Name: Cheat Bao (Bun) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 200g self-raising flour, plus extra for dusting; 180g Greek yoghurt; 400g beef mince (20% fat); 1 lemongrass stalk, bashed and finely chopped; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; Handful of basil, finely chopped; 1 tablespoon sesame oil; 2 tablespoons light soy sauce; 2 teaspoons sugar; ½ tablespoon black pepper

Jump to Recipe· 4.1 from 12 reviews

If you’ve ever wanted to dive into the world of Chinese steamed buns but felt daunted by the time and technique involved, then you’re going to love this Cheat Bao (Bun) Recipe! It’s a fantastic shortcut that delivers soft, pillowy buns filled with a deliciously savory beef mixture, all without the long wait of traditional dough rising. Trust me, once you make these buns, they’ll become your go-to for quick dinners, impressive snacks, or party treats that everyone raves about.

Ingredients You’ll Need

A close-up view of a bowl filled with a mix of raw ground meat, showing a soft, chunky texture with small green leaves scattered throughout. The meat mixture is pink with hints of white and flecks of black pepper and herbs, giving it a speckled appearance. The bowl holding the mixture is copper-colored inside, providing a warm contrast to the meat. The surface underneath is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

What’s beautiful about this Cheat Bao (Bun) Recipe is that it uses a handful of simple, everyday ingredients that come together to create layers of flavor and an irresistibly soft texture. Each element, from the self-raising flour to the fragrant lemongrass, plays a crucial role in delivering that classic bao experience without the fuss.

200g self-raising flour plus extra for dusting: This helps the dough rise quickly, giving you fluffy buns without waiting hours.
180g Greek yoghurt: Adds moisture and slight tang, making the dough tender and easy to work with.
400g beef mince (20% fat): Provides a juicy and flavorful filling with just the right amount of fat content.
1 lemongrass stalk, bashed and finely chopped: Infuses a fresh, citrusy aroma that lifts the meat filling beautifully.
1 red onion, finely chopped: Adds sweetness and texture to complement the beef.
2 garlic cloves, finely chopped: Brings warmth and depth to the filling flavor profile.
Handful of basil, finely chopped: Offers a subtle herbal note that enhances the overall taste.
1 tablespoon sesame oil: Adds nuttiness and richness that balances the filling perfectly.
2 tbsp light soy sauce: Gives that classic umami and saltiness to the mixture.
2 teaspoon sugar: Harmonizes the savory ingredients with a slight sweetness.
½ tablespoon black pepper: Provides subtle heat and a peppery kick.

How to Make Cheat Bao (Bun) Recipe

Step 1: Make the Dough

Start by combining the self-raising flour and Greek yoghurt in a large bowl. Use chopsticks or a wooden spoon to stir until a rough dough forms. Then get your hands in there and knead for about 5 minutes until the dough feels soft, smooth, and slightly bouncy. Cover it with cling film and let it rest for 10 minutes to let the gluten relax, making it easier to shape later.

Step 2: Prepare the Filling

While your dough rests, mix all the filling ingredients in a large bowl. The combination of beef mince, bashed lemongrass, red onion, garlic, basil, sesame oil, soy sauce, sugar, and black pepper creates an aromatic and well-balanced filling. Stir gently with chopsticks or your hands until everything is evenly combined. Set it aside and let the flavors meld while you prepare your dough shapes.

Step 3: Shape Your Bao Buns

Take the rested dough and press your finger into the center to create a hole, shaping it like a donut. Then slice this “donut” to form a log, which you’ll cut into 10 equal pieces. Roll each piece into a circular wrapper about ½ cm thick and 3 inches across, dusting with flour to prevent sticking. This shaping technique is key to ensuring your buns are consistently sized and ready to hold their delicious filling.

Step 4: Fill and Seal the Buns

Place a spoonful of the beef filling into the center of each wrapper. Seal them carefully using an anticlockwise motion to create a neat pouch. This step is fun and allows you to form the signature bao bun shape. Don’t worry if your first few aren’t perfect—the beauty of this Cheat Bao (Bun) Recipe is how forgiving it is!

Step 5: Steam Your Buns

Put each bun on a small piece of parchment paper to prevent sticking, then arrange them in your steamer. Steam for 10 to 15 minutes until the buns are soft and the filling cooked through. This method keeps your buns light and fluffy, capturing the essence of traditional bao with none of the hassle.

Step 6: Optional Pan-Fry for Crispy Bottoms

If you want to add a delightful twist, heat a pan on medium with some oil and fry the steamed buns face-up for about 4 minutes. This creates a golden, crispy bottom that contrasts so well with the fluffy top—a small extra step that makes these Cheat Bao (Bun) Recipe creations truly irresistible.

How to Serve Cheat Bao (Bun) Recipe

A single plump steamed bun with a soft, puffy, pale cream surface is held by wooden chopsticks above a white plate with a light blue inner glaze, showing a top view of the bun’s pleated edges gathered at the center. The bun is topped with dark, slightly crispy chili bits scattered on the surface along with a few thin bright green fresh herb slices, adding color contrast. In the background on the plate are three more similar buns, each with the same pale texture and chili garnish, all set against a white marbled textured table. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes take these buns to the next level. Sprinkle chopped spring onions, cilantro, or a drizzle of chili oil on top to add freshness, color, and a bit of heat. A few toasted sesame seeds also add a subtle crunch and nuttiness that complements the filling perfectly.

Side Dishes

The beauty of this Cheat Bao (Bun) Recipe is its versatility. Serve it alongside a crisp cucumber salad, pickled vegetables, or a light Asian-style slaw for brightness and texture contrast. These sides refresh the palate and make the meal feel balanced and vibrant.

Creative Ways to Present

For a fun twist, try serving these buns as sliders at your next gathering or party. You can also cut them in half and offer an array of dipping sauces—from hoisin and sriracha mayo to peanut sauce—so everyone can customize their bite. These little buns also shine in a bento box or as part of a dim sum spread.

Make Ahead and Storage

Storing Leftovers

Leftover Cheat Bao (Bun) Recipe buns can be stored in an airtight container in the refrigerator for up to 2 days. Keep them airtight to maintain softness and avoid drying out.

Freezing

These buns freeze beautifully! Place the steamed, cooled buns on a baking tray and freeze until firm before transferring them to a sealed bag or container. They’ll keep for up to 1 month. This way, you can always have a quick snack or meal option ready.

Reheating

To reheat, steam your frozen or refrigerated buns for 5-7 minutes until warm and fluffy again. If you love that crispy pan-fried bottom, simply pan-fry them after steaming to revive that texture and flavor.

FAQs

Can I use regular flour instead of self-raising flour?

Using regular flour will work but you’ll need to add a leavening agent like baking powder to help the buns rise and become fluffy. Self-raising flour simplifies this step perfectly for the Cheat Bao (Bun) Recipe.

Is Greek yoghurt the only option for the dough?

Greek yoghurt is ideal because of its thick texture and tang, which tenderize the dough nicely. You could try plain yoghurt, but thicker Greek yoghurt ensures the best consistency.

Can I substitute beef mince with another protein?

Absolutely! Ground pork, chicken, or even a mix of finely chopped mushrooms works wonderfully. Just keep the seasoning adjustments in mind to suit the protein you choose.

Do I need a steamer to make these buns?

While steaming is traditional and perfect for these buns, if you don’t have a steamer, you can use a heatproof plate over a pot with boiling water and cover tightly, or use an electric multi-cooker with a steam function.

How do I prevent the dough from sticking while shaping?

Dust your work surface and rolling pin lightly with flour, and also dust the dough pieces as you roll. This keeps everything smooth and makes shaping easier for this Cheat Bao (Bun) Recipe.

Final Thoughts

There’s something incredibly satisfying about biting into a warm, fluffy bao filled with rich, flavorful beef—and this Cheat Bao (Bun) Recipe captures all of that joy without the usual hassle. It’s approachable, quick, and delightful, making it perfect for busy weeknights or when you want to impress with minimal effort. Give it a try soon and watch how these little buns become a favorite in your kitchen too!