Traditional Chinese Steamed Pork Buns (Baozi)
Authentic, fluffy steamed buns filled with a juicy and savory mixture of ground pork, fresh ginger, and scallions. Mastering the pleating takes practice, but the result is a bakery-quality treat right in your own kitchen.
Equipment
- Bamboo steamer or large steaming pot
- Parchment paper squares
- Stand mixer (optional)
- Rolling pin
- Mixing bowls
Ingredients
Dough
- 3 cups Bao flour or all-purpose flour — Bleached flour yields a whiter bun
- 1.5 tsp Active dry yeast
- 1 cup Warm water — About 105°F (40°C)
- 2 tbsp Granulated sugar
- 1 tbsp Neutral oil — Canola or vegetable oil
- 1 tsp Baking powder
Pork Filling
- 1 lb Ground pork — Preferably 70% lean, 30% fat for juiciness
- 1 tbsp Fresh ginger — Finely minced or grated
- 3 stalks Scallions — Finely chopped
- 2 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine — Chinese cooking wine
- 1 tbsp Toasted sesame oil
- 1 tsp Granulated sugar
- 0.5 tsp White pepper
- 3 tbsp Chicken stock or water
Dough
| 3 cups | Bao flour or all-purpose flour | Bleached flour yields a whiter bun |
| 1.5 tsp | Active dry yeast | |
| 1 cup | Warm water | About 105°F (40°C) |
| 2 tbsp | Granulated sugar | |
| 1 tbsp | Neutral oil | Canola or vegetable oil |
| 1 tsp | Baking powder |
Pork Filling
| 1 lb | Ground pork | Preferably 70% lean, 30% fat for juiciness |
| 1 tbsp | Fresh ginger | Finely minced or grated |
| 3 stalks | Scallions | Finely chopped |
| 2 tbsp | Light soy sauce | |
| 1 tbsp | Oyster sauce | |
| 1 tbsp | Shaoxing wine | Chinese cooking wine |
| 1 tbsp | Toasted sesame oil | |
| 1 tsp | Granulated sugar | |
| 0.5 tsp | White pepper | |
| 3 tbsp | Chicken stock or water |
Instructions
-
In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until frothy.
~10 minIf the yeast doesn't foam, it may be dead. Start over with fresh yeast. -
In a large mixing bowl (or stand mixer bowl), whisk together the flour and baking powder. Add the yeast mixture and oil. Knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
~10 minA smooth dough is crucial for a smooth bun surface. -
Form the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for 1 hour, or until doubled in size.
~60 min -
While the dough is proofing, make the filling. In a medium bowl, combine the ground pork, ginger, scallions, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper.
~5 min -
Stir the pork mixture vigorously in one direction (clockwise or counterclockwise) for about 3-5 minutes. Gradually add the chicken stock or water 1 tablespoon at a time while stirring. The mixture should become a sticky, cohesive paste.
~5 minStirring in one direction develops the meat proteins, ensuring a bouncy, juicy filling rather than a crumbly one. -
Once the dough has doubled, punch it down and knead it for another 5 minutes to remove air bubbles. Roll the dough into a long log and divide it evenly into 12 pieces.
~5 minKeep the divided dough pieces covered with a damp towel so they don't dry out. -
Take one piece of dough and roll it into a circle about 4 inches in diameter. Roll the edges thinner than the center. This ensures the bottom of the bun can hold the juices while the pleated top isn't too thick.
~10 min -
Place about 1.5 to 2 tablespoons of filling in the center of the wrapper. To pleat, pinch the edge of the dough with your thumb and index finger, making small folds all the way around, gathering them at the top. Twist the top slightly to seal.
~15 minIf you are a beginner, aim for fewer pleats. A tight seal is more important than perfect aesthetics. -
Place the pleated bun on a small square of parchment paper. Repeat with the remaining dough and filling.
-
Place the buns in the steamer baskets, leaving at least 1.5 inches of space between them. Cover and let them rest for 20 minutes for a second proof.
~20 minThey should look slightly puffy before steaming. -
Set the steamer over boiling water. Steam over high heat for 12 minutes. Turn off the heat and DO NOT open the lid for 3 minutes.
~15 minLeaving the lid closed for a few minutes prevents the buns from collapsing due to the sudden temperature change.
Tips & Storage
- Ensure your rolling pin is lightly floured to prevent sticking.
- If your pork filling feels too soft to work with, chill it in the refrigerator for 30 minutes before assembling the buns.
- Using a bamboo steamer lined with parchment prevents condensation from dripping onto the buns and ruining their smooth tops.
- Storage: Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat by steaming for 5-8 minutes (or 10-15 minutes if frozen). Microwaving with a damp paper towel is a quick alternative.