The Best Steamed Pork Buns (Baozi)
Tried and true recipe for authentic steamed pork buns! Fluffy bao buns filled with savory and juicy pork filling. Perfect for a comforting and filling meal.
Servings 30 buns
- 600 grams all-purpose flour around 5 cups
- 2 tsp instant yeast
- 1 tsp sugar
- 280 mL lukewarm water around 1¼ cup
- 450 grams ground pork around 1 pound
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp five-spice powder
- 1 tsp salt
- pinch ground white pepper
- 1 tbsp cooking oil
- ⅓ cup water
- 170 grams Napa cabbage, shredded 6 oz
- 2 tbsp scallion, minced
- ¼ cup cilantro, minced less if desired
Mix flour, yeast, and sugar in a large mixing bowl until combined. While mixing, slowly pour in water until it is absorbed and forms a shaggy dough.
Stand Mixer: using a stand mixer fitted with a dough hook, knead on low speed for 5-8 minutes until dough comes togetherBy Hand: knead with your hands either in the bowl or on a lightly floured surface for 10-15 minutes.The dough should be soft and smooth.
Cover the bowl with a damp towel and let rise in a warm place until doubled in size. It will take between 40 minutes and 1.5 hours depending on the room temperature.
Combine pork, soy and oyster sauces, five-spice powder, salt, ground white pepper, and cooking oil in a bowl. Mix, stirring in one direction, until well combined. Gradually add in water one tablespoon at a time until no more liquid is visible.
Right before assembly, add in napa cabbage, scallion, and cilantro. Mix until uniformly combined. The filling should be a sticky and cohesive mass.
Line a steamer basket with parchment paper. Place buns at least 1 inch away from each other and the edge of the steamer. Start with cold water over high heat. When the water boils, steam for 15-18 minutes.
Serve baozi hot on their own or with dipping sauce. You can freeze cooked buns. To serve, defrost in the fridge then steam for 8 minutes, or steam for 15 minutes without defrosting.