Baozi Pork Filling

Baozi Pork Filling

Juicy ground pork simmered with ginger and scallions for tender steamed buns.

Total 40 min Makes 24 buns worth of filling Calories 95/serving

Dietary

Keto, Dairy free, Nut free

Allergens

Soy, Sesame, Wheat

This savory filling combines ground pork with soy sauce, sesame oil, and a splash of stock to create a juicy, well-seasoned mixture perfect for stuffing into steamed baozi dough. A touch of cornstarch helps bind the filling so it holds together neatly when wrapped, while ginger and scallions add classic aromatic depth.

Ingredients

  • 1 1/2 pounds ground pork
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh ginger, minced
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock, cold
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil

Method

  1. In a small bowl, whisk the cornstarch into the cold chicken stock until fully dissolved and set aside.

  2. In a large bowl, combine the ground pork, soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, salt, and white pepper.

  3. Add the minced ginger, scallions, and garlic to the pork mixture and mix with chopsticks or a spatula in one direction until combined.

  4. Pour the cornstarch-stock mixture into the pork in two additions, stirring vigorously after each addition until the liquid is fully absorbed and the mixture looks slightly sticky and cohesive.

  5. Drizzle in the vegetable oil and stir once more to combine, then cover the bowl and refrigerate for at least 20 minutes to firm up before wrapping into buns.

  6. To check seasoning, cook a small spoonful of the filling in a lightly oiled skillet over medium heat for 2 to 3 minutes, tasting and adjusting salt or soy sauce as needed before wrapping the remaining filling into baozi dough.

Rate this recipe

★ 4.0 (1)

Baozi Pork Filling

This savory filling combines ground pork with soy sauce, sesame oil, and a splash of stock to create a juicy, well-seasoned mixture perfect for stuffing into steamed baozi dough. A touch of cornstarch helps bind the filling so it holds together neatly when wrapped, while ginger and scallions add classic aromatic depth.

40 min 24 buns worth of filling 95 cal

Ingredients

  • 1 1/2 pounds ground pork
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh ginger, minced
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock, cold
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil

Method

  1. 1

    In a small bowl, whisk the cornstarch into the cold chicken stock until fully dissolved and set aside.

  2. 2

    In a large bowl, combine the ground pork, soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, salt, and white pepper.

  3. 3

    Add the minced ginger, scallions, and garlic to the pork mixture and mix with chopsticks or a spatula in one direction until combined.

  4. 4

    Pour the cornstarch-stock mixture into the pork in two additions, stirring vigorously after each addition until the liquid is fully absorbed and the mixture looks slightly sticky and cohesive.

  5. 5

    Drizzle in the vegetable oil and stir once more to combine, then cover the bowl and refrigerate for at least 20 minutes to firm up before wrapping into buns.

  6. 6

    To check seasoning, cook a small spoonful of the filling in a lightly oiled skillet over medium heat for 2 to 3 minutes, tasting and adjusting salt or soy sauce as needed before wrapping the remaining filling into baozi dough.