14 Steamy Bao Buns Recipes for Dim Sum

Growing up in a bustling Chinatown neighborhood, dim sum Sundays were the highlight of my week. I’d squeeze into a crowded tea house with my family, the air thick with steam from bamboo baskets overflowing with fluffy bao buns. Those pillowy pockets of joy—stuffed with savory pork or sweet custard—were my first love affair with food. The ritual of tearing into one, watching the filling spill out, ignited a lifelong passion for these steamed delights.

Fast forward to my recent kitchen adventures during lockdown, where I turned my tiny apartment into a bao bun laboratory. Experimenting with fillings from classic char siu to fusion twists like kimchi pork, I rediscovered why bao are timeless: they’re versatile, comforting, and surprisingly easy to make at home. In today’s fast-paced world, these steamy treats offer a quick way to bring restaurant-quality dim sum to your table, minus the waitlist.

Classic Char Siu Pork Bao Buns

These iconic bao buns feature tender, barbecue-glazed pork tucked into soft, steamed dough. Ingredients (makes 12 buns): 2 cups all-purpose flour, 1 tbsp yeast, 1 cup warm water, 1 tbsp sugar, 300g char siu pork (diced), 2 tbsp hoisin sauce, 1 tbsp oyster sauce, chopped scallions. Mix dough ingredients, knead for 10 minutes, let rise 1 hour. Fill with pork mixture sautéed in sauces, pleat and steam 12-15 minutes.
Benefits: High in protein, a crowd-pleaser that’s gluten-adaptable and perfect for meal prep—store steamed buns in the fridge for up to 3 days.

Shiitake Mushroom and Chicken Bao Buns

A savory umami bomb with earthy mushrooms and juicy chicken. Ingredients (12 buns): Dough as above; 250g ground chicken, 100g shiitake mushrooms (chopped), 2 tbsp soy sauce, 1 tsp sesame oil, ginger, garlic. Sauté filling until cooked, cool, then stuff risen dough balls, steam 12 minutes.
Benefits: Boosts immunity with mushrooms’ antioxidants, low-calorie option under 200 calories per bun, ideal for weeknight dinners.

Crispy Tofu and Bok Choy Bao Buns

Vegetarian delight with pan-fried tofu for texture contrast. Ingredients: Dough base; 300g firm tofu (cubed and fried), 2 cups bok choy (stir-fried), 2 tbsp black bean sauce, sesame seeds. Combine filling, wrap in dough, steam 10-12 minutes.
Benefits: Plant-based protein powerhouse, heart-healthy with greens, ready in under 45 minutes for busy vegans.

Ginger Beef Bao Buns

Bold flavors from marinated beef with a warming ginger kick. Ingredients: Dough; 300g thinly sliced beef, 3 tbsp grated ginger, 2 tbsp soy, 1 tbsp rice wine, scallions. Marinate beef 30 minutes, stir-fry, fill and steam 13 minutes.
Benefits: Iron-rich for energy, anti-inflammatory ginger aids digestion, great for cold days.

Garlic Shrimp Bao Buns

Succulent shrimp infused with fragrant garlic. Ingredients: Dough; 300g shrimp (chopped), 4 garlic cloves (minced), 2 tbsp Shaoxing wine, cilantro. Sauté shrimp quickly, stuff dough, steam 10 minutes.
Benefits: Lean seafood protein, quick-cooking for fresh taste, supports brain health with garlic’s allicin.

Sweet Red Bean Paste Bao Buns

A dim sum dessert classic, subtly sweet and chewy. Ingredients: Dough with extra sugar; 1 can red bean paste (or homemade from 200g adzuki beans cooked with sugar). Spoon paste into dough, seal, steam 12 minutes.
Benefits: Naturally sweetened fiber source, gluten-free adaptable, satisfying sweet tooth without refined sugar overload.

Creamy Custard Bao Buns

Silky egg custard filling melts in your mouth. Ingredients: Dough; 3 eggs, 1/2 cup milk, 1/4 cup sugar, 2 tbsp cornstarch, vanilla. Cook custard until thick, fill, steam 12-15 minutes carefully to avoid leaks.
Benefits: Calcium-rich comfort food, kid-friendly, lower fat than bakery versions.

Spinach and Mushroom Bao Buns

Earthy, green-packed veggie bao for health nuts. Ingredients: Dough; 2 cups spinach (blanched), 150g mushrooms, 1 tbsp vegetarian oyster sauce, garlic. Chop and mix filling, steam buns 11 minutes.
Benefits: Vitamin-packed detox option, low-carb friendly, promotes gut health with fiber.

Spicy Szechuan Pork Bao Buns

Fiery pork with numbing Szechuan peppercorns. Ingredients: Dough; 250g ground pork, 1 tbsp Szechuan pepper, chili oil, 2 tbsp doubanjiang paste. Stir-fry spicy filling, wrap, steam 13 minutes.
Benefits: Metabolism-boosting spice, protein-focused, adds excitement to routine meals.

Teriyaki Chicken Bao Buns

Sweet-savory Japanese fusion twist. Ingredients: Dough; 300g chicken thigh (diced), 1/4 cup teriyaki sauce, pineapple chunks, sesame. Glaze and cook chicken, fill, steam 12 minutes.
Benefits: Balanced macros with fruit sweetness, quick Asian fusion, family-approved.

Kimchi Pork Bao Buns

Tangy, fermented kick from Korean kimchi. Ingredients: Dough; 200g pork belly (minced), 1 cup chopped kimchi, gochujang. Fry filling, stuff, steam 13 minutes.
Benefits: Probiotic-rich for gut health, bold flavors awaken palate, low-effort high-reward.

Black Sesame Custard Bao Buns

Nutty, toasty sesame in a creamy filling. Ingredients: Dough; 1/4 cup ground black sesame, 1/2 cup custard base (milk, sugar, cornstarch). Blend and thicken filling, steam 12 minutes.
Benefits: Antioxidant-loaded sesame seeds, unique dessert, naturally veganizable.

Pineapple Coconut Bao Buns

Tropical sweet bao with juicy pineapple. Ingredients: Dough; 1 cup diced pineapple, 1/2 cup coconut milk custard, sugar. Mix tropical filling, seal, steam 11 minutes.
Benefits: Vitamin C boost, dairy-free option, evokes vacation vibes at home.

Vegan Jackfruit BBQ Bao Buns

Pulled “pork” illusion with smoky jackfruit. Ingredients: Dough; 2 cans young jackfruit (shredded), 1/4 cup BBQ sauce (vegan), onion. Simmer filling, fill, steam 12 minutes.
Benefits: Whole-food plant-based, mimics meat texture, sustainable protein alternative.

There you have it—14 ways to master steamy bao buns at home, from savory staples to sweet surprises. Whether you’re channeling childhood dim sum nostalgia or experimenting like I did, grab your steamer and dive in. Your kitchen (and taste buds) will thank you—share your favorites in the comments!