Lotus Leaf Buns
Lotus Leaf Buns, often called Gua Bao or simply bao buns, are soft, pillowy steamed bread pockets that trace their origins to China and hold a beloved place across East Asia. Unlike the sealed baozi, which are stuffed before steaming, gua bao are folded buns shaped into little pockets that can be opened and filled with a variety of savory ingredients. The name “gua bao” translates to “cut bun,” and their folded shape is often likened to a lotus leaf, which is how they came to be known by another common name. Over the years, these buns have become a versatile canvas for both traditional and inventive fillings, spreading from Chinese and Taiwanese food culture to the global street food scene.
Making Lotus Leaf Buns at home has distinct advantages over buying them ready-made. Store-bought buns often contain preservatives and may lose the delicate fluffiness that makes them so special. Homemade versions let you control the texture—ensuring they’re light, springy, and freshly steamed. Plus, when you craft them in your own kitchen, you can adjust the size, thickness, and even the flavor (slightly sweet, neutral, or savory) to suit your fillings. Ultimately, homemade gua bao elevate the eating experience, offering both authenticity and freshness that prepackaged ones can’t quite match, while also giving you the joy of mastering a timeless culinary tradition.
VISUAL
INGREDIENTS
- 2 cups All-purpose Flour
(approx. 235g)
- ¾ cup Whole Milk
(warm) (approx. 180ml)
- 2 tbsp Sugar
- ½ tsp Salt
- 1 tsp Instant Activated Yeast
- ½ tsp Baking Powder
- 2 tbsp Vegetable Oil
INSTRUCTIONS
- In a large bowl, combine flour, sugar, salt, yeast, and baking powder.
- Add warm milk and oil, mixing until a dough forms.
- Knead for about 8–10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook.)
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces.
- Roll each piece into an oval (about 4–5 inches long).
- Place a small piece of parchment paper on one half of the oval, then fold over to form a half-moon shape.
- Transfer shaped buns onto small squares of parchment paper.
- Cover and let rest for 30 minutes until slightly puffy.
- Prepare a steamer with boiling water.
- Steam buns (on their parchment squares) for 8–10 minutes until fluffy and cooked through.
- Turn off the heat and leave the lid on for 2 minutes before opening (this prevents them from collapsing).
- Gently separate the folded buns.
Fill with braised pork belly, fried chicken, crispy tofu, pickled vegetables, or whatever you like!
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Nutrition at a glance
1364kcal
CALORIES
in total
36.4g
FAT
46.6%
18mg
CHOLESTEROL
6%
1526.2mg
SODIUM
65.9%
223.6g
CARBOHYDRATE
81.3%
30.6g
protein
61.3%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.