Crispy Bao Buns

This was the first time that I made crispy bao buns. And after making these, it won’t be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal.

Crispy Bao Buns
Crispy Bao Buns
Head straight on to the Recipe For ♥ Crispy Bao Buns ♥

On the 1st of December, everything felt like it was moving in slow motion. The mad rush I was expecting for work did not start with a bang. We eased into the weekend with no plans to speak of, and no sense of urgency. I had a recipe in mind and shopped for the ingredients on the Friday. And then went home expecting to do very little. Late afternoon a friend called to ask if we wanted to go for dinner on the Saturday night. She had been trying to get a booking and this was the only evening available. So I said yes as we had planned on doing something during the month. I made my green eggs and ham dish, which was good for lunch, but not perfect for the blog. And we then went out for an amazing meal. James and Hannah came around on the Sunday.

Today’s inspirational recipe from Lavender and Lime ♥ Crispy Bao Buns ♥ #LavenderAndLime Share on X

So our weekend turned out to be quite busy, and the forebearer of what was to come. Monday was a good work day with orders coming in one after the other. And our social life went from zero to hero in the blink of an eye. I printed off a calendar so we could see what was going on, and the days started filling up. I love nothing more than a robust social life, but I was extremely grateful to have a three day holiday booked right in the middle of the month. It meant that I knew no matter how busy we were the rest of the time, we would also have to to relax and do nothing more than eat, sleep and drink. Was your December break socially active?

Crispy Bao Buns


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5 from 1 vote

Crispy Bao Buns With A Spiced Pork Filling

These make for an extremely tasty meal
Recipe Category: Bread, Pork
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


for the dough

  • 100 g bread flour
  • 50 g flour
  • 2 g instant dried yeast
  • 1.25 mls fine salt
  • 90 mls water
  • 15 mls canola oil, plus extra for greasing

for the filling

  • 15 mls canola oil
  • 1 clove garlic, peeled and finely chopped
  • 1 cm fresh root ginger, peeled and grated
  • 100 g lean pork mince
  • salt and freshly ground black pepper to season
  • 1.25 mls Chinese 5 spice powder
  • 15 mls oyster sauce
  • 7.5 mls fish sauce
  • 7.5 mls runny honey
  • 7.5 mls plum sauce, plus extra for serving
  • 2.5 mls sesame oil

for the bao buns

  • 25 mls sesame oil
  • 30 mls canola oil
  • water for sealing
  • sesame seeds for sprinkling
  • 180 mls water, divided
  • soy sauce to serve


for the dough

  • Place the flours into a stand mixer bowl, add the yeast on one side, and the salt on the opposite side
  • Pour in the water and oil and mix using a dough hook until a dough forms
  • Knead for 10 minutes then turn out and shape into a ball
  • Lightly oil the bowl, add the dough back, seam side down, cover and set aside to prove until doubled in size

for the filling

  • Place the oil into a large frying pan and heat over a low temperature
  • Add the garlic and ginger and sauté until fragrant
  • Increase the temperature, add the mince and brown, seasoning generously
  • Add the 5 spice and stir to combine
  • Place the oyster sauce, fish sauce, honey, plum sauce and sesame oil into a small jug
  • Whisk to combine then add to the mince
  • Stir through and cook until sticky
  • Remove from the heat and set aside to cool

for the bao buns

  • Once the dough has proved turn it out and knock back
  • Divide into 4 x 60g pieces and shape each piece into a ball
  • Roll the balls seam side up until 5mm thick
  • Place 2 tablespoons of the filling into the centre of each piece of dough
  • Fold the dough over the filling and pinch the seams to join
  • Place onto baking paper and cover with a dish towel until puffed up
  • Brush the top of each bun with water and sprinkle sesame seeds on top
  • Place the oil into a lidded, non stick pan and heat over a medium to high temperature
  • Place the buns two at a time into the pan and fry until golden brown on the bottom (about 2 minutes)
  • Remove and set aside on some paper towel
  • Wipe the excess oil from the pan then return all 4 buns to the pan (if they fit, or do them in batches)
  • Add 60 mls water and quickly place the lid on top (a glass lid works best)
  • Steam the buns until the water evaporates, then repeat with another 60 mls water
  • Steam the buns until the water completely evaporates
  • Remove from the pan and serve with plum sauce and soy sauce for dipping
View the previous posts on January 17:

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13 thoughts on “Crispy Bao Buns

  1. Love these . . . make my favourite gyoza in the same thus manner all the time – these are bigger and more ‘sensible’ and promise a real taste treat ! Must try soon as you have mixed quite a rich gallery of sauces . . . how else can I taste 🙂 ?

  2. These buns look divine Tandy and I can tell from the ingredients that the pork mince filling is just delicious, I love that combination of flavours. Thanks so much for the inspirational recipe.

  3. these look great Tandy. not a pork eater but i guess you can use beef or chicken mince here? We had a busy December and so far January is the same. Eek!

  4. Our December and January have been a whirlwind of social events living in Miami where most people are retirees and have plenty of time and interest in socializing! Your buns look great! Are they a Vietnamese recipe?

  5. These look amazing Tandy, I do love Bao Buns, haven’t much experience in making them but it would be chicken for duck for us 🙂

  6. I just learned that a new all-Bao restaurant has opened near us! They make the kind that are gorgeously pleated all around and very symmetrical, and have several choices of filling, including shredded pork. Your filling sounds interesting.

    best… mae at

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