Homemade Steamed Baos “Labubu”: Your Go-To Recipe for Fluffy, Perfect Buns!

There’s something uniquely comforting and deeply satisfying about biting into a perfectly steamed bao – soft, fluffy, slightly sweet, and utterly pillowy. Whether you’re filling them with savory meats, sweet custards, or simply enjoying them plain, homemade baos are a delightful treat for any time of day. And as you’ve shown with your adorable Labubu creations, they’re also a fantastic canvas for culinary creativity, especially when baking with kids!

This recipe provides a reliable foundation for light and airy steamed buns, honed over years to achieve that ideal texture. With just a few simple ingredients and clear steps, you can recreate the magic of dim sum right in your own kitchen. Get ready to experience the joy of fresh, warm, homemade baos that are far superior to any store-bought version!

Ingredients:

300g Bao flour (or Hong Kong flour; if unavailable, a low-protein all-purpose flour or cake flour can be substituted, but bao flour yields the whitest, fluffiest results)
3g Instant yeast (about 1 teaspoon)
3g Baking powder (about 1 teaspoon)
15g Neutral oil (such as vegetable oil, corn oil, or canola oil)
30g Granulated sugar
170ml Cold water

Equipment:

Large mixing bowl
Kitchen scale (for accurate measurements, especially for flour, yeast, and baking powder)
Measuring spoons
Whisk
Rubber spatula or dough scraper
Clean kitchen towel or plastic wrap
Rolling pin
Parchment paper squares (for placing under each bao)
Steamer setup (bamboo steamer basket, metal steamer insert, or a pot with a steaming rack and lid)

Instructions:

Combine Dry Ingredients: In your large mixing bowl, whisk together the bao flour, instant yeast, baking powder, and granulated sugar. Make sure they are well combined, with no lumps of yeast or baking powder.
Add Wet Ingredients: Pour in the neutral oil and cold water into the dry ingredients.
Form the Dough: Use a rubber spatula or your hands to mix everything together until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a clean, lightly floured surface. Knead the dough for about 10-15 minutes, or until it becomes smooth, elastic, and no longer sticky. The dough should spring back slowly when poked. Proper kneading is key for a fluffy bao!
First Proofing: Form the dough into a smooth ball. Place it back into the large mixing bowl, cover the bowl with a clean, damp kitchen towel or plastic wrap, and let it proof in a warm place for about 45-60 minutes, or until it has roughly doubled in size. The exact time will depend on the temperature of your environment.
Shape the Baos:
- Gently punch down the risen dough to release the air.
- Turn the dough out onto a lightly floured surface and knead it briefly (1-2 minutes) to get rid of any large air bubbles.
- Roll the dough into a long cylinder (log shape). Divide the log into equal portions depending on how large you want your baos to be (e.g., 10-12 pieces for medium-sized baos).
- For each piece, flatten it with your palm, then use a rolling pin to roll it into a round disc, keeping the edges slightly thinner than the center.
- At this stage, you can add your desired filling (savory or sweet) to the center of each disc, then carefully pleat and pinch the edges together to seal the bao. Alternatively, you can shape them plain or into fun characters like your Labubus!
- Place each shaped bao on a small square of parchment paper to prevent sticking to the steamer.
Second Proofing: Arrange the shaped baos (on their parchment squares) in your steamer basket(s), ensuring there is enough space between each bao as they will expand further. Cover the steamer and let the baos proof again for 15-20 minutes. This second proofing is important for that signature fluffy texture. Do not skip this!
Steam the Baos:
- While the baos are proofing, fill your pot with water and bring it to a boil.
- Once the water is boiling, place the steamer basket(s) with the baos inside over the boiling water. Ensure the water level is not touching the bottom of the basket.
- Steam the baos over medium-high heat for 8-12 minutes, depending on their size. Small baos might take 8 minutes, larger ones up to 12-15 minutes. Avoid opening the lid during steaming, as this can cause the baos to collapse.
Cool & Serve: Once steamed, turn off the heat and wait for 2-3 minutes before slowly lifting the lid. This prevents the baos from suddenly deflating due to a sudden temperature change. Carefully remove the steamed baos. Serve warm and enjoy the soft, fluffy goodness!

Tips for Success:

Bao Flour: If you can’t find specific “bao flour” (which is typically a low-protein, highly bleached flour for a whiter, softer result), a low-protein all-purpose flour or cake flour is the next best substitute. Avoid strong bread flour.
Accurate Measurements: Using a kitchen scale for flour, yeast, and baking powder is highly recommended for consistent results. Small discrepancies can affect the texture.
Cold Water: Using cold water helps control the yeast activity, allowing for a slower, more even rise which contributes to a better texture.
Kneading is Key: Don’t skimp on kneading. A well-kneaded dough will be smooth, elastic, and yield a lighter, chewier bao.
Proofing Environment: A warm, draft-free place is ideal for proofing. You can use a slightly warmed oven (turned off!) or a warm spot near a sunny window.
Don’t Over-Proof: While proofing is important, over-proofing can lead to a dough that collapses during steaming. Watch for the doubling in size (first proof) and a slight puffiness (second proof) rather than strict time limits.
Parchment Paper: Always place baos on parchment paper squares to prevent them from sticking to the steamer basket.
Don’t Open Lid: Resist the temptation to lift the steamer lid during the steaming process. The sudden drop in temperature can cause the baos to shrink or wrinkle.
Gradual Cooling: The 2-3 minute wait after turning off the heat helps the baos gradually adjust to the cooler temperature, preventing them from collapsing.

Serving Suggestions:

Savory Fillings: Traditionally served with char siu (BBQ pork), minced pork, chicken, or vegetable fillings.
Sweet Fillings: Custard, red bean paste, or even chocolate fillings are popular sweet options.
Plain: Delicious on their own, perhaps with a drizzle of condensed milk or a side of chili oil for dipping.
Creative Shapes: Just like your Labubu baos, experiment with shaping them into animals, characters, or intricate folds!

Storage:

Once cooled, leftover steamed baos can be stored in an airtight container at room temperature for up to 1-2 days.
For longer storage, freeze cooled baos in a single layer on a tray until solid, then transfer to a freezer-safe bag or container for up to 1-2 months.
To reheat, steam frozen baos directly from the freezer for 8-10 minutes until soft and warm, or thawed baos for 3-5 minutes.

Happy bao making!