Comments on: Steamed bao buns (baozi, 包子), a complete guide

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 13:11:53 +0000

In reply to Ganpati Scientifics. Thank you so much for your kind words. I’m glad you found the instructions and tips helpful. I hope you enjoy making them.

By: Ganpati Scientifics

Ganpati Scientifics — Sat, 30 May 2026 09:42:22 +0000

Such a wonderful recipe! The step-by-step instructions and helpful tips make homemade bao buns feel much more approachable. I especially loved the detailed guidance on achieving that soft, fluffy texture. Looking forward to trying these. Thanks for sharing this amazing bao bun recipe.

By: Sophie

Sophie — Mon, 04 May 2026 16:15:59 +0000

In reply to Arana. You can also try turning off the burner and letting it slowly cool for about 10 minutes before removing the lid. That has helped us not have them deflate. Good luck. I haven't tried this recipe yet but will the next time I make buns.

By: Wei Guo

Wei Guo — Thu, 09 Apr 2026 11:14:58 +0000

In reply to Anjila. So happy to hear my recipe worked well for you!

By: Anjila

Anjila — Wed, 08 Apr 2026 06:13:03 +0000

Thank you for this detailed guide your tips on achieving soft, fluffy bao buns and getting the dough just right are incredibly helpful and easy to follow.

By: Wei Guo

Wei Guo — Tue, 30 Dec 2025 13:39:20 +0000

In reply to DJ. The filling is uncooked before wrapped into buns. The steaming process will cook through everything. Happy cooking!

By: Wei Guo

Wei Guo — Tue, 30 Dec 2025 12:35:19 +0000

In reply to Phuong Pham. I’m really glad you found this bao recipe easy and enjoyable. Thanks for giving it a try!

By: Phuong Pham

Phuong Pham — Tue, 30 Dec 2025 01:45:01 +0000

Hi Ms Wei, thank you for your recipe. It is easy to make, fun to eat and I can make a bunch of them for other meals. Thank you for making the process easier for amateurs like me.

By: DJ

DJ — Thu, 25 Dec 2025 13:54:27 +0000

In reply to Wei Guo.

We were out for Dim Sum at a great restaurant in Pittsburgh. I can’t wait to try this recipe. Curious – is the filling meat cooked before stuffing? Or does the meat cook in the Bun?

By: Wei Guo

Wei Guo — Fri, 31 Oct 2025 06:10:14 +0000

In reply to Arana. It sounds like the dough may have been a bit over-proofed. When that happens, the gluten structure weakens and can’t hold its shape once steamed, so the buns collapse as they cool. Try shortening the proofing time next time for a fluffier result! You can also try the yeast + baking powder method I introduce in my Mantou (plain steamed buns) recipe. It’s less tricky and gives more consistent results.