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.
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.
