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I LOVE bao buns! They’re the perfect little fluffy steamed buns, and there are SO many delicious ways to fill them. Braised pork belly, crispy fried chicken, teriyaki tofu… I could go on forever! Once you’ve mastered the buns, the filling possibilities are endless, making this one of those recipes you’ll come back to again and again.

Why you’ll love this recipe…

If you’ve never made homemade bao buns before, don’t be intimidated. They’re surprisingly straightforward to make and are such a fun kitchen project. Watching the dough transform into soft, pillowy buns after steaming is incredibly satisfying and will have you feeling like a proper chef.

One of my favourite things about this recipe is that the buns freeze beautifully. Simply steam them, let them cool, then freeze until you’re ready to use them. When it’s time to eat, just pop one in the microwave for about a minute until it’s soft and fluffy again. It means you can have a restaurant-worthy bao bun dinner any night of the week without starting from scratch.

My current obsession is filling them with leftover roast chicken tossed through teriyaki sauce with crunchy slaw and a drizzle of kewpie mayo. I’ve made them SIX times in the last two months… safe to say I’m not getting tired of them anytime soon! Whether you fill yours with slow-cooked meats, crispy tofu or your own favourite combination, these soft and fluffy homemade bao buns are guaranteed to become a staple in your kitchen.

Recipe FAQs:

If your bao buns didn’t rise, the most likely cause is inactive yeast. Make sure your coconut milk is only slightly warm (not hot), as high temperatures can kill the yeast. It’s also important to let the dough rise somewhere warm and give it enough time to double in size before shaping.

Yes! Bao buns are perfect for making ahead. Once cooked and cooled, store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Reheat by steaming in a steamer basket or in the microwave until warm

Absolutely! Once the buns have cooked and cooled completely, freeze them in an airtight container or freezer bag. They reheat beautifully, making them perfect for easy lunches and weeknight dinners.

The quickest method is to microwave them for about 1 minute until soft and warm. You can also steam them for a few minutes if you prefer. If reheating from frozen, there’s no need to thaw them first—just add a little extra reheating time.

Brushing or spraying the dough lightly with oil prevents the folded bun from sticking to itself while proving and steaming. This helps create the classic pocket shape that’s easy to fill after cooking.

Yes, although the coconut milk gives these bao buns a wonderfully soft texture and a subtle richness. If you substitute it with water, the texture may be slightly different, but the buns will still be delicious.

If you can’t fit all of the buns into your steamer basket at once, you can steam them in two batches. Place the buns that won’t fit onto a tray and lightly cover them with plastic wrap (or glad wrap). Leave them at room temperature while the first batch steams, then steam the second batch once the first is cooked. Handle the second batch gently, as they will be more delicate after having a little extra time to rise.

Homemade Bao Buns

Anna Wainwright

These soft and fluffy homemade bao buns are light, pillowy and surprisingly easy to make from scratch. Steamed until perfectly tender, they're the ideal base for everything from braised pork belly and crispy fried chicken to teriyaki tofu and fresh vegetables. Better still, they freeze beautifully, making them perfect for quick and delicious weeknight meals.

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Prep Time 35

Cook Time 20

Rise Time 1 20

Total Time 2 15

Course Baking, Dinner

Servings 10

Equipment

bamboo steamer basket
10cm cookie cutter

Ingredients

360 g plain flour
200 g coconut milk half a can
30 g caster sugar
5 g instant dry yeast about a teaspoon
5 g baking powder about a teaspoon
35 g vegetable oil
spray oil or extra oil for greasing

Instructions

In a large mixing bowl, combine the coconut milk and sugar. Microwave for 30–60 seconds until just above room temperature.
Sprinkle over the instant yeast and allow to sit for 5-10 minutes until the yeast begins to bloom, it should look foamy on the top.
Add baking powder, salt, and oil to the yeast mixture an mix well with a fork or whisk.
Add in the flour and use a fork to bring the mixture together. Tip the mixture onto a clean surface and knead for 10-15 minutes or until the dough is lovely and smooth. You can absolutely do this in a stand mixer with a dough hook attachment too! Try not to add any extra flour while kneading even if it feels a little sticky, the dough will smooth out as the gluten develops, you can try oiling your hands slightly and keep kneading!
Place the dough in a lightly oiled bowl. Cover with glad wrap and let rise in a warm spot for 1 hour, or until the dough has doubled in size.
Once risen, tip your dough onto a lightly flour surface and roll out to about 1 cm thick.
Spray the surface of the rolled out dough with spray oil (or brush lightly with oil). This will stop the cutter from sticking and also prevent the dough from sticking to itself when folded into buns.
Use a 10cm round cookie cutter to cut out 10-12 circles (you can re-roll the off cuts to get more out of you dough too). Fold each circle gently in half (without pressing) and place each on a individual square of baking paper.
Place your buns into a bamboo steamer basket and allow to rest for 15-20 minutes. While the buns are resting you can bring your pot of water to the boil ready for steaming!
Steam the buns over medium heat for 15 minutes. Do NOT lift the lid while cooking as all that lovely steam will escape!
After 15 minutes remove the steamer basket and pot from the heat and allow to sit for 5 more minutes before lifting the lid to prevent the buns from collapsing!
To serve, fill with your favourite fillings e.g. teriyaki tofu, Korean fried chicken!!! YUM!