Vietnamese Bao Buns

Mood swings… troubling me a lot these days! Sometimes I feel like doing nothing but sleeping for long hours… and some days are just too energetic :P Yesterday was one such day for me… Was a bit tired in morning time but since afternoon, I was running here and there! And believe me, I cooked 2 dinners at the same time.

Well, let me be honest here… I was going to experiment with these steamed buns for the 1st time so there was a chance of disaster in the kitchen. And keeping that in mind, I thought to make a burrito bowl along, just to save a trip to any restaurant for a take-away ;) But I never knew both the things were going to be super-yummyyyyy… and yes yes, it really did! I couldn’t stop eating everything that I cooked, even when I was full :P

So here I’m with vietnamese steamed bao buns… Making process took a bit longer than I expected but the outcome was so soft, fluffy and delicious <3 And who can resist when you have a stuffing of Schezwan Paneer (will soon post the recipe) :P


Makes: 4 buns


2.5 cups Plain Flour
2 tsp Baking Powder
2 tsp Active Dry Yeast
1 tbsp Sugar
Salt, to taste
2 tbsp Oil
3/4 to 1 cup Warm Water



  1. Sieve plain flour, baking powder and salt together in a bowl.
  2. Take active dry yeast and sugar in a small bowl and add warm water into it. Let it rest for 5-6 mins so it gets activated completely.
  3. Mix oil into it and whisk quickly. Add this yeast mix to flour mix in 2-3 batches and keep folding the flour.
  4. Knead a soft dough without overdoing it. It’ll take around 4-5 mins to get a sticky dough ready.
  5. Grease your palms with oil and knead it for good 10 mins on a floured surface. Transfer it to a big bowl, cover with a damp cloth and put that in a warm place for proofing, which takes around an hour or 1.5 to get double in size.
  6. Knock out the air pockets from dough and knead for a few mins. Divide it into 4 balls and again let it rest on bench for 30 mins.
  7. Once they rise well, roll them out into a medium-thick disks and fold it into half (as shown in pic) and put a parchment paper in between to avoid sticking. Let it rest for another 30 mins.
  8. Heat a steamer and place these buns inside. Steam for 10-12 mins and take them out.
  9. Serve warm with your choice of stuffing.


Will post the recipe of Schezwan Paneer soon. I’m so tempted to try mushrooms and pickled veggies too :)