11 Street Food Classics You Can Make Safer (and Tastier) at Home

8. Bao and Steamed Buns: Clean Fillings and Gentle Steaming

Bao are pillowy and satisfying, but stuffing them with undercooked fillings is a common mistake. Fully cook meats, vegetables, or tofu fillings before assembling, then cool them slightly so they don’t make the dough soggy. Steam buns in small batches so they don’t clump and get chewy; allow a slight cool-off period before stacking to avoid condensation. If you want crisp edges, finish steamed bao in a hot skillet for a minute. For transport, use airtight containers and keep fillings chilled until final assembly. Flavor-wise, quick-pickled cucumbers or a spoon of spiced mayo lift store-bought dough or homemade buns into street-food territory. These habits ensure soft buns, safe fillings, and the satisfying bite you remember from a stall.