- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 360 g
- 200 ml
- 6 g
- 40 g
- 15 ml
- 4 g
- 3 g
- 400 g
- 30 ml
- 20 ml
- 20 ml
- 20 g
- 5 ml
- 2 cloves
- 10 g
- 1 g
- 8 g
Process
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Warm the whole milk to lukewarm (about 38°C), then stir in the instant yeast and 10 g of the granulated sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine the all-purpose flour, the remaining 30 g granulated sugar, baking powder, and salt. Pour in the yeast mixture and neutral oil, then mix and knead for 8–10 minutes until smooth and slightly tacky.
Cover the dough and let it rise in a warm place for 60–90 minutes, until doubled in size.
While the dough rises, make the filling: heat a skillet over medium heat, add the diced chicken thighs, and cook for 4–5 minutes until no longer pink.
Add the minced garlic, grated fresh ginger, and five-spice powder to the chicken and cook for 30 seconds until fragrant.
Stir in the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil. Simmer for 2 minutes, then stir in the cornstarch slurry and cook for 1 minute until thick and glossy. Fold in the sliced scallions if using, then transfer the filling to a bowl and cool completely.
Punch down the risen dough and knead briefly. Divide it into 12 equal pieces, roll each into a ball, and flatten into a 10 cm round with a slightly thicker center.
Place about 1 heaping tablespoon of cooled filling in the center of each round. Pleat the edges upward and twist to seal the top, pinching firmly.
Cut 12 squares of parchment paper and place each bun on one. Cover loosely and let them proof for 30–40 minutes, until puffy.
Bring water to a boil in a steamer pot. Arrange the buns in the steamer basket, leaving 3 cm between them. Steam over high heat for 12 minutes.
Turn off the heat and let the buns rest in the covered steamer for 3 minutes before lifting the lid to prevent collapsing. Serve warm.
Kitchen notes
Kitchen notes
- Do not overfill the buns: too much filling makes sealing impossible and the buns burst open during steaming. One heaping tablespoon per bun is the right amount.
- The dough must be kneaded until smooth and elastic; under-kneaded dough gives a dense, wrinkly bao. If it springs back when poked, it is ready.
- Cool the filling completely before wrapping. Warm filling creates steam that makes the dough soggy and hard to seal.
- After steaming, always rest the buns for 3 minutes off the heat before removing the lid. Sudden temperature change causes them to deflate.
Substitutions
- whole milk→oat milk or soy milk for a dairy-free version
- chicken thighs→boneless beef short ribs or firm tofu, diced
- oyster sauce→vegetarian oyster sauce or extra hoisin sauce
- honey→maple syrup or brown sugar
Storage & reheating
Store cooled buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them for 5-6 minutes until hot, or wrap in a damp paper towel and microwave for 30-40 seconds. For longer storage, freeze fully cooled buns in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen by steaming for 10-12 minutes.
FAQ
The questions we get asked most
Why did my bao buns collapse after steaming?
Collapsing usually happens when the lid is removed immediately after steaming. The sudden temperature drop causes the air inside the buns to contract. Turn off the heat and let them rest covered for 3 minutes before lifting the lid.
Can I make the filling ahead of time?
Yes, the char siu chicken filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature or reheat gently before wrapping, but never wrap it hot.
Can I use chicken breast instead of thighs?
Chicken breast works but is leaner and can dry out. If using breast, reduce the cooking time by 1-2 minutes and add an extra teaspoon of oil to the filling to keep it moist.
How do I know when the buns are fully steamed?
The buns will look puffy, glossy, and slightly translucent at the pleats. They should feel firm and spring back when gently pressed. If they look doughy or wet, steam for another 2 minutes.
Can I freeze the assembled buns before steaming?
Yes, place the assembled buns on parchment squares in a freezer bag and freeze for up to 1 month. Steam directly from frozen for 15-18 minutes, adding 2-3 minutes to the usual time.
Why is my dough not rising?
The most common reasons are expired yeast or milk that is too hot, which kills the yeast. The milk should be lukewarm, about 38°C, no hotter than a comfortable bath temperature. Always proof the yeast in the milk and sugar first.
Can I use a metal steamer instead of a bamboo one?
Yes, any steamer works. If using a metal steamer, wrap the lid in a kitchen towel to absorb condensation, which prevents water droplets from falling onto the buns and making them soggy.
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