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Avatar photoJohnson Maya

Lazy Bao Recipe: Easy Steamed Buns in 30 Minutes

These lazy bao buns deliver soft, fluffy steamed bread in under 30 minutes using a no-yeast dough perfected with baking powder. Perfectly pillowy and ideal for homemade fillings, they offer all the comfort of traditional bao without the wait — a modern twist on a Chinese classic.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (180ml) warm water (105–115°F)
  • 1 tablespoon neutral oil (canola or vegetable)
  • FOR SERVING:
  • Hoisin sauce, pickled vegetables, sliced scallions, chili oil, optional protein fillings (braised pork, shredded chicken, tofu)

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Bamboo or metal steamer basket
  • Parchment paper or cabbage leaves

Method
 

  1. lazy bao recipe recipeCard1
  2. In a large bowl, combine sifted flour, baking powder, sugar, and salt. Gradually add warm water and oil, mixing until a shaggy dough forms. Knead by hand for 2–3 minutes until smooth and elastic. Cover with a damp cloth and let rest for 5 minutes to relax the gluten, which makes rolling easier and prevents tearing.
  3. Turn dough onto a lightly floured surface and roll into a log. Cut into 8 equal pieces. Flatten each piece and roll into a 3-inch circle, slightly thicker at the edges than the center. Place a spoonful of filling in the center, fold over, and pinch the seam tightly to seal — or leave open-faced for guābāo style.
  4. Line a steamer basket with parchment paper or cabbage leaves. Arrange buns seam-side down, leaving 1 inch between them. Bring water to a boil, then steam over medium heat for 10–12 minutes. Do not open the lid during cooking — sudden steam loss can cause collapse.
  5. After steaming, turn off the heat and let the buns sit, lid on, for 2 minutes before removing. This prevents temperature shock and maintains texture. Serve immediately for the fluffiest results.
  6. Prepare fillings in advance if desired — popular options include hoisin-glazed pork, soy-braised mushrooms, or honey garlic chicken. Store components separately for freshness and assemble just before serving.
  7. Store leftovers in the fridge for up to 2 days or freeze un-filled buns for up to 3 months. Reheat by steaming for 3–4 minutes (or 5–6 from frozen) to restore softness and warmth.

Nutrition

Calories: 195 | Carbohydrates: 38 | Protein: 5 | Fat: 4 | Fiber: 1 | Sugar: 2

Notes

STORAGE: Refrigerate in an airtight container for up to 2 days. Freeze un-filled buns for up to 3 months — reheat directly from frozen, adding 2–3 minutes to steaming time.
MAKE AHEAD: Shape buns and store covered in the fridge for up to 24 hours. Bring to room temperature before steaming.
SUBSTITUTIONS: Use whole wheat pastry flour for a nuttier taste and added fiber. Replace sugar with monk fruit sweetener for lower glycemic impact. For oil-free, substitute with unsweetened applesauce (reduce water by 1 tablespoon).
PRO TIPS: Always use fresh baking powder for optimal rise. Let buns rest 2 minutes post-steaming to stabilize structure. Roll edges thicker than centers to prevent tearing.
SERVING SUGGESTIONS: Serve with pickled vegetables, chili crisp, and scallions. Pair with watermelon feta salad or grilled corn on the cob for a balanced meal.
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