Steamed Bao Buns or Gua Bao is one of those recipes that look complicated but is actually really easy. Made with a milk-based dough and steamed to perfection, these Chinese steamed buns are delicious and healthy!
Every time we visit an Asian restaurant, we always order a plate of Steamed Bao Buns. There’s something about its slightly sweet taste and that pillow-y soft texture that makes them impossible to resist. But while working on my Indo-Chinese Ebook last year, I tested these Chinese steamed buns at home, and it was such a game changer!
It’s an easy, straight-forward recipe that calls for just a few ingredients, and the result is INSANE! These steamed baos are soft, fluffy, and taste exactly like the ones at your favorite restaurant.
I usually pair these baos with a spiced paneer filling, but honestly, once you master the dough, you can pair it with just about anything!
Jump to section: Steamed Buns | Gua Bao
Chinese Bao Bun Ingredients
All-purpose flour (maida) – the base of the steamed buns. I don’t recommend using any other type of flour for this recipe
Instant yeast – helps the dough rise and creates that airy, fluffy texture
Baking powder – adds extra lightness to the buns
Sugar – feeds the yeast and gives the bao a subtle sweetness
Salt – for seasoning and balance
Milk (cold or room temperature) – makes the dough soft and rich
Cooking oil – used for brushing to prevent sticking during steaming
Richa’s Top Tips
- Measure flour carefully. Too much flour can make the dough dense. Spoon flour into your measuring cup and level it off for best results.
- Let the dough rise until visibly puffy in a warm place, not just by the clock. Under-proofed dough leads to tight, heavy baos.
- Keep the dough covered at all times. Bao dough dries out quickly. A damp cloth makes a noticeable difference while shaping and resting.
- A thin brush of oil is enough to prevent sticking without weighing the dough down.
- Steam the buns over medium heat. Aggressive boiling can cause uneven cooking and wrinkled baos.
- Always rest before opening the lid. That final 5-minute rest inside the steamer helps the baos hold their shape and stay fluffy.
Frequently Asked Questions
Yeast is an important ingredient that adds flavor and structure to the baos. I would not recommend skipping it.
Yes, but the bao will be slightly less soft and rich compared to milk-based dough.
This usually happens if the lid is opened immediately. Resting them in the steamer for 5 minutes helps stabilise the structure.
No. Any steamer that traps steam well will work.
Storage Tips
- Store steamed baos in an airtight container in the fridge for up to 4 days.
- Reheat by steaming for 2 minutes, or microwave with a cup of water to prevent drying.
- Avoid freezing after filling; freeze plain baos instead if needed.
Serving Ideas
- Stir-fried paneer tossed with your favorite sauces and crunchy veggies makes for a delicious and wholesome dish.
- You can even eat these steamed buns with a non-veg protein like crispy chicken along with veggies.
- Add in some falafel, a spoonful of homemade hummus, and your favorite julienned veggies for a fun fusion meal.
Once you make steamed buns at home with this simple recipe, you’ll think twice before ordering them outside. They’re soooo easy to make endlessly customisable! Plus, that pillow-y soft texture will make you reach for seconds, and thirds, and then some more 😂
If you try this Gua Bao recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory.
Watch Steamed Buns Recipe Video
Chinese Steamed Buns
Equipment
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1 steamer
Ingredients
- 2 cups all-purpose flour maida
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- 2 teaspoons sugar
- ⅛ teaspoon salt
- 1 cup milk cold or at room temperature
- 1 teaspoon cooking oil for brushing
Instructions
Kneading the dough
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Add flour, yeast, baking powder, sugar, salt to the bowl or a stand mixer. Slowly pour in the milk and mix with a spatula. Knead for 10 minutes until you get a smooth dough.2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon baking powder, 2 teaspoons sugar, ⅛ teaspoon salt, 1 cup milk
Proofing the dough
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Cover the bowl with plastic wrap or damp cloth and rest the dough until it doubles in size, about 1 hour.
Rolling bao
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Cut 10 pieces of square parchment paper approx 7cm X 7cm, to be used while steaming the baos.
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Once the dough has doubled in size, punch the dough down with your hand to release the air and knead for a minute.
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Cut the dough into 2 equal pieces, and divide each piece into 5 smaller pieces.
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Work on the dough pieces one at a time shaping them into a ball. Place the dough balls on a large plate and keep them covered with a damp cloth to prevent drying.
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Working on one dough ball at a time, use a rolling pin to roll the ball into a ¼″ (½ cm) thick oval. Flip the dough oval over and lightly roll again to smooth it out.
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Brush the top of the dough oval with a thin layer of oil (refer note 1), fold the oval in half, and place on a piece of parchment paper prepared earlier.1 teaspoon cooking oil for brushing
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Place the shaped baos on the parchment paper pieces & keep on a steamer plate, leaving some gap between the baos. Do not overcrowd the plate as they expand & stick together. Cover with damp cloth and let rise for 15 to 30 minutes before cooking, or until the size is 1.5 times bigger.
Steaming bao
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Bring the steamer to a boil. Before steaming the baos, brush them lightly with oil. Place the steamer plate with the risen baos in the steamer. Place a kitchen towel between the steamer plate and the lid to prevent water from dripping on the baos. Cook over medium heat for 10 – 12 minutes.
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After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. The baos might deflate slightly if you don’t rest them for 5 minutes before opening the lid.
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Remove the baos on a wire rack to cool. Then you can use the same steamer to steam the rest of the baos.
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Steam the baos in batches depending on the size of your steamer. While you’re steaming the first batch of the baos, transfer the rest of the baos to a greased plate and cover them with damp cloth.
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Stuff the baos with a filling of your choice and serve.
Video
Notes
- The oil will prevent the baos from sticking together
- You can store the steamed baos in an airtight container in the fridge for up to 4 days.
- To reheat the refrigerated baos, you can either steam them for 2 minutes or heat in microwave with a cup of water.
Nutrition
This article was researched and written by Urvi Dalal.
The post Chinese Steamed Bao | Gua Bao appeared first on My Food Story.
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