The Best Tender Bao Buns
The first time I made these, I wasn’t sure how my family would react. My husband, a devoted fan of anything with a rich umami kick, immediately gave them a chef’s kiss of approval. My little ones? They devoured them so fast, I barely had time to take a bite! That’s when I knew I had stumbled upon something special.
What I love most about these bao buns is how they strike the perfect balance of soft, chewy, and deeply satisfying. The beef is simmered to tender perfection with just the right blend of savory and slightly sweet notes, while the bao itself is light, fluffy, and slightly crisped on the outside. Plus, they’re incredibly versatile—you can pan-fry them for a golden crust, steam them for ultimate softness, or even bake them for a slightly firmer bite.
If you’ve ever wanted to recreate restaurant-quality bao buns at home, this is the recipe for you. It’s easier than you might think, and once you get the hang of it, you’ll find yourself making them again and again. Ready to dive in? Let’s get started!
Questions I Often Get Asked About This Recipe
Can I make these ahead of time? Yes! You can prepare the bao dough and beef filling in advance. Store the dough in the fridge for up to 24 hours and the filling in an airtight container for up to three days. Assemble and cook when ready.
Can I freeze bao buns? Absolutely. Once cooked, allow them to cool completely, then store them in an airtight container in the freezer. To reheat, steam for a few minutes or microwave with a damp paper towel.
Do I have to pan-fry them? Nope! While I love the crispy bottom of pan-fried bao, steaming or baking them works just as well, depending on your texture preference.
What can I substitute for beef? Ground pork, chicken, or even mushrooms for a vegetarian option work wonderfully.
What You Need to Make Tender Beef Bao Buns
Ingredients:
For the Dough:
2 ½ cups all-purpose flour
2 tbsp sugar
1 tsp instant yeast
½ tsp salt
¾ cup warm water
2 tbsp vegetable oil
For the Filling:
1 lb ground beef
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
½ tsp black pepper
¼ cup green onions, chopped
1 tbsp sugar
Special Equipment:
Steamer or large skillet with lid (if pan-frying)
Rolling pin
Mixing bowls
How to Make Tender Beef Bao Buns
Make the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
Prepare the Filling: In a skillet, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Add ground beef and cook until browned. Stir in soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and black pepper. Cook until thickened, then mix in green onions. Let cool.
Assemble the Bao: Divide dough into equal portions and roll into circles. Place a spoonful of beef filling in the center of each, then pinch edges to seal.
Cook the Bao:
Pan-Fry Method: Heat oil in a skillet, place buns seam-side down, and cook until golden brown. Add a splash of water, cover, and steam for 8 minutes.
Steaming Method: Place buns in a steamer lined with parchment paper. Steam for 12-15 minutes until puffy.
Serve Warm and Enjoy!
Tips for Making the Best Beef Bao Buns
Let the dough rise fully for soft, fluffy bao.
Don’t overstuff the buns, or they may break open while cooking.
For extra umami, add a splash of soy sauce to the beef filling before sealing the buns.
Experiment with fillings—try swapping beef for pork, chicken, or even a veggie mix!
Reader Reviews
⭐⭐⭐⭐⭐ “Absolutely delicious! The beef was so tender, and the buns turned out perfectly fluffy.” – Lisa M.
⭐⭐⭐⭐⭐ “My kids loved these! We’ll be making them again for sure.” – Jessica R.
⭐⭐⭐⭐ “Great recipe! Next time, I might add a little more spice for an extra kick.” – David K.
⭐⭐⭐⭐⭐ “Perfect for meal prep! I made a big batch and froze some for later. They reheated beautifully.” – Emily T.
⭐⭐⭐⭐ “Tasted amazing, but I think I need to practice sealing the buns better. Some of mine leaked!” – Sarah B.
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
The Best Tender Bao Buns
These homemade tender beef bao buns are soft, fluffy, and filled with juicy, flavorful beef. Perfect for family dinners or meal prep, they’re easy to make with a simple dough and savory filling. Whether pan-fried for a crispy crust or steamed for a soft bite, these bao buns are a restaurant-quality treat you can enjoy at home!
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp instant yeast
- ½ tsp salt
- ¾ cup warm water
- 2 tbsp vegetable oil
- For the Filling:
- 1 lb ground beef
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- ½ tsp black pepper
- ¼ cup green onions, chopped
- 1 tbsp sugar
- Special Equipment:
- Steamer or large skillet with lid (if pan-frying)
- Rolling pin
- Mixing bowls
Instructions
- Make the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
- Prepare the Filling: In a skillet, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Add ground beef and cook until browned. Stir in soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and black pepper. Cook until thickened, then mix in green onions. Let cool.
- Assemble the Bao: Divide dough into equal portions and roll into circles. Place a spoonful of beef filling in the center of each, then pinch edges to seal.
- Cook the Bao:
- Pan-Fry Method: Heat oil in a skillet, place buns seam-side down, and cook until golden brown. Add a splash of water, cover, and steam for 8 minutes.
- Steaming Method: Place buns in a steamer lined with parchment paper. Steam for 12-15 minutes until puffy.
- Serve Warm and Enjoy!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
