Soft, pillowy steamed bao buns are a delightful treat that melt in your mouth with every bite. These fluffy pockets of joy are perfect for stuffing with savory fillings or enjoying on their own.
The gentle steaming process locks in moisture, creating a tender texture that’s both satisfying and light. With just 10 minutes of cooking time, they’re surprisingly quick to prepare once the dough has risen.
The subtle sweetness of the dough pairs beautifully with bold flavors, making them a versatile addition to any meal.
Whether you’re crafting a quick snack or an impressive appetizer, these bao buns bring a touch of warmth and comfort to your table. Their soft, airy texture and delicate flavor will have everyone reaching for seconds.
Ingredients for Steamed Bao Buns
- Bao Buns:
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- ½ cup + 2 tablespoons warm water (110°F)
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sea salt
- ¼ cup avocado oil (plus more for brushing)
- Filling:
- 8 ounces tempeh (sliced into 12 strips and steamed)
- 6 tablespoons hoisin sauce
- 3 tablespoons sriracha (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime zest
- Lime wedges (for squeezing and serving)
- Avocado slices
- Sliced cucumber and/or carrot
- Fresh herbs (cilantro and/or mint)
- Diced Thai chiles (optional, for heat)
Step-by-Step Instructions
- Make the bao buns: In a small bowl, combine the yeast, sugar, and warm water. Stir and set aside for 5 minutes, or until foamy.
- In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the avocado oil and yeast mixture, then mix to form a rough ball. Add 1-2 tablespoons more water if the dough is too dry.
- Transfer the dough to a lightly floured surface, shape into a ball, and knead vigorously for 5 minutes until smooth and elastic.
- Brush a bowl with oil, place the dough inside, cover, and let it rest in a warm place for 45 minutes. (Note: It won’t rise as much as traditional yeasted doughs.)
- Make the tempeh filling: Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh according to the recipe.
- In a small bowl, whisk together hoisin sauce, sriracha, ginger, and lime zest. Reserve half for serving and toss the rest with the tempeh slices. Let marinate for 20 minutes.
- Place the tempeh on the baking sheet and bake for 10-12 minutes, or until browned around the edges.
- Finish the buns: Cut twelve 4-inch squares of parchment paper and place them on a baking sheet.
- Roll out the dough to ¼ inch thickness and use a 3-inch glass to cut out circles. Place each circle on a parchment square, brush with oil, fold in half, and gently press to flatten slightly. Cover with plastic wrap and let rest for 1 hour, until puffed.
- Steam the buns in a bamboo steamer set over a pan with 1 inch of simmering water. Cover and steam for 9-11 minutes, working in batches.
- Assemble: Squeeze lime juice over the avocado, cucumber, and carrot. Fill each bun with tempeh, avocado, veggies, herbs, and chiles. Spoon reserved sauce over the tempeh and serve with lime wedges on the side.
Creative Sauce and Topping Ideas
While the hoisin-sriracha sauce is delicious, feel free to experiment with other flavors! Try a peanut sauce made with ¼ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, and a splash of water for a creamy twist. For toppings, add pickled radishes, shredded cabbage, or even a sprinkle of sesame seeds for extra crunch and flavor.
Perfect Pairings: Serving Suggestions
Steamed bao buns are versatile and pair well with a variety of sides. Serve them with a light Asian-inspired salad, miso soup, or crispy spring rolls for a complete meal. For a refreshing drink, try iced jasmine tea or a citrusy mocktail to complement the flavors.
Storage and Reheating Tips
Store leftover bao buns in an airtight container in the fridge for up to 2 days. To reheat, steam them for 3-5 minutes until warm and fluffy. The tempeh filling can be stored separately and reheated in the oven at 350°F for 5-7 minutes to maintain its texture.
Time-Saving Hacks for Busy Cooks
Short on time? Use store-bought bao buns or pre-made dough to skip the kneading and resting steps. For the filling, marinate the tempeh overnight to save 20 minutes. You can also prep the veggies and sauce a day ahead for quicker assembly.
Essential Equipment Guidance
A bamboo steamer is ideal for fluffy bao buns, but if you don’t have one, use a metal steamer basket or even a colander set over a pot of simmering water. Make sure to line it with parchment paper to prevent sticking. A rolling pin and a 3-inch glass or cookie cutter will also come in handy for shaping the buns.
Steamed Bao Buns
Ingredients
Bao Buns
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- ½ cup + 2 tablespoons warm water 110°F
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sea salt
- ¼ cup avocado oil plus more for brushing
Filling
- 8 ounces tempeh sliced into 12 strips and steamed
- 6 tablespoons hoisin sauce
- 3 tablespoons sriracha
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime zest
- Lime wedges for squeezing and serving
- Avocado slices
- Sliced cucumber and/or carrot
- Fresh herbs, cilantro and/or mint
- Diced Thai chiles
Instructions
- Make the bao buns. In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the avocado oil and the yeast mixture and mix to form a rough ball, adding 1 to 2 tablespoons more water if the dough is too dry. Transfer to a lightly floured surface, shape into a ball, and vigorously knead it until it’s smooth and elastic, about 5 minutes.
- Brush the inside of a bowl with a little oil and place the dough inside. Cover and set it aside in a warm place for 45 minutes. (Note: it won’t rise as much as other traditional yeasted doughs.)
- Make the tempeh filling. Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh according to this recipe. In a small bowl, whisk together the hoisin sauce, sriracha, ginger, and lime zest. Reserve half of the sauce for serving and toss the remaining half with the tempeh slices and set aside for 20 minutes to marinate. Place the tempeh on the baking sheet and bake for 10 to 12 minutes or until browned around the edges.
- Finish the buns. Cut twelve 4-inch squares of parchment paper and place them on a large baking sheet. Transfer the dough to a clean work surface and roll out evenly to ¼ inch thickness. Use a 3-inch glass to cut out circles of dough and place them on the paper squares. Brush the tops with a little oil, then fold each circle in half and gently press down, flattening just a bit so that the halves stick together but you still have a puffy bun shape. Cover with plastic wrap and let rest for 1 hour, until puffed. Transfer to a bamboo steamer set over a pan filled with 1 inch of water. Bring the water to a simmer, cover, and steam until puffed, 9 to 11 minutes. Work in batches.
- Assemble. Squeeze a little lime juice over the avocado, cucumber, and carrot. Assemble each bun with the tempeh, spooning a little sauce over each tempeh piece, the avocado, veggies, herbs, and chiles. Serve with remaining sauce on the side and lime wedges for squeezing.