How To Make Steamed Bao Buns (Gua Bao Buns) Recipe

I just made Steamed Bao Buns that are pillowy, sandwich-perfect, and shockingly simple so you’ll keep scrolling for the recipe.

I’m obsessed with Steamed Bao Buns in a real way. I love how soft and pillowy they get, almost silly, and how Bao Buns can turn leftovers into something electric.

I get weirdly excited about making Oyster Mushroom Bao Buns for friends who don’t eat meat. They always ask for seconds.

I swear the dough feels like a tiny miracle when you use 2 cups (250 g) all purpose flour and 3/4 cup (180 ml) warm milk or warm non dairy milk. No fuss, just squishy, savory bites that make sandwiches actually interesting.

And they look cute on the plate.

Ingredients

• Basically all purpose flour gives structure and that soft, pillowy bite you want.
• Plus granulated sugar feeds the yeast and adds a faint, sweet dough note.
• Instant yeast wakes up fast so your dough actually puffs and rests well.
• Baking powder adds extra lift so buns stay airy and not too dense.
• Fine salt sharpens flavor; it’s small but makes everything taste less flat.
• Warm milk adds moisture and richness, makes crumb softer and slightly tender.
• Plus vegetable oil keeps dough pliable and gives a subtle, soft mouthfeel.
• Extra oil for brushing prevents sticking and gives a little sheen on top.
• White rice flour or cornstarch dusts the steamer, keeps buns from sticking.
• Steamer squares or parchment stop sticking when you don’t have rice flour.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 3/4 cup (180 ml) warm milk or warm non dairy milk
• 2 tablespoons (30 ml) vegetable oil plus extra for brushing
• 1 teaspoon white rice flour or cornstarch for dusting the steamer
• steamersquare or parchment squares to prevent sticking optional

How to Make this

1. In a big bowl whisk together 2 cups (250 g) all purpose flour, 2 tablespoons (25 g) sugar, 1 teaspoon instant yeast, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt until evenly mixed.

2. Make a well in the dry mix and pour in 3/4 cup (180 ml) warm milk and 2 tablespoons (30 ml) vegetable oil. Stir with a spoon until it starts to come together, then use your hands to form a shaggy dough. If dough feels too dry add a teaspoon of warm milk at a time, too sticky dust with a little flour.

3. Turn dough onto a lightly floured surface and knead for about 8 minutes until smooth and slightly springy. You can also use a stand mixer with a dough hook for 5 to 6 minutes. The dough should be soft but not tacky.

4. Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let it rise in a warm spot until doubled, about 1 hour. If your kitchen is cold it might take up to 90 minutes.

5. Punch down the dough, divide into 12 equal pieces (about 30 g each), roll into balls, then let them rest 10 minutes covered so the gluten relaxes.

6. Flatten each ball with your palm, roll into an oval about 4 inches long, brush the surface lightly with vegetable oil, fold in half lengthwise and place the folded edge towards you. Then gently roll the folded piece with a rolling pin to slightly elongate and thin the bun to about 5 inches long. This creates the classic pillowy bao shape.

7. Place each shaped bun on a small square of steamersquare or parchment, or dust your steamer surface with 1 teaspoon white rice flour or cornstarch to prevent sticking. Arrange buns with space between them because they’ll puff.

8. Preheat a steamer over simmering water. Steam the buns in batches for 10 to 12 minutes with the lid on. Do not open the lid while steaming or the buns may deflate.

9. Turn off heat, leave lid closed for 2 minutes before opening, then remove bao and brush lightly with a little oil if you want a soft sheen. Serve warm stuffed with your favorite vegetarian fillings. Enjoy, but don’t eat them all at once they go fast.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons plus a kitchen scale (for accuracy)
4. Wooden or silicone spoon
5. Stand mixer with dough hook or a clean work surface for hand kneading
6. Bench scraper or sharp knife (to divide dough)
7. Rolling pin
8. Small squares of parchment or steamer squares and a dusting sieve for rice flour/cornstarch
9. Bamboo or metal steamer and a pot with a lid (large enough for steaming)
10. Plastic wrap or a damp kitchen towel and a brush for oiling

FAQ

How To Make Steamed Bao Buns (Gua Bao Buns) Recipe Substitutions and Variations

• All purpose flour: swap with bread flour for a chewier, slightly puffier bao, or use a 1:1 gluten free all purpose blend if you need gluten free (some brands need xanthan gum added). Whole wheat pastry can work too but buns will be a bit denser.
• Granulated sugar: you can use honey or maple syrup at about 3/4 the amount by volume (so 1 1/2 tbsp instead of 2 tbsp) and reduce warm milk by a tablespoon to keep dough hydration right.
• Instant yeast: if you only have active dry yeast, use 25% more and proof it first in the warm milk for 5 to 10 minutes till foamy. Or use 60–80 g of ripe sourdough starter and skip the commercial yeast, but expect longer fermentation and a tangy note.
• Warm milk (non dairy ok): any unsweetened plant milk like soy, oat, or almond works fine. If using coconut milk, pick the boxed lighter kind so dough doesn’t get too rich.

Pro Tips

1. Proof your yeast first if your kitchen is cold or you think it might be old: mix the yeast with a tablespoon of the warm milk and a pinch of sugar and wait 5 minutes. If it gets foamy you’re good, if not toss it and use fresh yeast.

2. Keep the dough slightly softer than you think it should be. A touch tacky leads to a much fluffier bao after steaming. If it feels too sticky add flour only by teaspoonfuls, and if too dry add warm milk the same way.

3. When shaping, let the rolled balls rest under a damp towel for the full 10 minutes. Skipping this makes the dough spring back and your buns will miss that soft, pillowy look.

4. Steam with steady simmering water not a rolling boil, and make sure the lid is sealed tight. Open it only after the extra 2 minute rest at the end. Quick temperature changes or peeking early will make them collapse.