Recipe Bao dough


Legendary Member
3 Dec 2017
Local time
3:55 PM
SE Florida
This recipe is from "Dumplings All Day Wong" by Lee Anne Wong who is a former Top Chef contestant, as well as appearing on many other cooking shows/competitions.


The dough can be used for steamed, fried or baked dumplings.

Filling for the baked bao should be fully or near fully cooked. As long as you make the small steamed bao, you can use raw fillings. However, you should stick with fully cooked or almost fully cooked if you are making large steamed bao. Same thing if you are frying them.

My thread on Recipe - Dim Sum.


2 cups (280 grams) of cake flour or Hong Kong flour or Asian Bun flour
1 cup (100 grams) wheat starch or AP flour
1/2 cup confectioner's or icing sugar
2-1/2 tsp (9 grams) baking powder
2/3 cup (160 ml) lukewarm water
2-1/2 tsp (8 grams) active dry yeast
2 Tbsp (30 ml) vegetable oil
1/2 tsp white vinegar


Sift the flours, starch, sugar and baking powder into a large bowl. Whisk to combine well. Make a well in the center. Pour the water into the well, sprinkle the yeast over the water. Stir the water and the yeast in the well so that the yeast is all moistened. Allow the yeast to activate for 2 to 5 minutes until it is all bubbly. Add the vegetable oil and vinegar to the yeast mixture. Then, working from the center out and scraping sides and bottom of bowl, use a wooden spoon or your hand to mix everything together. You should have a rough, soft dough. Turn out onto a lightly floured surface and knead dough for 6 to 8 minutes until you have a smooth, slightly tacky and elastic dense feeling dough. Place the dough in a lightly oiled bowl, turning over so top is greased as well, cover with plastic wrap or a damp towel and place in a warm spot for 30 to 45 minutes or until dough has doubled on size. Dough may be placed in a greased plastic bag (spray inside bag with a cooking spray, then rub it all around).

Makes 32 one or 2 bite size dumplings or 16 large dumplings.
Top Bottom