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Bao buns

Bao buns


Try these soft, pillowy steamed buns with sticky slow cooked kung pao chicken

  • Feeds 12 Feeds 12
  • Ready in 2 hours

Each serving contains

  • Energy
    398kj 94kcal
  • Fat
    Low 1%
  • Saturates
    Low 1%
  • Sugar
    Med 3%
  • Salt
    Med 6%

% of adult’s reference intake | Carbohydrates per serving : 19g


  • 100ml Co-op semi-skimmed milk
  • ½ tsp Co-op dried yeast
  • 1½ tbsp Fairtrade caster sugar
  • 250g Co-op plain flour, plus extra for dusting
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tbsp Co-op vegetable oil, plus extra for greasing


  1. Gently heat the milk with 50ml water until warm. Add the yeast and sugar, then stir to combine
  2. Put the flour in a bowl with the salt and baking powder
  3. Make a well in the centre and add the liquid
  4. Stir with a wooden spoon until the mixture comes together into a dough (add a splash more milk if it seems too dry), then transfer to a floured surface and knead for 10 mins, until smooth
  5. Transfer to an oiled bowl, cover with cling film, then leave to prove in a warm place for around 1 hour, or until doubled in size
  6. Roll the dough into a long sausage shape, then cut into 12 rounds
  7. Shape into balls and flatten them
  8. Roll each ball out, then brush with oil
  9. Put a chopstick in the middle and fold 1 side of the dough over the other
  10. Place them on a square of baking paper each and transfer to a tray
  11. Cover with cling film and leave to prove again for around 20 mins
  12. Bring a pan of water to a simmer
  13. Place 4 buns in a bamboo steamer and cover
  14. Set the steamer over the pan and steam for 12-15 mins, or until puffed up
  15. Remove from the steamer and leave to cool slightly
  16. Repeat until all the buns are cooked
  17. Prise open and stuff with a filling of your choice