If you’ve ever wanted to recreate those irresistibly soft, pillowy bao buns at home, this recipe is exactly what you need. These vegan steamed bao buns—also known as lotus leaf buns—are light, fluffy, and perfect for stuffing with your favorite savory or sweet fillings.
The best part? They’re much easier to make than you might think—and they freeze beautifully, making them perfect for meal prep!
What Are Bao Buns?
Bao buns are a type of yeasted Chinese bread that’s typically steamed rather than baked. While the word “bao” already means bun, the name “bao buns” has become widely used.
There are many variations, but this recipe focuses on the popular folded “lotus leaf” style—soft, slightly sweet buns that open like a pocket, ready to be filled like a sandwich.
Think of them as fluffy clouds just waiting to hold delicious fillings like tofu, veggies, or plant-based meats.
Ingredients You’ll Need
- 300 g (2½ cups) all-purpose flour
- 5 g (1½ tsp) instant yeast
- 1 tsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 90 ml (6 tbsp) plant-based milk (soy recommended)
- 90 ml (6 tbsp) warm water
- 1 tbsp neutral oil (plus extra for brushing)
Why These Ingredients Work
- All-purpose flour keeps the buns soft and light
- Yeast + baking powder = extra fluffy texture
- Plant-based milk adds richness (soy works best)
- Oil keeps the buns tender
- Sugar adds a subtle sweetness
- Salt balances the flavor
Step-by-Step Instructions
1. Make the Dough
In a large bowl, mix flour, yeast, baking powder, sugar, and salt.
Add milk, water, and oil, then mix into a soft dough.
2. Knead
Knead for about 10 minutes until smooth and slightly elastic.
The dough should be soft and slightly sticky.
3. First Rise
Place in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
4. Divide & Shape
Punch down the dough and divide into 10 equal pieces.
Roll each into a smooth ball.
5. Form the Bao
Roll each ball into an oval (about ½ cm thick).
Lightly brush with oil, then fold in half to create the classic shape.
6. Second Rise
Place each bun on baking paper inside your steamer.
Cover and let rise for 30–40 minutes until puffy.
7. Steam
Place the steamer over cold water and bring it to a boil.
Steam for 10 minutes on medium heat.
8. Rest
Turn off the heat and let the buns sit for 5 minutes without opening the lid.
This prevents them from collapsing.
Top Tips for Perfect Bao Buns
- ✔ Use fresh yeast for best rise
- ✔ Don’t add too much flour—the dough should be soft
- ✔ Let buns rise fully before steaming
- ✔ Always rest them after steaming (very important!)
- ✔ Start steaming with cold water, not boiling
Equipment You’ll Need
- Bamboo steamer (best option)
- OR metal steamer / steamer insert
- Mixing bowl
- Rolling pin
💡 Tip: If using a metal steamer, cover the lid with a cloth to prevent condensation dripping on the buns.
Storage & Freezing
Store:
- Keep in an airtight container for 1–2 days
- Reheat by steaming or microwaving
Freeze:
- Freeze once fully cooled
- Keeps for up to 3 months
- Reheat by steaming or microwaving
FAQs
Can I make them gluten-free?
Unfortunately, no. This recipe relies on gluten for structure.
Do I need a bamboo steamer?
No, but it gives the best results. Metal steamers work too.
Can I make them ahead?
Yes! They freeze very well.
Serving Ideas
Fill your bao buns with:
- Sticky hoisin tofu
- Crispy vegetables
- Vegan “pulled pork”
- Mushrooms or tempeh
- Sweet fillings like coconut cream
Final Thoughts
These vegan bao buns are soft, fluffy, and incredibly versatile. Once you try making them at home, you’ll realize they’re not just delicious—they’re also fun and rewarding to prepare.