This post may contain affiliate links. Please read our disclosure policy.
Fluffy, steamy, and unapologetically bold—these Bao Buns are the ultimate flavor pockets, stuffed with juicy pulled pork and slathered in black garlic mayo that hits all the right notes. Ready to fall in love one bite at a time?
Why You’ll Bao In Love
What makes these Bao Buns impossible to resist? It all starts with the dough—light, fluffy, and foolproof, thanks to a simple mix of warm milk, yeast, and a kiss of sugar. Then comes the real flavor bomb: a creamy black garlic mayo that’s earthy, slightly sweet, and loaded with umami.
Add in chilled, crisp cabbage for a refreshing crunch that balances every bite, and of course, that juicy, melt-in-your-mouth pulled pork. The best part? You can prep most of it ahead, so when it’s time to serve, it’s all about steaming, assembling, and devouring.
Just The Essentials
A handful of simple ingredients come together to create something seriously special—soft bao, savory fillings, and that bold, creamy mayo.
- Black garlic: Sweet, earthy, and rich in umami—this is the secret weapon behind that unforgettable mayo.
- Pulled pork: Juicy, tender, and packed with flavor, it’s the heart of the filling.
- All-purpose flour: The base of our bao dough—soft, fluffy, and perfectly chewy.
- Olive oil: Adds moisture and richness to both the dough and the mayo.
Note: See full list of Ingredients and measurements in the Recipe Card below.
Steam, Stuff, Devour
Soft dough, bold fillings, and that steamy magic—here’s exactly how to bring these bao buns to life, one delicious step at a time.
- Wake up the yeast. Mix warm milk, yeast, and sugar in a bowl. Let it sit until foamy and alive—it’s bao time.
- Make that dough. Combine flour, salt, baking powder, and olive oil in another bowl. Slowly add the milk mixture and knead until you get a smooth, bouncy dough.
- Let it rise. Cover and let the dough rise for about 45 minutes, or until it doubles in size (yes, it’s growing into greatness).
- Shape the buns. Gently punch down the dough, divide into 6 plum-sized balls, and shape each into a smooth oval. Add a little oil in the center and fold in half. Place each on parchment and cover with a towel.
- Steam ‘til fluffy. After resting for 30 minutes, steam the buns over boiling water for 7 minutes. No peeking! Let them sit for a minute before opening.
- Make the mayo. Blend the egg, black garlic, mustard, salt, and pepper. Slowly drizzle in olive oil until it turns into a creamy, dreamy spread.
- Time to bao. Open the warm buns, fill with pulled pork, crisp cabbage, and a generous swipe of that black garlic mayo. Serve immediately—and maybe keep one for yourself.
- Enjoy the bao magic. Grab a napkin (or two), take a big bite, and let the softness, smokiness, and garlicky goodness do all the talking.
These Bao Buns are already a star on their own—steamy, rich, and packed with flavor—but if you’re in the mood for a full Chinese-inspired night, I’ve got some favorites you’ll definitely want to add to the table.
You could pair them with something bold like Sticky Chinese Barbecue Pork Belly, or keep it light with Cauliflower Fried Rice (Low Carb). Want something cozy and classic? Chicken Chow Mein or Sweet and Sour Pork always deliver. And for a little extra fun, My Go-To Pork Dumplings never disappoint.
If you’re craving more Chinese flavor, this is just the beginning. I’ve got a whole section waiting for you to explore.
FAQs
No steamer? No problem. Use a metal sieve, a bamboo basket, or even a heat-safe colander over a pot of boiling water. Just make sure the buns aren’t touching the water—and cover with a lid!
Absolutely. Steam the buns, let them cool, then freeze in an airtight container. Reheat by steaming again for a few minutes until soft and fluffy.
Totally! Shredded chicken, tofu, crispy mushrooms, or even leftover Korean BBQ work beautifully. The buns are your canvas—go wild.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Bao Buns, But Make It Bold Recipe
Ingredients
Bao Dough
- ⅔ cup warm milk
- 1¼ tsp active dry yeast
- 1½ tbsp sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp olive oil
Black Garlic Mayo
- 1 whole egg
- 3-4 cloves black garlic
- ½ tsp wholegrain dijon mustard
- salt and pepper to taste
- ½ cup olive oil
Optional Filings
- pulled pork
Instructions
- In a bowl, mix warm milk, yeast, and sugar. In another bowl, combine flour, salt, baking powder, and olive oil. Add the milk mixture gradually and knead until smooth.
- Cover and let rise for 45 minutes, or until doubled in size.
- Deflate the dough by making a fist and gently pressing into the centre of the dough to release the air that has built up during fermentation. Divide into 6 balls the size of a plum (75–80 g each), fold edges inward to remove air, and roll smooth.
- Flatten each into an oval, place a small amount of oil in the centre, and fold in half. Place on parchment squares, cover with a tea towel, and rest for 30 minute
- Place in a steamer over boiling water (no touching), cover, and steam for 7 minutes. Let rest briefly before opening.
- Blend egg, garlic, mustard, salt, and pepper. Slowly stream in olive oil until thick and creamy. This will make the mayonnaise.
- Add pulled pork, chilled cabbage, and black garlic mayo to warm bao. Serve immediately.
Notes
Letting the shaped baos rest before steaming is key. It helps them puff up evenly and gives you that signature pillowy softness. Don’t Overcrowd the Steamer:
Steam in batches if needed! Giving each bun enough space prevents sticking and ensures perfect texture. Reheat Like a Pro:
Leftover bao? Re-steam for 3–4 minutes until soft again. Avoid the microwave—it dries them out. Mayo Magic:
Make the black garlic mayo ahead of time and keep it chilled. It thickens beautifully and gives the flavor time to deepen.
Nutrition information is automatically calculated, so should only be used as an approximation.
