I often know immediately when something will become a favorite, and that was exactly my reaction the first time I saw Chinese steamed buns—bao—popping up everywhere. They looked irresistible, yet they were surprisingly absent from menus in Albany. It felt like I had two choices: travel to New York City to sample them or learn to make them myself. Making traditional bao seemed intimidating, so the idea sat in my recipe queue for a while until I discovered a clever shortcut from Carolyn Jung that made weeknight bao completely doable.
The clever trick is to skip homemade dough and use a tube of refrigerated biscuit dough instead. When you steam the classic Pillsbury-style biscuits rather than bake them, their texture transforms: instead of flaky, they become pillowy-soft and slightly chewy—very much like the bao I had imagined. I can’t vouch for absolute authenticity, but the result is delightful and satisfying.
I wasn’t sure what filling to choose, so I made two versions: a rich, porky filling inspired by Momofuku’s buns, and a lighter tofu version baked with an Asian-style marinade. Both were excellent, but I found myself preferring the tofu—its light, fresh flavors and the contrast of textures (soft bun, crispy-creamy tofu, crunchy vegetables) made for a more interesting bite than the dense pork belly.
I’ve shared a similar baked tofu recipe before, but lately I’ve started pan-frying the whole block briefly before baking. That quick sear creates a thin, crisp crust that adds flavor and improves the tofu’s texture.
Easy Steamed Chinese Buns
A tube of refrigerated biscuit dough makes these steamed buns fast and accessible for a weeknight dinner or a tasty snack. Use the smaller traditional biscuit size—avoid “grands” or flaky-layered versions. Line your steamer with a cabbage leaf or parchment to prevent sticking. A bamboo steamer that fits snugly over a saucepan works best and can be purchased affordably at many kitchen shops.
- 1 tube Pillsbury-style biscuits
- 1 bunch scallions, cut into 2-inch pieces
- 1 cucumber, sliced into rounds
- Hoisin sauce for serving
For the tofu filling:
- 1 block extra-firm tofu, drained and patted dry
- 1 tbsp olive oil
- 4 tbsp soy sauce
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 tsp sesame oil
- 1 tbsp sesame seeds
For the pork belly filling:
- 1/4 pound pork belly, thinly sliced
- 1 tbsp hoisin sauce
To prepare the buns: Bring a pot of water to a boil that will fit under your bamboo steamer. Open the tube of biscuits and separate them. Flatten each round with your fingers into a disk about 1/2 inch thick, fold into a half-moon, and arrange in the steamer. Steam over the boiling water for 10 minutes. Let cool, then slice each bun to form a pocket for filling.
To make the tofu: Preheat the oven to 350°F. Heat the oil in a small frying pan until shimmering. Add the tofu and sear for about 2 minutes per side until a thin crispy crust forms. Transfer the tofu to a baking dish. Combine the soy sauce, garlic, chopped scallions, sesame oil, and sesame seeds; pour over the tofu and bake for 15 minutes to infuse the flavors.
To make the pork belly filling: Heat a large frying pan over medium heat. Add the pork belly and cook slowly so the fat renders out, stirring occasionally, about 15 minutes until edges begin to crisp. Stir in the hoisin so it coats the pork lightly. Drain on paper towels until ready to serve.
To serve: Spread a little hoisin inside each steamed bun. Fill with cucumber slices, scallions, and a slice of either tofu or pork belly.
Makes about four servings of three buns each.
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