Posted on 26th Jun 2026

Advanced Bao Folding Technique

Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.

Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.

Cuisine

Chinese

Time

Servings

people

Ingredients

Bao dough, portioned into equal balls
Desired filling

Cornflour, for dusting

Method

PREPARATION

Start with evenly portioned dough balls. Shape each one using a firm pinch and twist motion underneath to create surface tension and a smooth round top.
Line the shaped dough balls in order so the first shaped ball is rolled first. This ensures relaxed dough and easier pleating.
Roll each dough ball into a round disc, slightly thicker in the centre and thinner at the edges. Dust lightly with cornflour if needed.
Place the disc in the cup of your non dominant hand. Your fingers should form a bowl shape to support the dough.
Add filling to the centre. Rest your thumb gently on top of the filling to hold it in place.
Using your dominant hand, begin pleating from the top. Pinch the edge of the dough between your thumb and index finger, push inward slightly, then pick up the next section of dough.
For beginners, aim for 3-5 pleats. Pinch firmly and consistently rather than lightly. Confidence creates clean folds.
To increase pleats, continue the same motion. For 7 pleats, maintain even spacing. For 9 pleats, work slightly smaller folds.
For 11 or more pleats, after each pinch gently lift upward to create more space before forming the next pleat. This prevents overcrowding at the top.
Once you complete the circle, gather the final pleat and twist firmly at the top to seal. Pinch closed to finish.

School of Wok Tips

• Always create surface tension in the dough before rolling.
• Keep your thumb on the filling to maintain control.
• Start with fewer pleats and build gradually.
• Lift slightly after each pleat when aiming for higher pleat counts.

FAQs

How many pleats should a good bao have?
For home cooks, 5-7 pleats look neat. Advanced pleating can reach 11-13 for a professional finish.

Why do my pleats look uneven?
Uneven dough thickness or inconsistent pinch pressure will affect spacing.

Can this technique be used for dumplings?
Yes? The same hand positioning and pleating motion works for soup dumplings and other filled buns.