Easy recipe: Pillowy, steamy Bao buns are the latest gastro sensation, here's how to build-your-own Bao bar

Bao buns often feature lean proteins like chicken or tofu, and are typically filled with a generous portion of vegetables, offering a balanced meal (Image: Harajuku Tokyo Cafe)

The contemporary culinary scene thrives on fusion, and bao buns are the perfect example of pan-Asian culinary experimentation. Traditional fillings like braised pork belly, pickled vegetables, and hoisin sauce remain ever-popular, but the modern bao bun can house anything from crispy fried chicken and kimchi to vegan jackfruit and avocado. Their soft, plump appearance and the vibrant colours of their fillings make them highly photogenic and a popular dish among young foodies.

Bao buns, also known as baozi, are a type of fluffy, steamed bread roll originating from China and popularised in Japanese cuisine, remarks Gaurav Kanwar, founder of Harajuku Tokyo Café. “Unlike regular buns, which are often baked and have a denser texture, bao buns are steamed, resulting in a light, airy, and slightly chewy texture. The dough for bao buns typically includes ingredients like flour, yeast, sugar, and milk, creating a subtly sweet flavor that pairs well with savory fillings,” he adds.

As foodies continue to seek out new and exciting gastronomic experiences, the bao bun stands out as a perfect example of how a simple dish can be so versatile. For Japanese style baos, fillings include, tender and braised pork belly with a savory and slightly sweet glaze, breaded and fried chicken cutlets with a crunchy texture, fried vegetables for a crispy bite, marinated tofu in a sweet and savory teriyaki sauce or seafood like shrimp or crab with a flavourful seasoning. Kanwar informs, “Common dips and sauces used with Japanese baos are soy sauce, Hoisin sauce, Sriracha mayo, Ponzu sauce and pickled vegetables that are often served as a side to add a crunchy texture and a tangy contrast.”

Bao buns can be considered a healthier option compared to traditional bread sandwiches for several reasons. They are steamed not baked or fried, reducing the amount of added fats and oils. Kanwar explains, “The dough for bao buns is generally lighter and contains fewer calories than dense bread. Bao buns often feature lean proteins like chicken or tofu, and are typically filled with a generous portion of vegetables, offering a balanced meal. Many bao recipes use whole ingredients and minimal processing, resulting in a more wholesome meal.”

Build-your-own Bao Bar:

For house parties and get-togethers, set up a DIY bao bar with various fillings (chicken katsu, teriyaki tofu, etc.) and toppings (pickled vegetables, fresh herbs, sauces) for a fun and interactive meal for your guests. One can also make smaller bao buns and serve them as sliders for appetisers or a party snack.  Or try bao tacos by flattening the dough a bit more and serving bao buns like tacos, filled with an assortment of ingredients for a fusion twist.

Making bao buns at home can be a fun experience, here’s a simple DIY method:

Ingredients:

• All-purpose flour, 2 cups
• Warm water, 1/2 cup
• Milk, 1/4 cup
• Sugar, 2 tbsp
• Vegetable oil, 1 tbsp
• Instant yeast, 1 tsp
• Baking powder, 1/2 tsp

Mix dry ingredients in a large bowl, combine the flour, sugar, yeast, and baking powder. Add wet ingredients and gradually add the warm water, milk, and vegetable oil. Mix until a dough forms.  Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Divide the dough into small portions, shape into balls, and then flatten each ball with a rolling pin. Fold each flattened dough ball in half, and place it on a piece of parchment paper.

Place the buns in a steamer, making sure they have space to expand. Steam for about 10-12 minutes or until puffed and cooked through. Serve with fillings of your choice.