This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Bao buns

Bao buns

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

  • Feeds 12Feeds 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