Easy Bao Buns
Learn how to make fluffy homemade bao buns with easy dough and savory pork filling. Quick recipe ready in under 2 hours.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2.5 teaspoons instant yeast
- 0.75 cup warm water
- 3 tablespoons caster sugar
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1 pound pork shoulder, thinly sliced
- 3 medium green onions, chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey
- 0.25 teaspoon white pepper
- 12-16 parchment paper squares, 3x3 inches
Instructions
- 1
Combine all-purpose flour, whole wheat pastry flour, instant yeast, caster sugar, and salt in a large mixing bowl.
- 2
Pour warm water and vegetable oil into the flour mixture, then stir vigorously with a wooden spoon until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding a touch of flour if too sticky.
- 4
Place the kneaded dough in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm location for 45 minutes until doubled in size.
- 5
While dough rises, heat sesame oil in a wok or large skillet over medium-high heat and add minced garlic and ginger, stirring until fragrant, about 30 seconds.
- 6
Add pork slices to the hot oil, breaking them apart with a spoon as they cook until no pink remains, approximately 5-7 minutes.
- 7
Stir in low-sodium soy sauce, rice vinegar, honey, white pepper, and chopped green onions into the pork mixture, then simmer for 2 minutes to meld flavors.
- 8
Remove the pork filling from heat and let cool completely to room temperature, about 15 minutes.
- 9
Punch down the risen dough and divide it into 12-16 equal pieces, rolling each into a smooth ball.
- 10
Flatten each dough ball into a thin 3-inch circle using your palm or a rolling pin.
- 11
Place approximately 1 tablespoon of cooled pork filling in the center of each dough circle, then gather the edges up and pinch to seal tightly.
- 12
Place each sealed bun seam-side down on a parchment paper square, then cover all buns with a clean, damp towel and let rest for 15-20 minutes.
- 13
Bring water to a rolling boil in a bamboo steamer or large pot fitted with a steamer basket, ensuring the water level stays below the steaming surface.
- 14
Arrange bao buns on the steamer basket in a single layer, leaving space between each bun, and steam covered for 10-12 minutes until the exterior becomes glossy and firm.
- 15
Remove steamed bao buns from heat using tongs or a spatula, keeping them on their parchment squares, and serve warm with pickled vegetables or chili oil on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | combination of all-purpose flour with 20% buckwheat flour | Buckwheat is naturally gluten-free, nutrient-dense, and adds minerals like manganese and magnesium which support blood sugar regulation and reduce inflammation |
| pork shoulder | ground chicken breast or mushroom-based plant protein | Chicken breast contains significantly less saturated fat and sodium, while mushrooms offer beta-glucans that support gut microbiome diversity and improve blood sugar response |
| caster sugar | coconut sugar or monk fruit sweetener | Coconut sugar has a lower glycemic index than refined sugar, causing slower blood glucose elevation, while monk fruit is zero-calorie with no glycemic impact |
| vegetable oil | extra virgin avocado oil | Avocado oil contains high levels of oleic acid, a monounsaturated fat with anti-inflammatory properties, and resists oxidation better at higher temperatures |
| low-sodium soy sauce | tamari or coconut aminos | Tamari is naturally gluten-free and typically lower in sodium; coconut aminos is also gluten-free with a lower glycemic load and prebiotic fiber content |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 268 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 16mg |
| Sodium | 285mg |
| Carbohydrates | 31g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
