Steamed Bao Buns Using a Bread Machine

Soft, fluffy bao buns might look intimidating, but this bread machine method makes them completely doable at home — even on a busy weeknight.

I grew up eating steamed buns filled with everything from savory meats to simple veggies, and over the years I’ve learned that the hardest part isn’t the steaming — it’s the dough.

That’s where the bread machine comes in. It takes care of the kneading and proofing, giving you perfectly smooth, elastic dough every time — no guesswork required. Whether you’re filling these with classic flavors, using them for sliders, or pairing them with my Asian-style Po’Boys, this recipe gives you a reliable bao base you’ll come back to again and again.

So What Is Bao?

If you’ve ever heard of gua bao — sometimes called pork belly buns — you’ve already met bao in one of its most popular forms. This beloved street food has roots across Asia and has been popping up more and more on menus across the U.S. for good reason.

The “bread” part of the sandwich is known as steamed bao, also called lotus leaf buns or hé yè bāo (荷葉包). These buns are steamed rather than baked, then folded in half and filled with rich, savory ingredients — similar in use to a taco, hoagie roll, or even a hot dog bun, but with a completely different texture and experience.

For me, bao brings back some of my favorite food memories. I remember helping my dad and my nǎi nai during visits to Texas when I was younger, watching her measure everything carefully — always with a scale, never with cups 🤫. It wasn’t something we ate all the time at home, which made it feel even more special.

This version honors those memories while adapting the process for real life — using a bread machine to make the dough approachable, consistent, and doable in a modern home kitchen.

Why Make Bao Dough in a Bread Machine?

Using a bread machine for bao dough isn’t cutting corners — it’s using the right tool for the job.

• It provides consistent kneading for proper gluten development
• The proofing environment is controlled and reliable
• It reduces hands-on time and mess
• It’s ideal for enriched doughs made with milk

The result? Soft, fluffy bao buns that steam up beautifully every time.

Everything You Need to Know Before Making Bao

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Before you start, here are a few helpful notes to set you up for success:

• Bao dough should feel soft and slightly tacky, not sticky
• Steaming requires gentle, consistent heat
• Avoid lifting the steamer lid during cooking
• Letting the bao rest before steaming helps with texture

Once you’ve made them once, the process becomes second nature.

Tools I Use for This Recipe

These are the kitchen tools I use when making bao at home. Nothing fancy — just reliable basics that make the process easier.

French Marble 11″ Rolling Pin with Base

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Ozeri Touch Professional Tempered Glass Digital Kitchen Scale, White

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Pastry Brushes for Baking Basting Brush with Boar Bristles

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How to Make Bao Dough in a Bread Machine

Prepare the Bread Machine Ingredients

Place all ingredients into the bread machine pan according to your machine’s instructions.
For my machine, I add the sugar, salt, milk, and baking powder first, followed by the flour, and finally the yeast.

Run the Dough Cycle

Set the bread machine to the Dough setting and let the machine handle the kneading and first rise.

Finish the Dough by Hand

Once the dough cycle is complete, turn the dough out onto a clean countertop or table.
Knead the dough a few times to form a smooth ball. The dough should be soft and easy to work with, not overly sticky. If it feels sticky, add a small amount of flour as you knead until it no longer sticks to your hands.

Portion the Dough

Weigh the dough into 48-gram portions, then roll each portion into a ball.
You may need to pinch the dough closed at the bottom before rolling.

Roll the Bao

Using a rolling pin, roll each dough ball into a circle about 4 inches (8 cm) in diameter.

Oil and Fold

Brush olive oil onto one side of each circle, then fold it in half with the oiled side on the inside.

Arrange in the Steamer

Place the folded bao onto a parchment-lined steamer basket, leaving space between each one.
Repeat until the steamer trays are filled.

Rest the Bao

Let the shaped bao rest for 20 minutes before steaming.

Steam the Bao

Bring water to a boil in a wok or pan. Carefully place the steamer basket over the boiling water (silicone oven mitts are highly recommended).
Cover and steam for 20 minutes.

Cool Slightly and Serve

Carefully remove the steamer from the heat.
The bao will be very hot — you can eat them right away, or lift the lid and allow them to cool for a few minutes before serving.

Bao Bun Troubleshooting & FAQ

Why aren’t my bao fluffy?
They may be under-proofed, steamed at too high a heat, or the steamer lid was lifted during cooking. Steaming works best with gentle, consistent heat and uninterrupted steam.

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My bao collapsed — what happened?
This is often caused by over-proofing or a sudden temperature change after steaming. To help prevent this, let the bao sit in the steamer basket (off the heat) for 5–10 minutes before removing the lid. This allows them to cool gradually while still staying warm.

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Can I make these ahead of time?
Yes! Shape the bao, cover, and refrigerate for up to 24 hours before steaming. When ready to cook, let them come back to room temperature and allow them to proof while the water heats.

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Can I freeze bao buns?
Absolutely. Steam the bao fully, let them cool completely, then freeze. To reheat, re-steam directly from frozen until warmed through, or microwave wrapped in a damp paper towel for 15–20 seconds.

My bao collapsed — what happened?
This is often caused by over-proofing or a sudden temperature change after steaming. To help avoid this, let the buns sit in basic for 5-10 minutes to allow them some “cooling” time, but they will still stay warm.

Can I make these ahead of time?
Yes! Shape the bao, cover, and refrigerate covered up to 24 hours before steaming. allow them to come back to room temp, then let them proof as the water heats.

Can I freeze bao buns?
Absolutely. Steam fully, cool completely, then freeze. Re-steam directly from frozen until heated through or microwave in a damp paper towel for 15-20 seconds.

Bao Bun Fillings & Variations

One of the reasons I love this bao recipe is how versatile it is. Once you master the dough, the fillings are where you can really play.

Savory Filling Ideas

• Chinese Five Spice Pork or Chicken
  Perfect for classic bao or sliders. Try it with my Chinese Five Spice Marinade.
• Asian-Style Po’Boy Bao
  Crispy protein and slaw tucked into a soft bao bun is next-level comfort food. These are the same bao buns I use in my Asian-Style Po’Boys.
• Crispy Tofu or Mushroom Bao
  Toss with hoisin, soy sauce, and a touch of honey for a vegetarian option.

Sweet Bao Ideas

• Steamed bao with sweetened condensed milk
• Red bean paste
• Cinnamon sugar butter for dessert-style buns

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