Pork Baozi (Chinese Steamed Pork Cabbage Bun)

Quick answer

Total time: 70 min
Level: Hard
Servings: 4 servings
Ingredients: 9

About this dish

Baozi is a Chinese steamed bun made from yeast-leavened wheat dough filled with seasoned ground pork, cabbage, and scallion.

The dough proofs for 40 minutes, during which the yeast activity creates the open crumb structure that gives the finished bun its soft, pillowy texture when steamed. The filling is seasoned with soy sauce and sesame oil, which brings savory depth and aroma to the minced pork and vegetables. Pleating the top of each bun seals in the juices during the 15-minute steam and also creates the ridged crown that visually identifies a well-made baozi. Resting the buns for two minutes with the lid off after turning off the heat prevents the delicate skin from collapsing from the sudden temperature change between the steam environment and the open air. In China, baozi appears on breakfast tables and as a midday snack, and shares ancestry with the broader family of dim sum dumplings, though home kitchens make this version far more regularly than the restaurant varieties.

Ingredients

servings

IngredientAmountUnit

all-purpose flour300 gg

instant yeast1 tsptsp

sugar1 tbsptbsp

water170 mlml

ground pork220 gg

cabbage100 gg

green onion40 gg

soy sauce1½ tbsptbsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Combine 300g flour, 1 tsp instant yeast, and 1 tbsp sugar in a bowl, then gradually add 170ml lukewarm water and knead until smooth and elastic, about 10 minutes. Cover with wrap and leave to proof for 40 minutes until doubled.
2

Season

Mix 220g minced pork with 1.5 tbsp soy sauce and 1 tsp sesame oil until well combined.

Finely chop 100g cabbage and 40g green onion, squeeze out excess moisture with kitchen towels, then add to the pork and mix thoroughly.
3

Step

Punch down the risen dough and divide into 10 pieces.

Roll each piece into a 10cm circle with the edges thinner than the center - a thicker center prevents the base from tearing when sealed.
4

Step

Place 2 tbsp of filling in the center of each wrapper.

Gather the edges and pleat 12 to 15 times counter-clockwise to seal, creating an even, pleated top.
5

Control

Line the steamer with oiled parchment paper and arrange the baozi with space between them.

Bring water to a boil over high heat, reduce to medium, and steam for 15 minutes.
6

Step

Turn off the heat and wait 2 minutes before lifting the lid.

Opening the lid immediately causes a sudden temperature drop that makes the skin wrinkle and collapse - the rest keeps the dough smooth.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A 40-minute yeast rise gives these steamed pork and cabbage buns a pillowy, airy lift.
Finish cue: Turn off the heat and wait 2 minutes before lifting the lid.
Avoid this: Do not open the lid immediately or buns may collapse.