Pork Baozi (Chinese Steamed Pork Cabbage Bun)
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Yeast-raised wheat dough wraps a filling of ground pork, cabbage and scallion seasoned with soy sauce and sesame oil, and the soft, light skin holds in the juices.
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The pleats at the top do more than shape the bun: they keep those juices from leaking out during steaming.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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