13 Recipes for Chinese Pau Favorites

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Craving the soft, fluffy goodness of Chinese pau but think they’re too tricky to make at home? Think again! These 13 recipes turn your kitchen into a dim sum haven, from classic char siu to creative fillings. Perfect for cozy weekends or impressing guests, these paus are simpler than you’d guess. Ready to steam up some magic?

Classic Pork Steamed Buns

Kneading dough always reminds me of my grandma’s kitchen – the same gentle rhythm. These Classic Pork Steamed Buns are my go-to for a cozy weekend project, with a savory, umami-packed filling that’s pure comfort.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

3 cups unbleached all-purpose flour, plus more for dusting
1 packet (2 1/4 tsp) active dry yeast
2 tbsp granulated sugar
1 cup warm water (110°F)
2 tbsp vegetable oil
1/2 tsp fine sea salt
1 lb ground pork (80/20)
2 tbsp freshly grated ginger
3 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1/2 cup finely sliced green onions
1/4 tsp ground white pepper

Instructions

In a small bowl, combine warm water (110°F), sugar, and active dry yeast. Let stand 5 minutes until foamy.
In a large bowl, whisk together flour and salt. Add yeast mixture and vegetable oil; stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: if too sticky, add flour 1 tbsp at a time.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
Meanwhile, make filling: combine ground pork, grated ginger, soy sauce, sesame oil, green onions, and white pepper. Mix well and refrigerate.
Punch down dough and divide into 12 equal pieces. Keep covered with a damp towel.
Roll each piece into a 4-inch circle, thicker in the center. Place 1.5 tbsp filling in center. Pleat edges and twist to seal.
Place buns on parchment squares in a steamer basket, leaving 1 inch space. Cover and let rise 20 minutes.
Steam over boiling water for 12-15 minutes until puffed and cooked through. Tip: don't open lid during steaming to avoid collapse.
Remove buns and let cool 2 minutes before serving.

Remember, the first bite is always the best – fluffy bun giving way to juicy, ginger-laced pork. Serve with a splash of black vinegar and chili oil for an extra kick. These buns disappear fast, so make a double batch!

Char Siu Bao BBQ Pork Buns

Craving those soft, pillowy buns filled with sweet and savory barbecue pork? These Char Siu Bao are a classic dim sum favorite that I love making at home—especially because I can load them up with extra filling! The homemade dough is incredibly tender, and the glossy char siu filling is pure comfort.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 cups all-purpose flour, plus more for dusting
2 ¼ teaspoons active dry yeast (one packet)
3 tablespoons granulated sugar
¾ cup whole milk, warm (about 110°F)
1 tablespoon vegetable oil
½ teaspoon fine sea salt
1 ½ cups finely diced char siu (BBQ pork), store-bought or homemade
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
2 tablespoons water

Instructions

In a small bowl, combine 2 ¼ teaspoons active dry yeast, 1 tablespoon of the sugar, and ¼ cup of the warm milk. Let stand for 5–10 minutes until frothy—this proves the yeast is alive.
In a large bowl, whisk together 2 cups all-purpose flour, remaining 2 tablespoons sugar, and ½ teaspoon fine sea salt. Make a well in the center.
Pour in the yeast mixture, remaining ½ cup warm milk, and 1 tablespoon vegetable oil. Stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add a sprinkle of flour only if sticky—too much makes buns dense.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size. Tip: I set the bowl near a sunny window or in the microwave with a cup of hot water.
Meanwhile, prepare the filling. In a small saucepan, combine finely diced char siu, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 teaspoon toasted sesame oil. Stir over medium heat until bubbling, about 2 minutes.
In a separate small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Pour into the pork mixture, stirring constantly, and cook for 1–2 minutes until thickened and glossy. Remove from heat and let cool completely—do not fill buns with hot filling as it will tear the dough.
Once dough has risen, punch it down and knead briefly. Divide into 12 equal pieces (about 40–45 g each). Roll each into a ball, then flatten into a 4-inch round, leaving the center slightly thicker than the edges.
Place about 1 tablespoon of cooled filling in the center of each round. Pleat and pinch the edges closed, twisting to seal tightly. Set each bun seam-side down on a small square of parchment paper.
Arrange buns in a bamboo steamer or metal steamer basket lined with parchment, leaving 1 inch between them. Cover and let rest for 15–20 minutes while you bring water to a boil.
Steam over medium-high heat for 12 minutes. Do not lift the lid during steaming—this can cause the buns to collapse. After 12 minutes, turn off heat and let buns sit covered for 5 minutes before slowly opening the lid to avoid shock.
Carefully transfer buns to a plate. Brush tops with a little sesame oil for extra sheen if desired. Serve warm.

Keep these buns warm in a steamer until ready to serve—they’re best the day they’re made. The tender, slightly sweet dough wrapped around the rich, sticky char siu is pure magic. I love dipping mine in a little chili crisp for a spicy kick!

Custard Buns (Nai Wong Bao)

Raising my hand if you've ever craved a fluffy, cloud-like bun with a warm, creamy custard center—these Custard Buns (Nai Wong Bao) are my absolute go-to. I still remember the first time I bit into one at a dim sum parlor; the soft dough gave way to a smooth, vanilla-kissed filling that felt like a hug in food form. Now I make them at home whenever I need a little comfort.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the custard filling: 1 cup whole milk
1/3 cup granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
For the dough: 2 1/4 cups all-purpose flour, spooned and leveled
1/4 cup granulated sugar
1 packet (2 1/2 teaspoons) instant yeast
1/2 cup warm milk (about 110°F)
2 tablespoons vegetable oil
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder

Instructions

First, make the custard: In a small saucepan, whisk together 1 cup whole milk, 1/3 cup granulated sugar, 2 large egg yolks, and 2 tablespoons cornstarch until smooth.
Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil—about 3–4 minutes. You'll know it's ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
Remove from heat and stir in 1 teaspoon pure vanilla extract and 2 tablespoons unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill in the fridge for at least 1 hour (or up to overnight).
Now for the dough: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet instant yeast, and 1/4 teaspoon fine sea salt.
Add 1/2 cup warm milk (110°F—hot but not scalding) and 2 tablespoons vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead for about 8–10 minutes until the dough is smooth and elastic. If it's too sticky, sprinkle a little extra flour, but don't overdo it—a slightly tacky dough yields softer buns.
Shape into a ball, place in a greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size—about 1 hour.
Punch down the dough and knead in 1/2 teaspoon baking powder until fully incorporated. This extra step ensures fluffy buns!
Divide the dough into 12 equal pieces (about 40g each). Roll each into a ball, then flatten into a 3-inch round.
Scoop about 1 tablespoon of the chilled custard into the center of each round. Gather the edges and pinch tightly to seal, then roll gently into a smooth ball.
Place each bun seam-side down on a parchment-lined steamer basket or plate, leaving 2 inches of space between them for expansion.
Cover and let rise again for 20–25 minutes—they should look puffy but not doubled.
Meanwhile, bring water to a boil in a steamer pot. Steam the buns over medium-high heat for 12 minutes. Do not lift the lid during steaming, or they might deflate.
After 12 minutes, turn off the heat and let the buns sit in the covered steamer for 3 minutes before opening—this prevents shock and keeps them pillowy.

Lusciously soft and bursting with sweet, creamy custard, these buns are an absolute delight fresh from the steamer. The vanilla aroma fills the kitchen, and each bite is a warm, comforting hug. Serve them for brunch, as a teatime treat, or even as a playful dessert with a drizzle of condensed milk. Trust me, one batch won't be enough!

Vegetable Steamed Buns

With the garden overflowing with summer produce, I found myself dreaming of soft, pillowy steamed buns stuffed with a rainbow of veggies. These Vegetable Steamed Buns are my go-to for a light yet satisfying meal that feels like a warm hug—perfect for a meatless Monday or a cozy weekend project.

Serving: 8 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

Dough

2 cups all-purpose flour, plus more for dusting
1/2 cup warm water (110°F)
1 tablespoon granulated sugar
1 teaspoon active dry yeast
1/2 teaspoon fine sea salt
1 tablespoon vegetable oil

Filling

2 tablespoons toasted sesame oil
1 cup finely chopped green cabbage
1/2 cup grated carrot
1/2 cup finely chopped shiitake mushrooms
1/4 cup chopped scallions
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon white pepper

For Steaming

Parchment paper squares (3×3 inches each)

Instructions

In a small bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until frothy.
In a large bowl, whisk together flour and salt. Add the yeast mixture and vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: if the dough feels sticky, add flour 1 tablespoon at a time.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, prepare the filling: heat toasted sesame oil in a skillet over medium heat. Add cabbage, carrot, mushrooms, scallions, and garlic. Cook for 5–6 minutes until softened, stirring occasionally.
Stir in soy sauce, ground ginger, and white pepper. Cook for another minute, then remove from heat and let cool completely. Tip: spread the filling on a plate to speed cooling.
Punch down the risen dough and knead briefly on a floured surface. Divide into 8 equal pieces (about 55g each). Roll each into a ball and flatten into a 4-inch circle, keeping the center slightly thicker than the edges.
Place a heaping tablespoon of filling in the center of each circle. Gather the edges and pleat to seal, twisting the top to close. Place each bun on a parchment square.
Arrange buns in a steamer basket lined with parchment, leaving 2 inches between them. Cover and let rise for 20 minutes (they will puff slightly).
Bring water to a boil in a wok or steamer pot. Steam buns over medium-high heat for 12 minutes. Do not lift the lid during steaming. After 12 minutes, turn off heat and let sit covered for 2 minutes before opening. Tip: this prevents the buns from collapsing.
Carefully remove buns with tongs to a wire rack. Serve warm.

Nothing beats pulling back the steamer lid to reveal glossy, fluffy buns. The filling stays juicy with a hint of sesame and ginger—each bite is like a little gift. Try serving them with a side of soy-vinegar dipping sauce or chili oil for an extra kick. They also freeze beautifully: just steam straight from frozen for 5 extra minutes.

Red Bean Paste Buns

For me, nothing beats the comfort of pulling a steamer basket off the stove and seeing these fluffy, sweet red bean paste buns. I make them whenever I need a little warmth, and the earthy sweetness of the homemade filling always hits the spot.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 cups fine-quality all-purpose flour, plus extra for dusting
2 tablespoons granulated sugar
1 teaspoon fast-acting active dry yeast
3/4 cup warm whole milk (about 110°F)
2 tablespoons unsalted butter, softened
1/2 teaspoon fine sea salt
1 cup sweetened red bean paste (store-bought or homemade)
vegetable oil, for greasing

Instructions

In a small bowl, dissolve 1 teaspoon of the sugar into the warm milk (110°F). Sprinkle the yeast on top and let it sit for 5-7 minutes until frothy. This ensures your yeast is active.
In a large mixing bowl, whisk together the flour, remaining 1 tablespoon sugar, and salt. Add the yeast mixture and softened butter, then stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: if the dough feels tacky, dust with a little more flour, but avoid adding too much.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, portion the red bean paste into 8 equal balls (about 2 tablespoons each). Set aside on a plate.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch round (keep the center slightly thicker).
Place a red bean paste ball in the center of each round. Bring the edges up and pinch to seal tightly. Gently roll the bun between your palms to smooth it.
Arrange the buns on individual parchment squares (about 3×3 inches) and place them in a steamer basket, leaving 2 inches between each for expansion. Cover and let rest for 20 minutes — they’ll puff up nicely.
Fill a wok or large pot with 2 inches of water and bring to a boil. Place the steamer basket over the boiling water, cover, and steam over medium heat for 15 minutes. Do not lift the lid during steaming.
After 15 minutes, turn off the heat and let the buns rest in the covered steamer for 3 minutes. This prevents them from collapsing. Carefully remove the buns and serve warm.

You'll find the first bite reveals a pillowy-soft exterior giving way to a lusciously sweet, earthy bean paste center. I love serving these buns with a cup of jasmine tea for an afternoon pick-me-up — they also freeze beautifully, so make a double batch.

Juicy Soup Buns (Xiaolongbao)

Biting into a steamy Xiaolongbao is like opening a little present—a thin wrapper hiding a treasure of savory pork and rich broth. I've spent years perfecting the gel method so that every bun releases a burst of soup without turning soggy. Today, I'm sharing all my tips for making these iconic soup dumplings at home.

Serving: 24 | Prep Time: 60 minutes | Cooking Time: 15 minutes

Ingredients

Soup Gel

1 pound pork skin (rinsed)
4 cups chicken broth (low-sodium preferred)
2 slices fresh ginger (1/4-inch thick)
2 whole green onions (smashed)
1 teaspoon kosher salt

Dough

2 cups all-purpose flour (unbleached)
1/2 cup warm water (about 110°F)
1/2 teaspoon kosher salt
1 tablespoon vegetable oil

Filling

1 pound ground pork (80/20 for juiciness)
2 tablespoons finely minced fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon toasted sesame oil
1/4 teaspoon finely ground white pepper
1/2 cup finely chopped fresh cilantro (stems included)

Instructions

Make the soup gel: In a medium pot, combine the pork skin, chicken broth, ginger slices, and smashed green onions. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 1/2 hours, until the skin is very tender and the liquid has reduced by half. Remove solids with a slotted spoon. Strain the liquid into a shallow dish, cover, and refrigerate overnight until firmly set. (Tip: For a smoother gel, press the skin through a fine sieve.)
After the gel is set, dice it into small cubes (about 1/4 inch). Keep chilled until ready to mix the filling.
Make the dough: In a large bowl, whisk together the flour and salt. Add warm water and oil, stirring with a wooden spoon until a shaggy mass forms. Turn onto a lightly floured surface and knead for 8 minutes, until smooth and elastic. (Tip: If the dough feels sticky, sprinkle with a little extra flour, but not too much—a soft dough is key.) Cover with plastic wrap and rest for 30 minutes.
While the dough rests, make the filling: In a large bowl, combine the ground pork, minced ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and cilantro. Mix in one direction until just combined—do not overmix. Fold in the diced soup gel until evenly distributed. Cover and refrigerate the filling.
Divide the rested dough into 24 equal pieces (about 0.7 oz each). Roll each into a ball, then flatten into a disk. Using a small rolling pin, roll each disk into a 3.5-inch circle, keeping the edges slightly thinner than the center. (Tip: Stack rolled wrappers between sheets of plastic wrap to prevent drying.)
To assemble: Hold a wrapper in your palm and place about 1 tablespoon of filling in the center. With your other hand, gather the edges and pleat them around the filling, twisting to seal at the top. Place each bun on a 2-inch square of parchment paper. Repeat with remaining wrappers and filling.
Prepare steamer: Fill a wok or steamer pot with water and bring to a boil over high heat. Arrange the buns (still on parchment) in a bamboo steamer basket lined with cabbage leaves or parchment, leaving 1 inch between buns to expand.
Steam over boiling water for 10 minutes (for smaller buns) or 12 minutes (for standard size). The skin should be translucent and the broth bubbling inside. (Tip: Do not peek too often—steam escapes quickly. Use a lid with a small vent or crack it just once at the halfway point.)
Carefully remove the steamer basket from the heat. Let the buns rest for 1 minute before serving to avoid burning your mouth.

A small bowl of black vinegar with shredded ginger is the classic dipping companion. Each bun is a mini celebration of texture—silky broth, tender pork, and the satisfying chew of fresh dough. I love serving these as a show-stopping appetizer for dinner parties, and they always disappear within minutes.

Pan-Fried Pork Buns (Shengjianbao)

Know that moment when you bite into a fluffy bun and get a burst of savory juice? That's shengjianbao for you – these pan-fried pork buns are my weekend obsession, and I'm sharing my tried-and-true recipe so you can make them at home.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

2 cups all-purpose flour, plus more for dusting
1 teaspoon active dry yeast
1 tablespoon white sugar
3/4 cup warm water (about 110°F)
1 tablespoon vegetable oil for dough
8 ounces ground pork (preferably 80/20)
1 tablespoon soy sauce (use a rich, dark variety)
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
2 green onions, finely chopped (green parts reserved for garnish)
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground white pepper
1/4 cup cold chicken broth (or water)
2 tablespoons vegetable oil for frying
1 tablespoon toasted white sesame seeds
1/2 cup water for steaming

Instructions

In a small bowl, dissolve the yeast and sugar in warm water. Let stand 5 minutes until foamy.
In a large bowl, combine flour and the yeast mixture. Add 1 tablespoon vegetable oil and mix until a shaggy dough forms. Turn out onto a floured surface and knead for 8 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Meanwhile, make the filling: In a bowl, combine ground pork, soy sauce, sesame oil, ginger, chopped green onions, salt, and white pepper. Mix with a fork to combine.
Add the cold chicken broth and stir vigorously in one direction until the liquid is absorbed and the mixture looks slightly sticky. Cover and refrigerate until needed.
Punch down the dough and divide into 12 equal pieces. Roll each into a ball, then flatten into a 3-inch round, thicker in the center.
Place a generous tablespoon of filling in the center of each round. Pleat the edges to seal, pinching tightly. Place each bun seam-side down on a parchment-lined tray.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Place buns pleat-side up, spacing them slightly apart. Cook for 2 minutes until bottoms are golden.
Carefully pour 1/2 cup water into the skillet (it will splatter). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 8 minutes until water is mostly absorbed.
Remove lid and increase heat to medium-high. Cook for 2-3 more minutes until bottoms are deep golden and crispy. Sprinkle with sesame seeds and reserved green onions.
Tip: For extra juicy filling, use cold broth and don't overmix. Tip: To test dough readiness, poke it – it should spring back slowly. Tip: If buns stick, gently loosen with a spatula before flipping.

Whether you dip them in black vinegar with ginger slivers or enjoy them straight from the pan, these buns deliver that perfect contrast: a shatteringly crisp bottom, fluffy top, and a savory, juicy center. They're a little project that pays off in big, unforgettable flavor.

Lava Custard Buns (Liushabao)

Oh, the magic of pulling apart a fluffy steamed bun to reveal a molten, golden custard that spills out like edible sunshine! These Lava Custard Buns (Liushabao) are a weekend staple in my kitchen—they’re indulgent, surprisingly easy to master, and always impress guests.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

1/2 cup (1 stick / 113g) unsalted European-style butter, softened
4 large farm-fresh salted duck egg yolks (or 5 if small)
1/4 cup (50g) granulated sugar
1/4 cup (30g) whole milk powder
1 tablespoon (8g) cornstarch
1 tablespoon (15ml) whole milk
1/2 teaspoon vanilla bean paste or extract
2 cups (250g) unbleached all-purpose flour
1/2 cup (120ml) warm whole milk (about 110°F)
2 tablespoons (25g) granulated sugar
1 tablespoon (9g) instant yeast
2 tablespoons (28g) unsalted butter, melted
1/4 teaspoon fine sea salt
Nonstick cooking spray or vegetable oil for greasing

Instructions

For the filling: Steam the salted duck egg yolks on a heatproof plate over boiling water for 10 minutes until fully cooked and crumbly. Remove and let cool slightly.
While the yolks are warm, press them through a fine-mesh sieve into a bowl using the back of a spoon—this ensures a silky custard. Add the softened butter, sugar, milk powder, cornstarch, milk, and vanilla. Stir vigorously until a smooth paste forms. Cover and refrigerate for at least 30 minutes until firm. Pro tip: Taste the filling; if you want a saltier kick, add a pinch of salt or an extra yolk.
For the dough: In a large bowl, whisk together the flour, sugar, instant yeast, and salt. Add the warm milk and melted butter; stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic—it should spring back when poked. (Tip: If the dough feels dry, add milk 1 teaspoon at a time; if sticky, dust with flour sparingly.)
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
While the dough rises, divide the chilled filling into 8 equal portions (about 1 heaping tablespoon each) and roll into balls. Keep refrigerated until ready.
Once the dough has risen, punch it down and transfer to a clean surface. Divide into 8 equal pieces (about 55g each). Roll each into a ball, then flatten into a 4-inch round.
Place a filling ball in the center of each dough round. Gather the edges up and pinch tightly to seal—imagine you’re wrapping a little purse. Roll gently between your palms to smooth the bun.
Set each bun on a small square of parchment paper and place in a steamer basket (or on a heatproof plate) with at least 1 inch of space between them. Cover loosely and let rise for 20 minutes—they’ll puff slightly.
Fill a wok or large pot with 2 inches of water and bring to a boil. Place the steamer basket over the boiling water, reduce heat to medium, and steam for 15 minutes. Do not uncover during steaming! Tip: Wedge a chopstick under the lid to prevent condensation from dripping onto the buns.
After 15 minutes, turn off the heat but keep the lid on for 3 minutes—this prevents the buns from collapsing. Then carefully open and serve immediately.

Piping hot and perfectly molten, each bite of these lava buns delivers a savory-sweet custard that coats your tongue like velvet. Serve them as an indulgent breakfast or a showstopping dim sum course—just warn your family to let them cool for a minute before biting, or they’ll get a delicious surprise!

Taro Paste Buns

Nothing beats the comforting aroma of freshly steamed buns, especially when they're filled with a naturally sweet and nutty taro paste that turns the most ordinary morning into something special.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

1 large taro root (about 1 lb), peeled and cubed
1/4 cup fine granulated sugar
2 tbsp sweet cream unsalted butter
1/4 cup heavy cream or full-fat coconut milk
1/4 tsp fine sea salt
2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar (for dough)
1 tsp instant yeast
3/4 cup warm water (about 110°F)
1 tbsp vegetable oil

Instructions

Steam the cubed taro in a steamer basket over boiling water until fork-tender, about 15 minutes. Drain any excess water.
While still warm, mash the taro with a potato masher or fork. Add 1/4 cup sugar, butter, heavy cream, and salt. Stir until smooth and well combined. Let the filling cool completely (you can speed this up in the fridge).
In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, and instant yeast. Add warm water and vegetable oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. (Tip: The dough should be soft but not sticky; add a little flour if needed.)
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and divide into 8 equal pieces (about 2 oz each). Roll each piece into a ball, then flatten into a 4-inch round. Place a generous tablespoon of taro filling in the center. (Tip: Don't overfill—about 1.5 tbsp is perfect to avoid bursting.)
Gather the edges of the dough and pleat to seal, pinching tightly at the top. Place each bun seam-side down on a small square of parchment paper. Cover with a damp cloth and let rest for 15 minutes. (Tip: Resting prevents tough skins.)
Arrange the buns in a steamer basket (with at least 1 inch spacing). Steam over high heat for 12 minutes. Do not lift the lid during steaming. After 12 minutes, turn off the heat and let the buns sit covered for 5 minutes before opening. (Tip: This gradual cooling prevents collapse.)

Velvety and subtly sweet, these taro paste buns are perfect as a breakfast treat or afternoon snack. You can even drizzle with honey or serve with a cup of jasmine tea for an extra touch of indulgence.

Beef and Onion Steamed Buns

Diving into the world of homemade steamed buns, these Beef and Onion Steamed Buns are a savory treat that's surprisingly simple to make. The aromatic white pepper seasoning adds a subtle warmth that elevates the hearty beef and sweet onion filling, making each bite a comforting experience perfect for any day of the week.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon active dry yeast
3/4 cup warm water (110°F)
1 tablespoon vegetable oil
1 pound ground beef (85% lean)
1 large yellow onion, finely diced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon finely ground white pepper
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch

Instructions

In a large bowl, whisk together flour, sugar, and yeast. Add warm water and vegetable oil; stir until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: If the dough is too sticky, add a tablespoon of flour at a time, but avoid over-flouring—the dough should be soft and supple.
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
While dough rises, heat a skillet over medium-high heat with a drizzle of oil. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Remove from heat and let cool slightly.
In a separate bowl, combine ground beef, cooked onion mixture, soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Mix until just combined—overworking can make the filling dense.
Punch down the risen dough and divide into 12 equal pieces (about 40 grams each). Roll each piece into a ball, then flatten into a 4-inch circle, keeping the edges thinner than the center.
Spoon about 1½ tablespoons of filling into the center of each circle. Gather the edges around the filling, pleating and pinching to seal tightly. Twist the top to secure.
Place each bun on a small square of parchment paper to prevent sticking. Arrange in a steamer basket with at least 1 inch of space between buns. Cover and let rest for 15 minutes (this second rise ensures fluffy buns).
Bring water in a wok or pot to a rolling boil. Place the steamer basket over the water, cover, and steam over high heat for 15 minutes. After turning off the heat, let the buns sit covered for 2 minutes before opening the lid—this prevents them from collapsing.

A bite into these steamed buns reveals a cloud-like exterior that gives way to a juicy, peppery beef filling. Serve them warm as a snack, appetizer, or alongside a bowl of hot and sour soup for a satisfying meal. For a fun twist, try dipping them in a mixture of black vinegar and shredded ginger.

Chive and Egg Steamed Buns

Ever since I discovered the magic of steamed buns, this chive and egg version has become my go‑to. The combination of tender dough and savory, herbal filling is so satisfying—it’s like a hug in a bun.

Serving: 12 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

2 cups all-purpose flour (spooned and leveled)
1 packet (2¼ tsp) active dry yeast
1 tbsp granulated sugar
¾ cup warm water (110°F)
1 tbsp vegetable oil (plus more for greasing)
4 farm-fresh eggs
1½ cups finely chopped fresh chives
1 tsp finely ground black pepper
½ tsp salt
1 tsp toasted sesame oil

Instructions

In a large bowl, whisk together the all-purpose flour, active dry yeast, and granulated sugar. Pour in the warm water and vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. (Tip: use a floured surface to prevent sticking, but avoid adding too much extra flour.) Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes, or until doubled in size.
While the dough rises, prepare the filling: In a medium bowl, crack the farm-fresh eggs and beat them lightly. Scramble the eggs in a nonstick skillet over medium heat, stirring constantly until just set but still soft, about 2 minutes. (Tip: don't overcook; they'll continue cooking in the steamer.) Transfer to a bowl and let cool slightly.
Fold the finely chopped fresh chives into the scrambled eggs. Season with finely ground black pepper, salt, and toasted sesame oil. Mix until well combined.
After the dough has risen, punch it down and transfer to a floured surface. Divide into 12 equal pieces (about 1.5 ounces each). Roll each piece into a 4‑inch circle, keeping the edges slightly thinner than the center. (Tip: this helps seal the buns neatly.)
Place about 1 tablespoon of the chive‑egg filling in the center of each circle. Gather the edges and pleat to seal, twisting the top to close. Place each bun on a small square of parchment paper. (Tip: don't overfill or the buns may burst.)
Arrange the buns in a steamer basket (lined with parchment if needed), leaving 1‑inch space between them. Bring a pot of water to a boil over high heat, then set the steamer over the boiling water. Cover and steam over high heat for 12‑15 minutes, until the buns are puffed and cooked through.
Remove the steamer from the heat and let the buns sit for 2 minutes before lifting the lid to prevent them from collapsing. Serve warm.

Light, fluffy, and bursting with fresh chive flavor, these steamed buns are a delightful vegetarian option. I love serving them with a side of soy‑vinegar dipping sauce for an extra punch.

Soy Sauce Meat Buns (Jiangroubao)

Ever since I first tasted these Soy Sauce Meat Buns at a tiny Chinatown bakery, I've been obsessed with recreating that rich, savory-sweet filling at home. These buns are a labor of love, but the aroma of steamed dough and caramelized pork belly is absolutely worth it.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

3 cups all-purpose flour (plus more for dusting)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp granulated sugar (for dough)
1 cup warm water (about 110°F)
2 tbsp vegetable oil (plus more for greasing)
1 lb tender pork belly, cut into 1/2-inch cubes
2 tbsp rich dark soy sauce
1 tbsp light soy sauce
3 tbsp packed brown sugar (or granulated sugar for caramelized notes)
1 (2-inch) piece fresh ginger, peeled and minced
4 green onions, white and green parts separated and minced
2 whole star anise
1/2 cup water (for braising)
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

In a small bowl, dissolve 1 tbsp sugar in 1 cup warm water (110°F). Sprinkle active dry yeast over the top, let sit 5-10 minutes until foamy. (Tip: if it doesn't foam, your water may be too hot or yeast dead—start over.)
In a large bowl, combine 3 cups flour. Make a well, pour in yeast mixture and 2 tbsp vegetable oil. Stir until a shaggy dough forms, then turn onto a floured surface and knead 8-10 minutes until smooth and elastic. Grease bowl with oil, place dough inside, cover with damp towel, and let rise in a warm place 1 hour or until doubled.
While dough rises, cook the filling: In a heavy skillet or pot over medium-high heat, add the cubed pork belly. Sear 5-7 minutes, stirring occasionally, until deeply browned and caramelized. (Tip: don't crowd the pan—brown in batches if needed for better sear.)
Add minced ginger and white parts of green onions to the pork. Cook 1 minute until fragrant. Stir in dark soy sauce, light soy sauce, brown sugar, and star anise. Pour in 1/2 cup water, bring to a boil, then reduce heat to low. Cover and simmer 20 minutes, until pork is tender and sauce reduces slightly.
Uncover, increase heat to medium, and cook 2-3 minutes more to thicken sauce. Stir the cornstarch slurry again, then drizzle into the pan while stirring. Cook 30 seconds until sauce coats the pork. Remove from heat, discard star anise, and let filling cool completely. (Tip: chilling the filling makes it easier to wrap without tearing the dough.)
Once dough has risen, punch it down and transfer to a floured surface. Knead briefly, then roll into a 12-inch log. Cut into 12 equal pieces. Keep pieces covered with plastic wrap to prevent drying.
Roll each piece into a 4-inch circle, thicker in the center and thinner at edges. Spoon about 2 tablespoons of cooled filling onto center. Gather edges and pleat to seal, twisting to close. Place each bun on a small parchment square. Cover with a clean towel and let rise 20-30 minutes until slightly puffy.
Arrange buns in a steamer basket (or bamboo steamer) leaving 1 inch space between. Steam over high heat, cover, and steam for 12 minutes. Do not open lid during steaming. After 12 minutes, turn off heat and let sit 3 minutes before opening lid. (Tip: this prevents buns from collapsing.)

Don't be intimidated by the pleating—even rustic buns taste amazing. The glossy, caramelized filling is a perfect balance of salty and sweet, and the soft steamed bun soaks up all the juices. Serve these warm with a side of chili oil for dipping.

Curry Chicken Steamed Buns

Something about the smell of curry and fresh steamed buns instantly transports me back to my college days, when my roommate’s mom would send care packages filled with these pillowy pockets. They’re the ultimate comfort food—soft, fluffy, and packed with a fragrant curry chicken and potato filling that’s just mildly spicy. Every bite is like a warm hug.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 cups all-purpose flour, unbleached
2 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm whole milk (about 110°F)
2 tablespoons vegetable oil, plus more for greasing
1/2 teaspoon fine sea salt
1 boneless, skinless chicken thigh (about 6 oz), cut into small cubes
1 medium Yukon Gold potato, peeled and diced into 1/4-inch cubes
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons Madras curry powder
1 tablespoon low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Instructions

In a small bowl, combine the warm milk (110°F) and 1 tablespoon of the sugar. Sprinkle the yeast on top and let sit for 5 minutes until frothy. This shows the yeast is active.
In a large bowl, whisk together the flour, remaining 1 tablespoon sugar, and fine sea salt. Make a well in the center, pour in the yeast mixture and vegetable oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if sticky. The dough should spring back when pressed. Tip: If your hands get sticky, rub a little oil on them.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
While the dough rises, make the filling. Heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook, stirring, until lightly browned, about 3 minutes. Transfer to a plate.
In the same skillet, add a drizzle of oil if needed, then sauté the onion, garlic, and ginger for 2 minutes until fragrant. Add the diced potato and curry powder; stir for 1 minute to toast the spices.
Return the chicken to the skillet. Add the soy sauce, black pepper, and kosher salt. Pour in 1/4 cup water, bring to a simmer, cover, and cook for 10 minutes until potatoes are tender. Uncover and cook another 2 minutes to thicken. Let cool completely.
Punch down the risen dough and divide into 8 equal pieces (about 50g each). Roll each into a ball, then flatten into a 4-inch round, leaving the center slightly thicker.
Place about 2 tablespoons of the cooled filling in the center of each round. Gather the edges and pleat to seal, twisting to close. Place each bun on a small square of parchment paper.
Arrange the buns in a steamer basket, leaving 1 inch between them. Cover and let rest for 15 minutes while you bring the water in your steamer pot to a boil.
Steam the buns over medium-high heat for 12 minutes. Do not open the lid during steaming. After 12 minutes, turn off the heat and let them sit for 3 minutes before opening—this prevents shrinking.
Serve warm, straight from the steamer. The buns will be pillowy soft with a golden, curry-scented filling.

Zippy from the curry and utterly satisfying, these steamed buns are a weeknight win. I love serving them with a side of sweet chili sauce for dipping, or simply enjoyed on their own as a snack. They store well too—reheat in a steamer for 2 minutes and they taste almost as fresh as the first day.

Conclusion

Craving comfort and flavor? These 13 pau recipes bring the warmth of Chinese steamed buns right to your kitchen. From savory pork to sweet custard, there’s a perfect bun for everyone. Try one tonight, then leave a comment with your favorite and share this roundup on Pinterest!

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