Name: Quick, Fluffy Bao Buns – in Under an Hour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 350g (2 1/3 cups) all-purpose flour; 2 teaspoons instant yeast; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons neutral oil (vegetable, canola, or peanut oil); 180g (approximately 3/4 cup) lukewarm water; 3 tablespoons sesame oil, for brushing; 1lb (500g) boneless, skinless chicken thighs (ideally free-range); 1 tablespoon gochujang paste; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sweet chilli jam (plus more to serve); ¼ head red or white cabbage, thinly sliced; ½ cucumber, finely diced; 3 scallions (spring onions), finely sliced; A handful of cilantro (coriander) leaves; 1 tablespoon sesame seeds; ½ teaspoon salt; 1 tablespoon rice vinegar; ½ tablespoon sesame oil; 1 teaspoon fish sauce; ¼ cup garlic aioli (or gochujang aioli); ¼ cup sweet chilli jam; 1 tablespoon sesame seeds; A handful of cilantro (coriander) leaves, chopped; Parchment paper for lining; Steamer – either bamboo or any standard steaming basket

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I make this recipe when I need warm buns fast. I wanted Quick, Fluffy Bao Buns – in Under an Hour because I had guests coming and little time. I had simple pantry items and a steamer. This method grew from that need. It is fast and it works at home.

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I use this way on busy nights or for a quick snack. The buns take less time than regular dough. I can fill them with cooked meat, veg, or a mix. The name Quick, Fluffy Bao Buns – in Under an Hour fits what I do. I write this down so you can try it the same day.

These are soft, white steamed buns. They feel light when you bite them. The dough is simple. The filling here is a sweet spicy chicken with a little crunch from veg. People often make these for a quick dinner, a casual meal with friends, or a small party. The taste is soft bread with a warm, slightly sweet, and slightly spicy filling. The texture mixes fluffy bun and juicy chicken. You can also make them with veg or pork. If you want a simple side, try pairing with a recipe like 3-ingredient orange chicken sauce for a fast sauce idea. Keep plates simple and set a small area for filling and toppings.

Why make this recipe

Make this recipe when you want good food fast. The dough uses both yeast and baking powder. That gives a light rise and fast steam lift. You do not need long rising time. The work is easy. Mix, shape, steam. The flavor is mild and flexible. The filling is tasty but not heavy. This recipe saves time on weeknights. It also works when you want to make snacks for friends. You can control heat and salt easily. You use common pantry items. The buns shell out soft bread that holds filling well. This makes them good for small hands and quick plates. They look good and feel like a treat.

How to make Quick, Fluffy Bao Buns – in Under an Hour

This is a plain overview of the full work. First, you make a soft dough. You mix flour, yeast, baking powder, salt, oil, and warm water. Then you knead until smooth. You let the dough rest for a short time. Next, you divide and shape the buns. You fold each piece for the common bao look. While the dough rests, you cook the chicken and make the sauce. You shred or slice the veg. Then you steam the buns for a short time. After steaming, you brush with sesame oil. You assemble the bun with chicken, veg, and sauces. The whole flow moves from dough to filling to steam and finish. If you want to serve with rolls or other bread, try a simple side like the 30-minute garlic parmesan dinner rolls for a quick bread pairing.

Ingredients

350g (2 1/3 cups) all-purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons neutral oil (vegetable, canola or peanut oil)
180g (approximately 3/4 cup) lukewarm water
3 tablespoons sesame oil, for brushing
1lb (500g) boneless, skinless chicken thighs (ideally free-range)
1 tablespoon gochujang paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sweet chilli jam (plus more to serve)
1 tablespoon sesame oil
¼ head red or white cabbage, thinly sliced
½ cucumber, finely diced
3 scallions (spring onions), finely sliced
A handful of cilantro (coriander) leaves
1 tablespoon sesame seeds
½ teaspoon salt
1 tablespoon rice vinegar
½ tablespoon sesame oil
1 teaspoon fish sauce
¼ cup garlic aioli (or gochujang aioli)
¼ cup sweet chilli jam
1 tablespoon sesame seeds
A handful of cilantro (coriander) leaves, chopped
Parchment paper for lining
Steamer – either bamboo or any standard steaming basket

This list uses plain items you likely have or can buy in one trip. The dough ingredients are common and cheap. The chicken mix keeps well if you want to marinate a bit. The veg is fresh and adds crisp texture. The small sauces give flavor and moisture. You can change amounts to taste. Use parchment to stop buns from sticking in the steamer. The sesame oil after steaming keeps the surface soft and shiny. The extra sesame seeds add a little crunch and look.

Directions

For the bao buns –
Start with the dough. Mix the flour, instant yeast, baking powder, and salt in a big bowl. Add the oil and warm water. Stir until a rough dough forms. Turn the dough on a clean surface and knead for 5 to 8 minutes. Knead until smooth and elastic. Let the dough rest for 10 to 15 minutes covered. This short rest lets the gluten relax and makes the dough easy to shape.

While the dough rests, make the filling. Cut chicken into bite size pieces. Mix gochujang, soy sauce, rice vinegar, sweet chilli jam, and sesame oil. Toss the chicken with the sauce. Cook the chicken in a hot pan until it is done and slightly caramelized. Cool the cooked chicken a little before filling the buns.

Shape the dough into equal pieces. Roll each piece flat and fold over a small strip of parchment to help steaming. Place each bun on parchment in the steamer. Steam the buns in two batches for about 8 to 10 minutes each. Do not open the lid early. Let steam finish fully to set the texture. After steaming, brush with sesame oil. Add chicken, veg, aioli, and herbs to each bun. Each step builds texture: kneading makes the base, resting helps shape, folding gives the classic look, steaming cooks and puffs the bun, and the final brush keeps it soft and tasty.

How to serve Quick, Fluffy Bao Buns – in Under an Hour

Serve these buns warm. They work well as a main for one or more people. Put the cooked chicken and veg in small bowls. Let people build their own buns at the table. Add more sweet chilli jam and aioli on the side. You can also plate them already filled for a quick meal. Use extra cilantro and sesame seeds for a fresh look.

For a small gathering, set up a make-your-own station. Lay out steamed buns, cooked protein, sliced veg, and sauces. This makes serving fast and neat. Keep wet wipes or small plates next to each spot. For a simple meal for two, serve three buns each with a side salad. These buns pair well with light soups or quick sides. You can also use the buns to hold veggie fillings or tofu for a meat-free option. For another simple recipe idea to pair at brunch or a simple spread, see baked feta eggs with tomatoes and spinach.

How to store Quick, Fluffy Bao Buns – in Under an Hour

Cool the buns completely before storing. For the fridge, put buns in an airtight container or a zip bag. They will last 2 to 3 days in the fridge. Keep cooked chicken separate if you can. This keeps the bun from going soggy.

For longer storage, freeze the buns flat on parchment on a tray. Once firm, move them to a freezer bag. They keep well for up to 2 months. To reheat, steam from frozen for 8 to 10 minutes. Or wrap in a wet paper towel and microwave in short bursts until warm. If you froze the cooked filling separately, thaw it in the fridge and heat in a pan. Label the bag with the date. Thawed buns are best used within a day for best texture. Do not refreeze thawed buns.

Tips to make Quick, Fluffy Bao Buns – in Under an Hour

Use warm water, not hot. Warm water wakes the yeast but does not kill it. Do not add too much flour at once. The dough should be soft and a bit sticky. If it feels dry, add a splash more water. If it is very sticky, dust with a little flour and knead gently.

When you steam, do not stack the buns too close. Give them room to puff. Keep the lid closed while steaming so the steam stays steady. If you cut the chicken too thick, it will take longer to cook. Thin pieces cook and glaze faster. Brush buns with sesame oil right after steaming. This stops the top from drying and keeps the bun soft. Let the cooked chicken cool a little before filling, or it can make the bun soggy. If a bun sticks, use the edge of the parchment to lift it gently.

Variation

You can swap the chicken for pork, tofu, or mushrooms. For pork, use ground pork with a similar gochujang mix. For tofu, press and fry the blocks first to get a firm texture. If you like milder flavors, reduce the gochujang and sweet chilli jam. If you want more heat, add a little chili oil or fresh sliced chilis to the sauce.

You can also make a vegetarian and citrus version. Use hoisin and orange zest instead of gochujang for a sweet tang. Swap the cabbage for pickled carrot and daikon for a crunchy pick. You can fold the bun differently to make a pocket or a sealed roll. These swaps keep the same method but change the final taste. Try one variation at a time to learn how each change affects the bun.

FAQs

Q: How long does it take to make these buns from start to finish?
A: From mixing to serving, plan about 50 to 60 minutes. The dough rest and steam are quick.

Q: Can I make the dough ahead?
A: Yes. You can make dough and freeze it. Thaw in the fridge and let it warm a bit before shaping.

Q: Do I need a bamboo steamer?
A: No. Any steaming basket or a simple metal steamer will work. A pan with a lid and a rack works too.

Q: Can I use a different protein?
A: Yes. Pork, beef, tofu, or mushrooms work well. Cook them fully and season to taste.

Q: Can I make these gluten free?
A: The texture will change with gluten-free flour. You will need a mix made for yeasted dough. Expect a different result.

Conclusion

For more background and a step-by-step guide, see Quick, Fluffy Bao Buns – in Under an Hour – Dished by Kate. For another clear, tested version, read Bao Buns, A Foolproof Recipe – Red House Spice.

Quick, Fluffy Bao Buns – in Under an Hour