Fluffy Chinese Steamed Bao Buns Stuffed with Meat or Veggies

There’s something irresistibly comforting about fluffy steamed buns—pillow-soft dough wrapped around a warm, flavorful filling. Whether you're craving a classic Chinese bao bun or exploring vegetarian twists, this bao buns recipe hits all the right notes. In this article, we’re diving into an easy bao buns recipe that delivers mouthwatering results, offering meat and veggie options for everyone. From the aroma of fermenting dough to the burst of savory or sweet fillings, you’ll discover how to make steamed bao buns that look stunning and taste phenomenal—time and time again.

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Fluffy Chinese Steamed Bao Buns Stuffed with Meat or Veggies

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Chinese

Servings 12 bao buns

Equipment

• Steamer basket (bamboo or metal) Alternative: a large metal colander set over a pot with a lid.
• Rolling Pin (Alternative: a wine bottle or cylindrical glass).
• Mixing bowl
• Pastry Brush (optional)
• Baking sheet lined with parchment or silicone mat

Ingredients

  

Dough (makes ~12 buns)

• 3 cups all-purpose flour
• 2 tsp instant dry yeast
• 3 tbsp sugar
• 1 tsp salt
• 1 cup warm water about 110°F / 43°C
• 2 tbsp vegetable oil

Meat Filling (Chicken Bao Buns Recipe)

• 12 oz ground chicken lightly seasoned with salt & pepper
• 2 cloves garlic minced
• 1 inch fresh ginger grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce or vegetarian mushroom oyster sauce
• 1 tsp sesame oil
• ¼ cup finely chopped scallions
• Optional: 1 tbsp chili bean paste or sriracha for heat

Vegetarian Filling (Bao Buns Recipe Vegetarian)

• 10 oz firm tofu or mushrooms shiitake or oyster, finely chopped
• 1 tbsp vegetable oil
• 2 cloves garlic minced
• 1- inch ginger minced
• 1 tbsp soy sauce
• 1 tsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp shredded carrots
• 2 tbsp finely chopped napa cabbage or bean sprouts
• 2 tbsp chopped scallions

Instructions

 

Prepare the Dough

1. In a large bowl, whisk together flour, sugar, salt, and instant yeast.
2. Mix warm water and vegetable oil, then pour into dry ingredients.
3. Stir until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
4. Oil the bowl, return the dough, cover, and let rise for about 45 minutes (until doubled).

Tip: Use warm water (110 °F/43 °C) to activate yeast without killing it.

Make the Fillings

1. Chicken Filling
2. Heat a pan on medium-high heat, add a bit of oil.
3. Sauté garlic and ginger until fragrant (30 seconds).
4. Add ground chicken, cooking until no longer pink.
5. Stir in soy sauce, oyster sauce, sesame oil, and scallions.
6. Cook for another minute then remove from heat and let cool.

Vegetarian Filling

1. In a medium skillet, heat oil.
2. Sauté garlic and ginger, then add tofu or chopped mushrooms.
3. When tofu/mushrooms start to brown, add soy sauce, hoisin, and sesame oil.
4. Stir in carrots, napa cabbage (or sprouts), and scallions.
5. Cook another 2 minutes and remove to cool.

Tip: Press tofu ahead of time to remove excess moisture for better texture.

Shape the Buns

1. Turn out risen dough onto floured surface; knead briefly and divide into 12 equal pieces.
2. Roll each piece into a 3–4" circle, slightly thicker in the center.
3. Place a heaping tablespoon of your filling in the center.
4. Pull the edges together in pleats and pinch tightly at the top.
5. Slightly flatten the bottom for stability, then place on a parchment-lined baking sheet.

Second Rise

1. Cover the buns loosely with a clean towel and let them rise for 15–20 minutes. They should be a bit puffier.

Steam the Buns

1. Prepare your steamer: bring an inch of water to a simmer.
2. Place buns into the steamer with space between; line with parchment if needed.
3. Steam for 10 minutes, keep lid on for another 2 minutes post-cook to prevent collapse.
4. Repeat in batches until all buns are done.

Tip: Don’t lift the lid while steaming—that sudden temperature drop can deflate your buns.

Pairings

• Sauces: hoisin, chili garlic, plum sauce, or plain soy dipping sauce seasoned with sesame oil and rice vinegar.
  
• Sides: pickled cucumbers, Asian slaw, or spicy kimchi.
  
• Beverages: Chinese jasmine tea, cold beer, or light-bodied white wine like riesling or pinot gris.
  
• Dessert Recipes: a contrasting note—enjoy mango sticky rice or honey-drizzled sesame balls to close the meal.

FAQs

1. Can I use chicken breast or thighs for the meat filling?

Yes! Use ground breast if you like leaner, milder filling. Ground thighs give juicier, richer flavor. You can even finely chop leftover cooked chicken.

2. Do I have to use instant yeast?

Instant yeast is easiest because you mix it directly into the flour. You can use active-dry yeast—just proof it in warm water (110 °F/43 °C) first for 5–10 minutes until bubbly.

3. Can I make this into a sweet bao buns recipe?

Absolutely! Try dessert recipes by using sweet red bean paste or custard as fillings, brushing tops with sugar glaze. The dough is identical.

4. Can it be frozen?

Yes. Freeze unsteamed shaped buns on the tray until firm, then transfer to a bag. Steam directly from frozen by adding 2 extra minutes to the cooking time.

5. What other bao bun filling ideas work?

The possibilities are endless—pork belly with pickles, BBQ jackfruit for a vegan twist, curried potatoes, or even barbecued beef with scallions and coriander.