These are the soft pillowy steamed Chinese buns from your favorite Asian restaurant, made at home. Cloud-like white buns folded in half, filled with sticky hoisin-glazed braised pork belly, quick pickled cucumber, fresh cilantro, and scallions. Two and a half hours total but mostly waiting (dough rise + pork braise) — makes twelve buns. The dim sum night you can pull off at home.
Fun fact: bao buns (specifically the folded “gua bao” style) originated in Fujian, China, and arrived in Taiwan in the 17th century where they became street food. Their global fame is largely thanks to chef David Chang’s Momofuku in NYC, which made pork belly bao buns a cultural moment in the late 2000s. Most American restaurants serve the Chang version (“split-bun bao”) rather than the original sealed Chinese baozi.
Why this recipe works
STEAM, don’t bake. Steaming creates the cloud-soft texture. Baked bao = bread roll, not bao. Bamboo steamers are best (won’t drip).
LET DOUGH RISE TWICE. First rise develops flavor; second rise (after shaping) gives the airy texture. Don’t shortcut.
BRAISE the pork low and slow. 60 min at a bare simmer = fall-apart tender. High heat = tough chewy pork.
Ingredients
Serves 12 buns.
Bao bun dough:
3 cups all-purpose flour
1 tbsp granulated sugar
2 tsp instant yeast
1 tsp baking powder
1/2 tsp salt
1 cup warm whole milk (110°F / 43°C)
2 tbsp neutral oil
Sticky hoisin pork belly:
1.5 lbs (680 g) pork belly, cut into 1.5-inch chunks
2 tbsp neutral oil
4 cloves garlic, smashed
1 (2-inch) piece ginger, sliced
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 cup water or chicken broth
1 star anise
Quick pickled cucumber:
1 English cucumber, thinly sliced
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
Serve:
Fresh cilantro leaves
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Sriracha or chili oil
Instructions
Step 1: Make the bao dough
In a stand mixer with dough hook, combine flour, sugar, yeast, baking powder, and salt. Pour in warm milk and oil. Mix on low until a soft dough forms, then knead 8 min on medium until smooth.
Step 2: First rise
Place dough in oiled bowl, cover, let rise in a warm spot 60-90 min until doubled.
Step 3: Braise the pork
While dough rises, heat oil in a Dutch oven over medium-high. Add pork belly chunks; brown 5 min on all sides. Add garlic and ginger; cook 30 sec. Add hoisin, soy, brown sugar, rice vinegar, sesame oil, water, and star anise. Bring to a simmer. Reduce to LOW, cover, simmer 60-75 min, turning pork occasionally, until fall-apart tender.
Step 4: Pickle the cucumber
Combine sliced cucumber, rice vinegar, sugar, and salt. Let sit 15 minutes (or up to overnight).
Step 5: Shape the buns
Punch down dough. Divide into 12 equal pieces (about 2 oz each). Roll each into a 4-inch oval. Brush tops lightly with oil. Fold in half (like a taco) to make the gua bao shape. Place each on a 3-inch parchment square.
Step 6: Second rise + steam prep
Place buns (on parchment squares) in a bamboo steamer, leaving 1 inch between them. Cover and let rise 30 minutes. Meanwhile, bring 2 inches of water to a boil in a wok or large pot.
Step 7: Steam the buns
Place steamer over the boiling water. Steam 10-12 minutes until buns are puffed and shiny. Don’t open the steamer during cooking. Remove from heat and let sit 2 minutes BEFORE opening (sudden cold = deflated buns).
Step 8: Reduce the pork sauce
While buns rest, remove pork from braising liquid. Boil the liquid 5 minutes to reduce to a sticky glaze. Return pork; toss to coat.
Step 9: Assemble and serve
Open each warm bun. Fill with a piece of sticky pork. Top with pickled cucumber, cilantro, scallions, sesame seeds. Drizzle with sriracha. Eat immediately — buns soften fast.
Nutrition information
Calories: 380 kcal per bao bun
Protein: 14 g
Carbohydrates: 28 g
Fat: 24 g
Saturated Fat: 8 g
Sodium: 720 mg
Pro tips for the best bao buns with pork filling
BAMBOO STEAMER worth buying. $15 on Amazon. Won’t drip water onto buns like metal. Reusable for years.
MAKE-AHEAD buns. Steam buns, cool fully, freeze in a bag up to 3 months. Re-steam 5 minutes to revive — better than fresh on day 2.
MAKE-AHEAD pork. Pork keeps 4 days fridge. Reheat with a splash of water and the glaze loosens up perfectly.
FILLING VARIATIONS. Crispy chicken, panko-breaded shrimp, mushrooms + tofu, Korean bulgogi all work in the same buns.
Frequently asked questions
Can I use store-bought bao buns?
Yes — frozen bao buns are sold at Asian markets (Wei Chuan brand). Steam from frozen 8 min. Faster, less authentic but still great.
Can I make this without pork belly?
Yes — boneless pork shoulder works (same braise time). Or use chicken thighs (45 min braise). Or fried tofu for vegetarian.
Where do I find star anise?
Spice aisle of most grocery stores or any Asian market. Substitute: 1/2 tsp Chinese five-spice powder.
My buns are dense and not fluffy — what went wrong?
Either dead yeast (check expiration), or you didn’t let it rise long enough, or you opened the steamer too early. All three matter.
How do I store leftovers?
Buns: best fresh. Re-steam to revive. Pork: 4 days fridge, freezer 3 months. Assemble fresh.
