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Making these steamed bao buns is much easier than you think! Start with refrigerated biscuit dough to speed the process along, then whip up the filling and steam. Easy-peasy!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
10 mins
30 mins
10 buns


Ingredient Checklist


Instructions Checklist
  • Fill a 12-inch skillet with 1 inch of water. Bring to boiling over medium-high heat. Line a steamer basket or bamboo steamer with parchment paper. Poke four to six evenly spaced holes in paper. Press biscuits into 3-inch rounds; coat tops with cooking spray. Fold biscuits in half and place, 1 inch apart and away from edge, in prepared basket. Place basket in skillet. Steam, covered, 10 minutes or until puffed. Remove basket and transfer buns to a wire rack.

  • Meanwhile, in a medium bowl combine next five ingredients (through brown sugar). Stir in carrots and green onions.

  • Carefully open buns and fill with chicken mixture. If desired, top with cilantro.


If desired, microwave the chicken filling 1 to 2 minutes or until heated through.

Nutrition Facts

115 calories; fat 4g; cholesterol 19mg; saturated fat 1g; carbohydrates 14g; mono fat 2g; trans fatty acid 1g; insoluble fiber 1g; sugars 4g; protein 6g; vitamin a 1076.2IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 19.7mcg; vitamin b12 0.1mcg; sodium 409mg; potassium 126mg; calcium 22mg; iron 0.8mg.