Gua Bao (Folded Bao Sandwich Buns)
Recipe from Sunny Cho
Soft, folded Taiwanese-style bao are the perfect handheld vehicle for savory fillings like braised pork belly, crispy chicken, or roasted mushrooms. Their signature “pocket” shape comes from brushing the dough with oil and folding it over parchment before steaming. This recipe is designed with induction cooking in mind on the Our Place Induction Plate— quick heat-up, steady steam, and a gentle cooldown for ultra-smooth, restaurant-style buns every time.
25 mins + 1 ½ - 2 hrs
rise time
8 mins per batch + resting
10 - 12 buns
What You'll Need
Ingredients
Dry Ingredients
300 g (2½ cups) all-purpose flour
6 g (2 tsp) instant yeast
30 g (2 tbsp) sugar
1 g (⅛ tsp) fine salt
6 g (1 tsp) baking powder
Wet Ingredients
160–170 g warm water (⅔–¾ cup; start with ⅔ cup)
15 g neutral oil (1 tbsp), plus extra for brushing
Equipment
Parchment squares (4 x 4 inches)
Rolling pin
Kitchen scale (recommended)
Directions
Step 1
Prepare the dough: In a medium bowl, whisk together the flour, instant yeast, sugar, and salt. Add 160 g (⅔ cup) warm water and the neutral oil. Stir until a rough dough forms. Transfer to a clean surface and knead for 8–10 minutes, or until smooth, soft, and elastic. If the dough feels tight or dry, sprinkle in another teaspoon of water. If sticky, dust lightly with flour.
Step 2
First Rise: Lightly oil the mixing bowl and return the dough to it. Cover with plastic wrap or a damp towel and let rise at room temperature for 1–1½ hours, or until almost doubled in size. The dough should feel light and slowly spring back when gently pressed.
Step 3
Shape the Gua Bao: Gently deflate the dough and place it on a lightly floured surface. Divide into 10–12 equal pieces (35–40 g / 1.2–1.4 oz each). Shape each piece into a smooth ball. Using a rolling pin, roll each ball into an oval about 3–4 inches long and ¼ inch thick. Brush the top lightly with neutral oil; this prevents the bun from sealing shut. Fold the dough over to create the classic half-moon pocket.
Step 4
Second Rise: Cover the shaped buns loosely with a kitchen towel. Let rise for 20–30 minutes, or until slightly puffy.
Step 5
Prepare the Steamer Basket: Fill the Always Pan with 1 cup of water. Toggle the Induction Plate to Steam mode and heat until the water comes to a gentle simmer (1–2 minutes). Place 3–4 proofed buns with their parchment into the stainless steel steamer basket, leaving 1 inch of space between each bun.
Step 6
Steam the Buns: Steam for 8 minutes, then turn off the Induction Plate. Allow the buns to rest for an additional 5 minutes with the lid closed. Crack the lid open slightly and vent steam for an additional 2 minutes. This gradual cooling prevents collapsing and wrinkling. Transfer to a cooling rack and serve warm with your favorite fillings.
Fully steamed bao freeze well. Re-steam 3–4 minutes to reheat.
💡 Tip:
Serving Suggestions: Fill Gua Bao with braised pork belly, crispy double-fried chicken, roasted mushrooms, shrimp tempura, chili crisp tofu, or grilled short rib. Add quick-pickled vegetables, herbs like cilantro, Thai basil, mint, or green onions. Finish with sauces like hoisin, chili crisp, Japanese mayo, or sriracha. You can fully customize to make it your own!
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Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
