Chinese Steamed Pork Buns (Baozi) Recipe

I finally perfected my Pork Buns Recipe, and I’m sharing the single simple trick that turns ordinary dough into impossibly fluffy steamed bao.

I’ve been chasing the perfect Chinese steamed pork bun for years, and this Pork Buns Recipe kept pulling me back. The dough made with all-purpose flour puffs into a pillowy cloud, while the filling of ground pork sings with savory notes you didn’t know you wanted.

Every time I steam a batch my kitchen fills with a scent that makes neighbors knock, and honestly I still screw up the shaping sometimes but each imperfect bun tastes like a small win. If you like surprises and textures that play with your expectations, these baozi will make you try again.

Ingredients

• Main carb, gives structure and chew, not much fibre, energy source.
• Adds sweetness, quick energy, little nutrition, use sparingly for health.
• Leavens dough, tiny protein and B vitamins, improves texture and airiness.
• Helps extra lift and soft crumb, not nutritional, neutral taste.
• Rich protein and fat, juicy filling, supplies umami and satiety, calorie dense.
• Salty umami, adds savory depth and sodium, low calories, boosts flavor.
• Strong aroma, small amount adds nuttiness, contains healthy fats but caloric.
• Adds crunch and fiber, low calorie, keeps filling moist, adds freshness.
• Ginger and spring onions add sharpness and aromatics, small health benefits, flavor lift.
• Thickens juices, gives smooth filling texture, mainly carbs no vitamins.

Ingredient Quantities

• 350 g all-purpose flour
• 30 g granulated sugar
• 1 tsp instant yeast (about 4 g)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 180-200 ml warm water
• 20 ml vegetable oil
• 400 g ground pork (about 80 20 fat)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tsp sugar (for the filling)
• 1/2 tsp white pepper
• 3 spring onions, chopped
• 1 tbsp fresh ginger, minced
• 1 garlic clove, minced (optional)
• 100 g napa cabbage, drained and chopped (optional)
• small squares of parchment or cabbage leaves to line the steamer (optional)

How to Make this

1. Make the dough: in a big bowl mix 350 g all purpose flour, 30 g granulated sugar, 1 tsp instant yeast, 1/2 tsp baking powder and 1/4 tsp salt. Add 180 to 200 ml warm water and 20 ml vegetable oil, stir until shaggy then knead about 8 to 10 minutes until smooth and elastic. If it feels too sticky add a little flour, too dry add a splash of water. Oil the dough, cover and let rise in a warm place until doubled, about 60 minutes.

2. Prep the filling: in another bowl combine 400 g ground pork (80/20), 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 1 tbsp cornstarch, 1 tsp sugar and 1/2 tsp white pepper. Add 3 chopped spring onions, 1 tbsp minced fresh ginger, 1 minced garlic clove if using, and 100 g drained chopped napa cabbage if using. Mix the filling well in one direction until sticky and combined; for extra juicy buns add 1 or 2 tbsp ice cold water while mixing.

3. Knock back and portion dough: punch down the risen dough, turn onto a lightly floured surface and divide into 12 to 14 even pieces (about 50 to 60 g each). Roll each into a smooth ball and cover, rest 8 to 10 minutes so the gluten relaxes.

4. Roll wrappers: press each ball flat then roll into a round about 3 to 4 mm thick, making the center slightly thicker than the edges so it wont tear when you pleat.

5. Fill and pleat: put about 1 to 2 tbsp of filling in the center of each wrapper, gather the edges and pleat while rotating to form a neat top seal, pinch tightly so no filling leaks. Don’t overfill or they will burst.

6. Place on liners: set each bun on a small square of parchment or a cabbage leaf in your steamer basket, spacing them so they have room to expand.

7. Second proof: cover the arranged buns and let them proof 20 to 30 minutes until puffy. This step makes them light and fluffy.

8. Steam: bring water to a rolling boil in your steamer pot, place the steamer over high heat and steam the buns for about 12 to 15 minutes (adjust time for size). After steaming turn off the heat and leave the lid on for 3 to 5 minutes before opening so the buns dont collapse.

9. Serve and tips: remove buns carefully, serve hot with soy or chili sauce. Tips: using both instant yeast and a little baking powder gives extra fluff; chilling the filling a bit firms it up making pleating easier; if buns deflate too much next time shorten the steam time or let them sit a minute before opening the lid.

Equipment Needed

1. Large mixing bowl for the dough and rising
2. Small bowl for the pork filling and seasoning
3. Digital kitchen scale (use grams) or measuring cups/spoons if you dont have one
4. Wooden spoon or sturdy spatula for mixing and scraping
5. Bench scraper or sharp knife to divide and portion the dough
6. Rolling pin for flattening each bun wrapper
7. Bamboo or metal steamer with a pot and tight-fitting lid
8. Parchment squares or cabbage leaves to line the steamer
9. Cutting board and a sharp knife for chopping onions, ginger and cabbage

FAQ

Chinese Steamed Pork Buns (Baozi) Recipe Substitutions and Variations

• All-purpose flour
  • Bread flour – higher protein so buns are chewier and hold shape better. Use same weight, maybe add 5-10 ml more water if dough feels stiff.
  • Cake flour – makes extra soft, pillowy buns. Use same weight but handle gently, dont over-knead.
  • Gluten-free 1:1 flour blend (with xanthan gum) – works if you need GF, expect a slightly different texture and be ready to tweak water amounts.
• Ground pork (filling)
  • Ground chicken or turkey – leaner, so add 1 tbsp oil or a little pork fat to keep filling juicy.
  • Ground beef (80/20) – richer flavor, use same seasoning, drains a bit more fat though.
  • Firm tofu + finely chopped shiitake mushrooms – good vegetarian swap, press tofu well and mix with cornstarch to bind.
• Oyster sauce
  • Hoisin sauce – sweeter and thicker, cut sweetness with a splash of soy sauce.
  • Vegetarian mushroom oyster sauce – closest non-meat alternative, use 1:1.
  • Soy sauce + 1/2 tsp sugar – if youre out of oyster sauce, this mimics the salty-sweet backbone.
• Shaoxing wine
  • Dry sherry – best direct swap, same amount.
  • Mirin + 1/4 tsp rice vinegar – milder and sweeter, the vinegar adds acidity lost from wine.
  • Chicken or vegetable broth – non-alcohol option, adds savory depth but less aromatic.

Pro Tips

– Chill and bind the pork filling. Mix in 1 or 2 tbsp ice cold water while you beat the filling until it becomes sticky, then chill it 15 to 30 minutes. The cold makes the meat bind better and keeps the buns juicy, and chilling firms the mix so pleating is way easier. Also always squeeze the chopped cabbage dry or salt and drain it first so the filling isnt watery.

– Watch the dough feel not the clock. Knead until it is smooth and elastic and can stretch thin without tearing, the windowpane test is your friend. If it feels sticky add a bit more flour, if it feels stiff add tiny splashes of water. Let balls rest a few minutes before rolling so the gluten relaxes, that prevents snapping back while you pleat.

– Pleat smart, not fast. Roll each wrapper with a slightly thicker center and thinner edges so it wont tear when you gather the top. Use small spoonfuls of filling and pleat while turning the wrapper between your fingers, pinching firmly at the end so nothing leaks. If the pleats keep opening, the filling is probably too warm or the wrapper too thin at the top.

– Steaming technique matters. Steam over a full rolling boil so the heat is consistent, and after the steam time turn off the heat and leave the lid on for 3 to 5 minutes before opening, that stops collapse. Put a cloth or a lid cover on top of bamboo steamers to catch drips, and dont overcrowd the basket so buns have room to expand.

– Little extras that help. Use pork with enough fat or add a tiny spoon of lard or oil for juicier filling. If you want to make ahead, freeze assembled buns on trays then store in bags and steam from frozen, adding a few minutes cooking time. Brushing hot buns with a little sesame oil keeps the surface shiny and stops them drying out.