Name: Bao Bun Recipe - Lotus Leaf Bao
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 12
Cuisine: Chinese
Ingredients: 80ml (1/4 cup) full fat milk, warm to touch; 120ml (1/2 cup) warm water; 1 tsp dried yeast; 1 tbsp rapeseed oil; 290g plain (all-purpose) flour (2 cups); 2tbsp corn flour (corn starch); ¾ tbsp sugar; ¼ tsp salt; 1/8 tsp baking soda; 24 small sheets of parchment paper

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This lotus leaf bao bun recipe Lotus gets perfectly fluffy results every time.

You don't need any special skills or equipment to make this Bao bun recipe. They’re a great way to impress your family and friends and you'll probably be pretty impressed at what you have made!

Gao Bao in a bamboo steamer. — This recipe is tried and tested for the best, fluffy results.

About this bao bun recipe.

Lotus Leaf Bao (also known as gua bao) originate from China and are typically served with fillings like braised pork belly, Peking duck, or crispy fried chicken. However, you don’t have to stick to traditional fillings—options like Korean fried chicken work just as well. Try out this Korean Chicken Bao recipe!

This bao bun recipe could not be easier. You simply prepare a quick dough and then roll it out to steam to perfection. The bao buns are so good they can be eaten on their own but you will want to experiment with different fillings.

Perfect filling ideas for these Lotus Leaf Bao.

You can stuff the bao buns with a variety of different tasty fillings, creating a perfect balance of soft, fluffy, out of this world deliciousness. I think you'll agree it's not just about the flavour but the different textures you can achieve by adding different fillings that make this bao bun recipe one you need to try soon.

You might like to try filling them with Chinese Crispy Beef, Chinese Orange Chicken, Sesame Chicken or Indo-Chinese Pork Belly Bites.

If you love the flavours of Indonesian cuisine then I also recommend trying Babi Kecap or Indonesian Chicken Satay with Peanut Sauce which you could spice up with a couple teaspoons of this Sambal Oelek.

Fancy Thai Food? Thai Braised Pork Belly would work perfectly wrapped inside these fluffy Lotus Leaf Bao buns.

Do you need to use a bamboo steamer?

You will see that I use a bamboo steamer. You don't need to use one though if you don't have one. Any steamer will do for this bao bun recipe.

Steaming in a bamboo steamer is the traditional method for cooking bao, but a metal steamer will also provide excellent results.

Whether you use a bamboo or metal steamer, make sure it's positioned a few inches above the water level to prevent excess moisture from affecting your buns. Avoid double stacking the buns to minimise the risk of water damage.

How do you make make this bao bun recipe with restaurant quality smooth results?

To achieve restaurant-quality smooth Lotus Leaf Bao, the key is to shape the dough before proofing.

After preparing the dough, use the fold and roll technique in the photos below. This method involves folding the dough over itself and gently rolling it to develop the gluten structure for a soft, airy texture.

When portioning the dough into 12 small balls, round out the edges by tucking and pinching the dough underneath to create a smooth, taut surface on top.

How long can you store leftover bao buns in the fridge?

The best way to store leftover bao buns depends on whether you plan to eat them within a couple of days or save them for longer:

Place your leftover bao buns in an airtight container or wrap them in plastic wrap and store them in the refrigerator. They will keep well for up to 2 days.

To reheat, steam the buns for 5–10 minutes until they’re soft and hot. You can also microwave them for a short time (about 20–30 seconds), but steaming gets better results and retains the softness.

Can you freeze bao buns?

Yes, you can freeze bao buns. After steaming the buns, let them cool completely before freezing.

To freeze them, place the bao buns on a baking sheet lined with parchment paper, making sure they don't touch each other, and freeze them until solid.

Once frozen, transfer them to an airtight container or a freezer-safe bag. When you're ready to eat them, you can reheat the frozen bao buns by steaming them again for about 10–15 minutes, until they're heated through.

Freezing bao buns preserves their texture and flavour. I freeze batches of bao buns all the time as they are very convenient to have on hand for that last minute bao bun craving!

Pro tips for Lotus Leaf Bao:

Use Warm Water to Activate the Yeast: Make sure the water temperature is around 110°F (43°C) for optimal yeast activation. If the water is too cold, the yeast won't activate, and if it's too hot, it can kill the yeast, resulting in flat, dense buns.
Avoid Overcrowding the Steamer: When steaming the buns, leave enough space between each one to allow for expansion. Overcrowding can cause them to stick together, leading to uneven cooking and soggy buns.
Let the Buns Rest After Steaming: Once you turn off the heat, keep the lid on and let the buns rest in the steamer for 5 minutes. This resting period helps retain their fluffy, soft texture by allowing the residual steam to gently finish the cooking process.

Step by step photographs...

ingredients for lotus leaf bao prepared — Prepare your ingredients before you begin, this will save you time.

Wet ingredients for the Bao recipe added to the bowl. — In a small bowl, mix the warm water and milk, yeast and sugar until dissolved. Let it sit for 15 minutes until foamy, then stir in the oil.

dry ingredients mixed together for the bao recipe — In a large mixing bowl, add the flour, corn flour (corn starch), salt and baking powder (baking soda) and mix them together.

combining the wet and dry ingredients together. — Combine the dry and wet ingredients together a little at a time first with a wooden spoon.

dough ball for the bao — Now using your hands, work the dough into a slightly sticky to touch dough ball.

Kneaded dough ball for lotus leaf bao — On a lightly floured surface, knead the dough for roughly 10 minutes until smooth. Place the dough ball back into a large mixing bowl that has been lightly brushed with oil. Cover and let rise for 1 hour, or until doubled in size.

portioned dough balls for bao — Portion the dough into 12 equal dough balls.

rolling out the dough into a shape of a lotus leaf bao — On a lightly floured surface, lightly roll out each dough ball into an oval shape (6cm x 9cm roughly)

folding the lotus leaf bao — Brush each oval shape with a little oil to stop them sticking when folded. Place a piece of parchment paper in the middle then fold the bun loosely using a chopstick.

finished bao bun ready for steaming. — Gently pull out the chopstick so that it leaves space in the fold. Repeat this step for all 12 bao and allow to prove for an extra 20 minutes.

bao prepared in the steamer. — Place as many bao as fit comfortably in your steamer. Avoid overcrowding and if your steamer allows for stacking, try not to double-stack, as this can lead to water droplets making the bao soggy.

bao in a steamer — Steam on high until you see steam then reduce the heat to medium for 10 minutes. Turn off the heat and allow to sit for 5 minutes without removing the lid. This step is important to ensure the fluffiness of the buns.

steamed bao — Perfect fluffy bao ready for your favourite fillings.

If you like this bao bun recipe, you might like to try some of these Chinese favourites too.

Have you tried this Lotus Leaf Bao recipe?

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Yield: 12

Bao Bun Recipe - Lotus Leaf Bao

Soft, fluffy bao steamed to perfection. You are going to love this simple bao bun recipe. The bao buns are delicious on their own or filled with a variety of different things.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

80ml (1/4 cup) full fat milk, warm to touch
120ml (1/2 cup) warm water
1 tsp dried yeast
1 tbsp rapeseed oil
290g plain (all-purpose) flour (2 cups)
2tbsp corn flour (corn starch)
¾ tbsp sugar
¼ tsp salt
1/8 tsp baking soda
24 small sheets of parchment paper

Instructions

Mix the warm water, milk, yeast, and sugar in a small bowl and let it sit for 15 minutes until foamy, then stir in the rapeseed oil.
In a large bowl, combine the flour, cornflour, salt, and baking powder.
Add the wet ingredients to the dry mixture and knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 hour or until doubled in size.
Once risen, divide the dough into 12 equal portions and shape each into a ball, rounding out the edges by tucking and pinching the dough underneath to create a smooth surface.
On a lightly floured surface, roll each ball into an oval shape, roughly 6 cm x 9 cm.
Lightly brush the surface of each oval with oil to prevent sticking.
Place a small piece of parchment paper in the middle of each oval, then fold the dough loosely over a chopstick to create a gap in the fold.
Gently slide the chopstick out, leaving space for the bao to expand while steaming. Let the buns prove on parchment paper for 20 more minutes.
When ready to cook, arrange the buns in the steamer, avoiding overcrowding. Turn the heat to high until steam appears, then reduce to medium and steam for 10 minutes. Turn off the heat and let the buns sit with the lid on for 5 minutes to ensure maximum fluffiness.