There’s something magical about biting into a soft, pillowy bun that gives way to a juicy, flavorful filling. For me, these Steamed Pork Buns, or Bao, are a taste of childhood—packed with classic Asian flavors and warm memories. If you’ve tried my gyoza recipe, you’ll recognize some familiar elements in the filling, but these buns take things to a whole new level of comfort food bliss.
Perfect for sharing or savoring solo, these homemade buns are surprisingly easy to make, and I’ll walk you through every step. Let’s head to the kitchen and bring these little bundles of joy to life!
Making the Dough
The foundation of any good bao is its dough—soft, fluffy, and slightly sweet. Start by combining lukewarm water, honey, dry yeast, oil, bread flour, baking powder, and salt in a stand mixer or mixing bowl. Stir until a rough dough forms, then knead until it’s smooth and elastic, about 8-10 minutes. Cover the dough and let it rest in a warm spot for about an hour, or until it doubles in size.
Prepping the Filling
While the dough rises, it’s time to prepare the filling. Finely chop cabbage and sprinkle it with a little salt. Massage the cabbage thoroughly to draw out moisture, then let it rest for 20 minutes. While waiting, chop shiitake mushrooms, bamboo shoots, and scallions, and grate fresh ginger and garlic—key ingredients for building that savory, umami flavor.
Once the cabbage has wilted, squeeze out as much water as possible and discard the liquid. Combine the cabbage with the other ingredients in a bowl, mix until well incorporated, and your filling is ready to go!
Shaping the Dough
Once the dough has risen, turn it out onto a work surface and divide it into 10-12 equal pieces, depending on the size you prefer. I like to weigh mine at about 30 grams each for uniform buns. Roll each piece into a smooth ball, cover with a damp towel, and let them rest briefly.
Filling the Buns
To shape the buns, flatten each dough ball with the heel of your hand. Gently stretch the edges outward, leaving the center slightly thicker to support the filling. Place a spoonful of the pork mixture in the center of the dough circle, then gather the edges, pleating and pinching at the top to seal. This technique ensures the filling stays juicy and doesn’t leak during steaming.
Steaming the Buns
Place each filled bun onto a pre-cut square of parchment paper and let them rest for 30 minutes to puff up slightly. Meanwhile, prepare your steamer. Arrange the buns over simmering water, cover, and steam for about 12 minutes. Avoid lifting the lid during steaming to maintain their fluffy texture.
The Final Touch
When the buns are ready, you’ll be greeted with soft, cloud-like dough encasing a savory, juicy pork filling bursting with flavor. Serve them as-is or pair them with my simple 4-ingredient dipping sauce (recipe below), perfect for enhancing the bao’s delicious umami profile.
Serving Suggestions
These Steamed Pork Buns are perfect for sharing with friends and family, but they’re just as satisfying when enjoyed with your favorite beer on a cozy night in. Whether it’s nostalgia, comfort, or pure culinary joy you’re craving, these buns deliver it all. Cheers!
Steamed Pork Buns
Cuisine: Japanese12
Mini Buns4
hoursIngredients
- Dough
250g Bread Flour
20g Honey
3g Dry Yeast
5g Baking Powder
130g Luke Warm Water
10g Oil (I used Avocado Oil)
5g Salt
- Pork Filling
120g Ground Pork
60g Cabbage
10g Fresh Ginger Finely Grated
2-3 Shiitake Mushrooms Finely Chopped
1 Clove Fresh Garlic Finely Grated
1 Stalk Scallions Finely Chopped (About 20g)
25g Bamboo (canned) Shoots FInely Chopped
½ TBSP Soy Sauce
½ TBSP Sake
1/2 tsp Salt (Divided: half for the cabbage and other half for the rest)
½ tsp Sugar
1 tsp Toasted Sesame Oil
1 tsp Cornstarch
- Dipping Sauce
2 TBSP Soy Sauce
2 TBSP Rice Vinegar
½ TBSP Maple Syrup
1 tsp Toasted Sesame Oil (or Hot chili oil if you want it spicy)
Directions
- Prepare the dough by combining lukewarm water, honey, dry yeast, oil, bread flour, baking powder, and salt in a stand mixer or mixing bowl. Mix until a rough dough forms, then knead for 8-10 minutes until smooth and elastic. Cover the dough and let it rest in a warm spot for about an hour, or until it doubles in size.
- While the dough is rising, finely chop the cabbage and sprinkle with salt. Massage the cabbage to draw out moisture, then set it aside for 20 minutes. Meanwhile, chop the shiitake mushrooms, bamboo shoots, and scallions, and grate the ginger and garlic. Squeeze out excess water from the cabbage and combine it with the other filling ingredients in a bowl. Mix thoroughly until evenly incorporated.
- Once the dough has risen, transfer it to a work surface and divide it into 10-12 equal pieces, about 30 grams each. Roll each piece into a smooth ball and cover them with a damp towel to rest briefly.
- Flatten each dough ball with the heel of your hand, leaving the center slightly thicker. Place a spoonful of pork filling in the center of the dough circle. Gently gather and pleat the edges, pinching them at the top to seal. Ensure the seam is tightly closed to prevent filling from leaking during steaming.
- Place each filled bun onto a square of parchment paper and let them rest for 30 minutes to puff up slightly.
- Prepare a steamer over simmering water. Arrange the buns in the steamer, ensuring they don’t touch each other, as they will expand. Cover and steam for about 12 minutes. Avoid lifting the lid during steaming to maintain the buns’ fluffy texture.
- Once steamed, remove the buns from the steamer and serve immediately. These buns are delicious on their own or paired with a simple dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili oil.