Say hello to your new favourite bao. These soft, fluffy buns are stuffed with crispy sesame-coated paneer, sweet-spicy gochujang sauce, and jammy caramelised onions that take it all the way home. This recipe is 100% eggless and made from scratch—no shortcuts, just full-on flavour. Serve it as a show-stopping appetiser at your next dinner party and receive compliments from all your friends.
What are Bao Buns?
Bao, also known as gua bao or steamed buns, are a staple in various East Asian cuisines. Unlike conventional bread, bao buns are steamed, not baked. This gives them a distinct soft, chewy, and cloud-like texture. They are typically folded and filled with rich, savoury fillings, making them a versatile canvas for creative interpretations—like this version with fusion-style paneer.
The dough is mildly sweet and tender, without any crust, offering the perfect contrast to a crispy, saucy filling. To make bao buns, you don’t need an oven- a simple idli or bamboo steamer is enough to create this at home. These buns can also be made in advance and frozen for upto 2 months, which means you can make them in bulk and have some whenever you want.
We’ve spiced this up with a korean gochujang-peanut butter sauce and a crispy, sesame crusted paneer steak. You can modify this according to what you have at home and make it as simple or complex as you want.
Ingredients
For the Bao Dough:
All-purpose flour (maida): The base of the dough. Offers a soft, tender crumb when steamed
Baking powder: Helps improve the lightness and puff of the dough during steaming
Instant yeast: Activates the rise, contributing to a fluffy, well-aerated dough. You can use active dry yeast as well, given the recipe calls for blooming
Sugar, salt, neutral oil: Balances the flavour profile and add suppleness to the dough
For the Caramelised Onions:
Onions: Thinly sliced and cooked slowly to bring out their natural sweetness. I’ve used red onion because that’s the most easily available onion in India, but sweeter varieties like white or yellow onions work even better
Butter and oil: Butter adds richness while oil prevents burning at higher temperatures
Miso paste (optional) & Soy sauce: Both add umami and depth- skip it if you don’t have any on hand- just replace with salt
For the Sweet & Spicy Sauce:
Gochujang: Adds heat and fermented depth. Use your favourite chili paste- I’ve used schezwan or even momo sauce in a pinch, but it needs to be something you like, as it’s a prominent flavour
Peanut butter: Offers a creamy, nutty element that mellows the spice. Use unsweetened peanut butter, or skip the sweetener if you only have the sugary kind. You can replace this other creamy elements- tahini, sesame paste, or almond paste
Sweetener: You can use maple syrup, honey, or brown sugar to add sweetness for balance
Vinegar: Brings in acidity to cut through richness
Chili oil: Intensifies the flavour and gives a spicy finish
Soy sauce: Rounds out the saltiness and umami
For the Sesame Paneer:
Paneer: Choose fresh paneer for best texture. I don’t like malai paneer as it can break very easily- use something a little firmer if you can
Flour + cornflour: Forms the base of a batter that helps sesame seeds stick
Black and white sesame seeds: Add texture, colour contrast, and a nutty crunch
Special Equipment
Steamer (bamboo steamer, idli stand, or a large pot with rack)
Air fryer or frying pan
Parchment paper or lettuce leaves (to prevent sticking)
Step-by-Step Instructions
Bao Dough:
Bloom the yeast with sugar in warm water for 5–10 minutes until frothy. Mix with flour, baking powder, salt, and oil. Knead until smooth and elastic. Cover and let it rise in a warm spot for 1.5–2 hours until doubled in size. You can make the sauce, onions, and paneer while you wait.
Divide dough into 6–8 portions, based on size. Roll each into a ball, then flatten into thick ovals. Lightly brush with oil and fold in half. Place each bun on parchment paper or lettuce leaf, cover, and let proof for 15–20 minutes until puffy.
Place proofed baos into a preheated steamer. Ensure there’s enough space between each bun to expand. Steam for 12 minutes on medium heat. Allow to cool slightly before filling.
Caramelised Onions
Heat butter and oil in a pan over medium-high heat. Add onions and sauté until translucent. After the initial sauté to soften and brown slightly, reduce the heat and let the onions cook for 25–30 minutes, stirring every 5 minutes. The slow pace is what draws out their sugars without burning them.
You should ideally let the onions sit for 5 min on low heat before you stir them- they will stick slightly, which is actually good. All you need to do is add a tablespoon or two of water and gently scrap the brown bits at the bottom of the pan. These brown bits meld into the rest of the onions, deepen the colour and flavour, and help fasten up the caramelisation process. The prcoess is- dry out the onions on low heat and let sit for 5 min until they stick to the pan, deglaze them with water, and then stir again to deepen flavour. Repeat the process 4-5 times until the onions are dark brown- the darker the better.
You’re looking for a dark brown, jammy consistency. Not crispy, not soupy—spreadable and glossy. If your onions look dry or start to crisp, your heat is too high. If they’re pale and wet after 20 minutes, your heat might be too low.
Finish this with a small spoon of miso and soy sauce, which will add umami, complexity, and enhance savouriness. Taste and adjust for salt at the end.
Sesame Crusted Paneer
Mix flour, cornflour, salt, and pepper. Add water gradually to form a thick batter. Dip each paneer piece into the batter, then coat thoroughly in sesame seeds. Air-fry at 180°C for 10–12 minutes or pan-fry until golden and crisp.
Assembly
Gently open each bun, spread a spoonful of sauce, layer in caramelised onions, thinly sliced cucumber, and a piece of crispy sesame paneer. Garnish with fresh herbs or a drizzle of chili oil if you want.
Caramelised Onion and Paneer Bao
Equipment
- idli/bamboo steamer
Ingredients
Bao Buns
- 1½ cups 190g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tbsp instant yeast
- 1 tbsp sugar
- ½ cup 120ml warm water
- 1 tbsp neutral oil
Caramelised Onions
- 3 medium onions thinly sliced
- 1 tbsp butter
- 1 tbsp oil
- 1 tbsp miso paste optional
- 1 tbsp soy sauce
Sauce
- 1 tbsp gochujang or chili paste
- 1 tbsp peanut butter
- 1 tbsp maple syrup/honey/brown sugar
- ½ tbsp vinegar
- 1 tbsp chili oil
- 1 tbsp soy sauce
Sesame-crusted Paneer
- 6 paneer steaks 50–60g each, sliced
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- ¼ cup flour
- 2 tbsp cornflour
- salt & pepper
- 1/4-1/3 cup water for batter
- Oil for brushing or frying
Assembly
- 1 english cucumber sliced thinly
- 1 tbsp sesame seeds
Instructions
Bao Buns
- Activate yeast by mixing with sugar and warm water. Let bloom for 10 mins.
- In a bowl, mix flour, baking powder, and salt. Add bloomed yeast and oil. Knead until smooth.
- Proof in an oiled bowl for 2 hours or until doubled. Prep the onions, sauce and paneer in the meantime.
- Divide dough into 6–8 pieces. Shape into balls, roll each into thick ovals. Brush one side with oil and fold in half (oiled side in). Place each on parchment or lettuce leaf, cover and rest for 15–20 mins.
- Steam in a bamboo or idli steamer for 12 minutes. Let cool for 10 minutes before using. If you want to make some and freeze- read notes below
Caramelised Onions
- Heat butter and oil on medium-high. Add onions and cook until soft and slightly browned.
- Lower the heat and cook for 20–30 minutes, stirring every 5 minutes until deeply caramelised. If sticking, add 2–3 tbsp water. Once jammy and dark brown, stir in miso and soy sauce. Season with salt if needed. Let cool.
Sauce
- Whisk all ingredients until smooth and creamy. Set aside.
Sesame-crusted paneer
- Mix flour, cornflour, salt, and pepper. Slowly add ¼–⅓ cup water to make a thick pancake-like batter.
- Dip each paneer steak in batter, then coat generously with sesame seeds.
- Brush lightly with oil and air fry at 180°C (350°F) for 10–12 min or pan fry until golden and crisp.
Assembly
- To your warm bao buns, add 1 tbsp of sauce, thinly sliced cucumber, paneer steak, and 1-2 tbsp caramelised onions.
- Garnish with sesame seeds, an extra dash of chilli oil, and serve.
