Bao Buns the Slovenian Way – Basic Recipe + 3 Filling Ideas

Bao buns are soft, fluffy and always impressive. Although they originate from Asia, they blend beautifully with our local Slovenian flavors too. In this article you’ll find the basic recipe for the dough, followed by three filling variations inspired by Slovenian cuisine – from kranjska sausage to sauerkraut and even roasted suckling pig.

Jump to: 🥢 Basic Recipe · 🌭 Kranjska Sausage · 🍖 Roasted Pork · 🥬 Veggie Bao · ❓ FAQ

🥢 Basic Bao Dough Recipe

Makes: about 12 buns

• 500 g all-purpose flour
• 7 g instant dry yeast (1 packet)
• 250 ml lukewarm water
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 tsp baking powder

1. Starter: Mix lukewarm water, sugar, and yeast in a small bowl. Let sit for 10 minutes until foamy.
2. Dough: In a large bowl, combine flour, salt, and baking powder. Add yeast mixture and oil. Knead into a soft dough (5–7 minutes).
3. First rise: Shape into a ball, cover, and let rise for ~1 hour until doubled.
4. Shape: Divide dough into 12 pieces. Roll each into an oval (about 10 × 7 cm), brush with a little oil, and fold in half.
5. Second rise: Place on parchment squares, cover, and let rise ~20 minutes.
6. Steam: Steam in a bamboo steamer for 8–10 minutes until puffed and fluffy.
7. Serve: Fill as desired (see 3 ideas below).

Tip: Bao can be frozen after steaming. Reheat for 2–3 minutes in the steamer and they’ll be as good as fresh.

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🌭 Bao with Kranjska Sausage

Makes 4

• 4 bao buns
• 1 Kranjska sausage
• 200 g sauerkraut or pickled turnip
• 2 tsp mustard (or horseradish mayo)

1. Slice sausage into thin rounds and pan-fry or grill.
2. Drain sauerkraut and quickly sauté in 1 tbsp oil.
3. Steam bao buns until warm.
4. Spread with mustard, add sauerkraut and sausage slices. Close and serve.

Tip: A slice of pickled cucumber adds freshness and balance.

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🍖 Bao with Roasted Pork & Horseradish Mayo

Makes 4

• 4 bao buns
• 200 g roasted pork (or other pork), thinly sliced
• 3 tbsp mayonnaise
• 1–2 tsp freshly grated horseradish
• 1 pickled cucumber, thinly sliced

1. Mix mayonnaise with horseradish into a creamy spread.
2. If the meat is cold, quickly warm it up in a pan.
3. Steam bao, spread inside with horseradish mayo.
4. Add pork slices and cucumber. Serve immediately.

Tip: Pickled red onion adds a splash of color and sweet-sour note.

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🥬 Veggie Bao with Sauerkraut & Pumpkin Seed Oil

Makes 4

• 4 bao buns
• 250 g sauerkraut
• 2 tbsp neutral oil for sautéing
• 2 tsp pumpkin seed oil
• 2 tbsp roasted pumpkin seeds
• (optional) 2 tbsp sour cream

1. Drain sauerkraut and roughly chop. Sauté quickly in a little oil until lightly caramelized.
2. Steam bao buns.
3. Fill with sauerkraut, drizzle with pumpkin seed oil and sprinkle with pumpkin seeds.
4. Optionally add a spoon of sour cream for creaminess.

Tip: Thin slices of sautéed apple add freshness and round out the flavors.

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FAQ about Bao Buns

1) Can I freeze bao buns?
Yes. Let them cool completely after steaming, then freeze. Re-steam for 2–3 minutes before serving.

2) What flour works best?
All-purpose flour is great; for even fluffier texture add a bit of rice flour.

3) Can I bake them instead of steaming?
Traditionally bao are steamed. Baked ones will taste more like soft rolls – tasty, but not the typical bao.

4) How long do they stay fresh?
Best enjoyed freshly steamed. At room temperature (in a closed container) they last 1 day, in the fridge up to 3 days. For longer storage, freeze them.

5) What other fillings can I try?
Pulled pork, chicken karaage, tofu in soy marinade, kimchi + mayo, or sweet: vanilla cream + raspberries.

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Bao buns are a wonderful way to fuse Asian origins with local inspiration. Start with the basic recipe, then let these three Slovenian-inspired ideas spark your creativity in the kitchen!