
Pillowy, cloud-soft steamed buns filled with braised pork belly, pickled vegetable, and aioli — the modern street food icon.
90 mins
15 mins
12 people
Taiwanese / Chinese
Plain flour
300g
Baking powder
2 tsp
Instant yeast
1 tsp
Sugar
2 tbsp
Milk
Warm
150ml
Pork belly
500g
Soy sauce
3 tbsp
Dark soy sauce
1 tbsp
Shaoxing wine
2 tbsp
Sugar
For pork braising
2 tbsp
Garlic
3 cloves
Pickled mustard greens
80g
Sriracha mayo
3 tbsp
🍽️ Commercial steamer
→ Wok with a lid and bamboo steamer
Same steaming effect
🍽️ Braised pork belly
→ Pulled pork or crispy chicken thigh
Different but equally delicious
Mix flour, baking powder, yeast, sugar, and warm milk. Knead until smooth. Rest 1 hour covered.
💡 Pro Tip: Both yeast AND baking powder are used for a particularly light, fluffy texture.
Divide into 12 balls. Flatten each into an oval. Brush with oil, fold in half. Place on parchment squares.
💡 Pro Tip: Oil between the fold prevents them sticking shut during steaming.
Prove folded buns 30 minutes until puffed. Steam in batches 12-15 minutes.
💡 Pro Tip: Don't open the steamer during cooking — steam collapse makes dense buns.
Braise pork belly in soy sauce, dark soy, wine, sugar, garlic, water for 45 minutes until tender. Slice.
💡 Pro Tip: Low slow braise — pork belly must melt, not just cook through.
Fill each open bun with pork, pickled greens, sriracha mayo, and serve immediately.
💡 Pro Tip: Fill immediately before serving. Pre-filled buns get soggy.
- ✓Both yeast and baking powder in the dough — this is intentional
- ✓Oil between the fold before steaming
- ✓Don't open the steamer mid-steam
- ✓Serve immediately once filled
- →With pickled cucumber
- →As a starter or bar snack
- →With hoisin sauce