Hé Yè Bāo (荷葉包) – Lotus Leaf Buns

Hé Yè Bāo (荷叶包) - Lotus Leaf Buns
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Here’s the last entry of our pork belly bun series, the lotus leaf buns! These are shaped like leaves, and flattened for the purpose of stuffing like a sandwich. James has made a ton of steamed buns with me over the past year, trying to help me get the recipe right. We’re excited to share this with all of you guys, so that you can enjoy pork belly buns at home too!

Lotus leaf buns (荷叶 – lotus leaf, 包 – bun) are excellent for any type of filling. They’re quite often known to be paired with braised pork belly, but I find that they are very versatile in their use. Pan-fry some wild mushrooms; shred up some chicken, beef, or other protein; season and wedge that between the sides of each fluffy bun!

Recipe for Hé Yè Bāo (荷葉包) - Lotus Leaf Buns

  • 18-20 Lotus Leaf Buns
  • Preparation:
  • Cooking:
  • Waiting:



  • Divide the dough into 32g balls. Flatten and shape into long ovals. There should be around 18 to 20 equal pieces.
  • Brush a thin layer of sesame oil on one side, then fold in half, oil-side in.
  • Allow to rise, covered, for about 15 minutes
  • Steam in a bamboo steamer for 8-10 minutes, and immediately serve with your choice of filling.

*Bunny Wisdom*

  • Ovals should be about 2½-3 inches (6-7½cm) wide, and about 4½-5 inches (11½-12½cm) long, ample space for all of the yummy filling.
  • Sesame oil is used so that the buns don't stick together while steaming.
  • Utilize whatever steaming vessel you have at home; it doesn't need to be a bamboo steamer. We just like using them here at Everybunny HQ because they infuse a bit of bamboo aroma.
  • Refrigerate any extra steamed buns for 2-3 days, or freeze them for 1 month. To reheat, re-steam them or give them a quick zap in the microwave.

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**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**

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