Bao Buns (Gua Bao, Steamed Folded Buns)

From Richmond night markets in BC to Spadina in Toronto, bao buns feel right at home in Canada’s mosaic — soft, cloud-light pockets you stuff at the table and pass around family-style. This version gives you a reliable bun dough plus simple toppings that nod to our East-meets-West pantry.

Prep time: 30 minutes active (plus rising)

Total time: ~2 hours

Serves: 4 (makes 10–12 small buns)

Ingredients

Bao dough

• 300 g (2½ cups) all-purpose flour

• 1 tbsp sugar

• 1 tsp instant yeast

• 1 tsp baking powder

• ½ tsp fine salt

• 180 ml (¾ cup) warm water or milk

• 2 tbsp neutral oil (plus a little more for brushing)

• 10–12 parchment squares (8–9 cm)

Sauces & crunchy bits (base set)

• 3 tbsp hoisin or thick teriyaki glaze

• 3 tbsp Japanese mayo (or regular)

• 1 small cucumber, thinly sliced

• ½ cup quick pickled carrot (see note)

• 2 green onions, finely sliced

• Handful fresh cilantro (optional)

• 1–2 tsp toasted sesame seeds

Protein (choose one, ~400–500 g total cooked/ready)

• Sticky pork (char siu, braised belly, or sautéed sliced shoulder with hoisin/teriyaki)

• Rotisserie chicken, shredded and tossed with a spoon of hoisin/teriyaki

• Crispy tofu or sautéed mushrooms for a vegetarian option

Method

• In a bowl, whisk flour, sugar, yeast, baking powder, and salt. Add warm water/milk and oil. Mix to a shaggy dough.

• Knead 8–10 minutes until smooth and elastic. Lightly oil the bowl, cover, and rise until doubled (60–75 minutes).

• Turn out, press to deflate, and divide into 10–12 equal pieces. Roll each into an oval (about 10×7 cm).

• Lightly brush the top surface with oil. Place a chopstick across the middle, fold in half to form a “taco,” then slide the chopstick out. Set each bun on a parchment square.

• Cover and proof 20 minutes while you prep fillings and set up a steamer.

• Steam over gently boiling water 8–10 minutes until puffed and set. Lift lid briefly at the end to release steam (helps prevent wrinkling).

• To assemble: split open each bun, spread a little hoisin or teriyaki, add protein, a drizzle of mayo, cucumber, pickled carrot, green onion, cilantro, and a pinch of sesame. Serve warm.

• Quick pickle note (carrot): Toss 1 cup julienned carrot with 2 tbsp rice vinegar, 1 tsp sugar, ¼ tsp salt. Let sit 10 minutes (or longer in the fridge).

Variations

• Atlantic Crispy Cod Bao – Tempura or air-fried cod pieces, tartar-style mayo (mayo + chopped pickles + lemon), shredded lettuce, dill, squeeze of lemon.

• Teriyaki Mushroom & Tofu (Vegan) – Pan-sear firm tofu and sliced shiitake/oyster mushrooms; glaze with teriyaki. Fill buns with vegan mayo, cucumber, pickles, green onion, sesame.

• Prairie BBQ Beef Bao – Warm pulled/leftover roast beef tossed with a touch of BBQ sauce + hoisin, creamy slaw, green onion, sesame.

Make-Ahead & Freezer Guide

• Par-steam for later (same day): Steam buns 6–7 minutes (just set but still pale), cool on racks 10 minutes, cover loosely. Re-steam 2–3 minutes to serve.

• Fully steam, then hold (24–48 hrs): Steam completely, cool, layer in an airtight container with parchment, refrigerate. Re-steam 3–4 minutes until fluffy.

• Freeze (up to 2 months): Steam fully, cool, freeze on a tray 1 hour, then bag with parchment between buns.
  Reheat from frozen: Steam 5–7 minutes until hot and soft. (Microwave option: wrap each bun in a lightly damp paper towel and warm 25–35 seconds; finish with a 30–60 second steam for best texture.)

• Make-ahead dough (overnight): After kneading, cover and refrigerate 8–16 hours. Bring to room temp (45–60 minutes), then shape, proof, and steam as directed. Flavor improves and dough is easier to handle.