No-Yeast Stuffed Bao Buns: Steamed or Crispy Pan-Fried

• 250 g bao or cake flour* (about 1 1/2 cups + 3.5 tbsp)
• 1 tbsp (14 g) baking powder
• 1–2 tbsp sugar, optional (about 28 g)
• 1/4 tsp salt
• 2 tbsp neutral oil (30 ml)
• 125–140 ml oat milk (start with the lesser amount; 128 ml works well)
• Filling of choice (see suggestions below)

*If using all-purpose flour, replace 50 g of the flour with cornstarch (200 g all-purpose + 50 g cornstarch) to mimic the lighter texture of cake flour.

Instructions

Bao Dough (stand mixer method)

1. In the bowl of a stand mixer fitted with the paddle or dough hook, combine the flour, baking powder, sugar (if using) and salt. Start mixing on low speed to combine.
2. With the mixer running, add the oil and the smaller measured amount of oat milk. Increase speed to medium and mix until the dough comes together. Stop once or twice to scrape the bowl and press the dough together by hand if necessary.
3. If the dough still seems dry after a few minutes, add the remaining oat milk 1 teaspoon at a time until the dough is mostly smooth, moist and slightly tacky but easy to handle. Cover the dough and let it rest for 15 minutes while you prepare the filling.

Bao Dough (hand-mixed method)

1. Whisk the dry ingredients in a mixing bowl. While stirring, pour in the oil and oat milk. Continue mixing with chopsticks or a spatula until the liquid is absorbed, then switch to your hands.
2. Knead until the dough is mostly smooth and elastic. If it feels dry, add the remaining oat milk a teaspoon at a time. The dough should be moist and slightly sticky but manageable. Cover and rest for 15 minutes.

Shaping and Filling

1. Turn the rested dough onto a lightly floured surface and divide into about 10 even pieces (adjust the size to your preference). Keep unused pieces covered with a damp cloth to prevent drying.
2. Flatten each piece with your palm and roll into a circle roughly 4–4½ inches (10–11 cm) in diameter. Aim to keep the center a bit thicker so it holds the filling.
3. Place a heaping tablespoon of filling in the center, then pleat and pinch the edges together to seal. Place each bun on a small square of parchment to prevent sticking and set them in a steamer basket or on a tray for pan cooking.

To Steam

1. Steam the buns over medium-high heat for about 10 minutes. After steaming, turn off the heat and move the steamer off the heat source. Let the buns rest with the lid on for 3–5 minutes before removing the lid to avoid sudden collapse. Serve warm.

To Pan-Fry (for crispy bottoms)

1. Heat a non-stick pan with a little oil over medium heat. Lightly wet the bottoms of each bun and dip them in sesame seeds if you like.
2. Place buns in the pan and cook until the bottoms turn golden brown. Add hot water to the pan to reach about one-third the height of the buns, then cover quickly. Simmer until the water mostly evaporates (about 8–10 minutes). Remove the lid, finish with additional sesame seeds and chopped scallions, and serve with your favourite dipping sauce.

• Substitutions: For a tender crumb, cake flour is ideal. If using all-purpose flour, use 200 g all-purpose plus 50 g cornstarch to approximate cake flour.
• Filling ideas: shredded barbecue jackfruit, braised mushrooms, marinated tofu, minced vegetables, or a sweet red bean paste. Pre-cook or season savoury fillings well so they stay moist inside the bun.
• Equipment: a bamboo steamer or metal steamer insert; a non-stick frying pan with a lid for pan-frying.
• Storage and reheating: Keep leftover buns in an airtight container in the refrigerator and reheat by steaming briefly or pan-frying to refresh the texture.
• Nutritional information disclaimer: Nutrition estimates, if provided elsewhere, are approximate and calculated with online tools.