These Chinese Steamed Gua Bao Buns are soft, pillowy folded buns that are steamed to perfection and filled with savory, flavorful ingredients. Often called “Taiwanese-style steamed buns,” Gua Bao is loved for its light, fluffy texture and endless filling possibilities, from tender braised pork to crispy tofu or fresh vegetables. Whether you’re making them for dinner, a party, or a fun weekend cooking project, these homemade buns are guaranteed to impress.
Making Gua Bao has become one of our favorite weekend traditions. My husband loves filling his bun with tender pork, crunchy pickled vegetables, and plenty of fresh cilantro, while the kids enjoy creating their own combinations. Watching everyone build their perfect bun makes dinner feel interactive and fun. The moment the steamer lid comes off and those warm, fluffy buns appear, everyone gathers around the kitchen, eager for the first bite. It’s one of those meals that always creates smiles and happy memories.
Why This Chinese Steamed Gua Bao Buns Recipe
These homemade steamed buns are soft, versatile, and surprisingly simple to make.
- Wonderfully light and fluffy with a soft, tender texture.
- Perfect for filling with meat, seafood, tofu, or fresh vegetables.
- Made with simple pantry ingredients.
- Great for family dinners, gatherings, or meal prep.
- Easy to freeze and reheat whenever needed.
- Authentic steamed texture without needing special equipment.
- A fun recipe that everyone can customize with their favorite fillings.
Ingredients
10 folded buns
For the Dough
- 3½ cups all-purpose flour (440 g / 0.97 lb)
- 1 cup warm milk (240 ml)
- 2¼ teaspoons instant yeast (7 g / 0.02 lb)
- 2 tablespoons granulated sugar (25 g / 0.06 lb)
- 2 tablespoons vegetable oil (30 ml)
- 1 teaspoon baking powder (4 g / 0.01 lb)
- ½ teaspoon salt (3 g / 0.01 lb)
For Serving (Suggested Fillings)
- 1 lb braised pork belly, sliced (450 g / 0.99 lb) or crispy tofu
- 1 cup pickled carrots and daikon (150 g / 0.33 lb)
- ½ cucumber, thinly sliced (100 g / 0.22 lb)
- ½ cup fresh cilantro leaves (20 g / 0.04 lb)
- ¼ cup crushed roasted peanuts (35 g / 0.08 lb)
- Hoisin sauce or chili sauce, to taste
Directions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let the mixture rest for about 5–10 minutes until it becomes foamy.
- Add the flour, baking powder, salt, and vegetable oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
- Punch down the dough and divide it into 10 equal portions. Roll each piece into an oval about ¼ inch (6 mm) thick.
- Lightly brush each oval with a little oil, then fold it in half using a small piece of parchment paper inside the fold to prevent sticking.
- Arrange the buns on parchment squares, cover loosely, and let them rise again for 30–40 minutes.
- Bring water to a gentle simmer in a steamer. Steam the buns for 10–12 minutes, keeping the lid closed during cooking.
- Turn off the heat and let the buns rest inside the steamer for 2–3 minutes before opening the lid to prevent them from collapsing.
- Carefully open each bun and fill with your favorite cooked meat or vegetables. Add pickled vegetables, cilantro, peanuts, and a drizzle of hoisin or chili sauce before serving.
Notes
- Warm milk should be comfortably warm, not hot, to ensure the yeast activates properly.
- Avoid lifting the steamer lid while the buns are cooking, as sudden temperature changes can affect their texture.
- Vegetarian fillings like crispy tofu, sautéed mushrooms, or grilled eggplant work beautifully.
- Leftover buns can be refrigerated in an airtight container for up to 3 days.
- Freeze steamed buns for up to 3 months. Reheat by steaming for 5–7 minutes until soft and warm.
- If you don’t have a bamboo steamer, a metal steamer basket works just as well.
- Serve with extra chili oil, soy sauce, or pickled vegetables for even more authentic flavor.
- These steamed buns are soft, satisfying, and versatile, making them an excellent base for countless delicious fillings, from traditional braised pork to fresh vegetarian options.