How to Steam Frozen Buns (Bao)
Frozen bao and steamed buns go straight from the freezer to the steamer. No thawing, no proofing, no waiting. Ten minutes of steam and you have the same soft, pillowy bun you would get from a dim sum cart.
The steamer method (best texture)
1. Line the basket. Put a square of parchment or a cabbage leaf under each bun so it does not stick. Leave about an inch between buns, since they swell as they heat.
2. Bring the water to a rolling boil before the basket goes on. Setting buns over cold water lets them go dense while the pot slowly heats.
3. Steam 10 to 12 minutes from frozen, covered, over medium-high heat. Larger jumbo buns need closer to 15. The bun is ready when the outside is glossy and springs back when you press it.
4. Rest for a minute before eating. The filling holds a lot of heat, especially in cha siu BBQ pork buns and custard buns.
The microwave method (fastest)
Wrap the frozen bun in a damp paper towel and microwave 40 to 60 seconds for a standard bun, or up to 90 seconds for a jumbo. The damp towel is not optional: without steam the dough dries out and turns rubbery. Let it sit 30 seconds before biting in.
Common mistakes
Thawing first is the big one. Frozen buns are designed to be steamed frozen, and thawed dough goes sticky and collapses. Crowding the basket is second: buns swell and fuse together. And skipping the liner means half the bun stays behind on the steamer.
Our bakery goods range covers savory pork and vegetable buns through sweet custard, red bean, and taro buns. Find them near you on our Where to Buy page.
Frequently Asked Questions
Do you thaw frozen buns before steaming?
No. Steam them straight from frozen. Thawing makes the dough sticky and the bun can collapse as it heats.
How long do you steam frozen buns?
Ten to twelve minutes over boiling water for a standard bun, and about fifteen for jumbo sizes. The bun is done when it is glossy and springs back.
Can you microwave frozen bao buns?
Yes. Wrap the bun in a damp paper towel and microwave 40 to 60 seconds, or up to 90 seconds for a jumbo bun. The damp towel keeps the dough from drying out.
Why did my steamed buns turn out dense or soggy?
Usually the water was not boiling before the buns went in, the basket was crowded, or the buns were thawed first. Start with a rolling boil and leave space between them.
What do you put under buns in a steamer?
A square of parchment paper or a cabbage leaf under each bun keeps them from sticking to the basket.