Baozi with Spiced Pork (Chinese Steamed Buns)

Baozi with Spiced Pork (Chinese Steamed Buns)

Fluffy steamed buns filled with juicy, spiced pork, sealed and pleated by hand.

Total 2 hr 30 min Makes 12 buns Calories 245/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Soy, Sesame

These steamed buns pair a pillowy, slightly sweet dough with a savory pork filling seasoned with ginger, scallion, and sesame oil. Steaming locks in moisture and gives the wrappers their signature soft, glossy texture, making these ideal for a weekend project or make-ahead freezer meal.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 cup warm water
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 pound ground pork
  • 3 tablespoons scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1 teaspoon cornstarch

Method

  1. In a large bowl, whisk together the flour, sugar, instant yeast, and baking powder.

  2. Add the warm water, vegetable oil, and salt, and mix until a rough dough forms.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. While the dough rises, make the filling: in a large bowl, combine the ground pork, scallions, ginger, and garlic.

  6. Add the soy sauce, oyster sauce, shaoxing wine, sesame oil, five-spice powder, white pepper, and sugar to the pork mixture.

  7. Stir the cornstarch into the 2 tablespoons of water, then add to the pork mixture and stir vigorously in one direction until sticky and well combined. Cover and refrigerate until ready to use.

  8. Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each into a ball.

  9. Flatten each ball into a 4-inch round with a rolling pin, keeping the center slightly thicker than the edges.

  10. Place about 2 tablespoons of the pork filling in the center of each round. Gather the edges up and around the filling, pleating as you go, and twist to seal at the top.

  11. Place each bun on a small square of parchment paper and set on a tray. Cover loosely and let rest until slightly puffed.

  12. Arrange the buns in a steamer basket, leaving space between each for expansion. Steam over simmering water for 15 minutes.

  13. Turn off the heat and let the buns sit in the covered steamer for 3 minutes before removing to prevent collapsing.

  14. Serve the baozi warm, plain or with a dipping sauce of choice.

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    Baozi with Spiced Pork (Chinese Steamed Buns)

    These steamed buns pair a pillowy, slightly sweet dough with a savory pork filling seasoned with ginger, scallion, and sesame oil. Steaming locks in moisture and gives the wrappers their signature soft, glossy texture, making these ideal for a weekend project or make-ahead freezer meal.

    2 hr 30 min 12 buns 245 cal

    Ingredients

    • 3 cups all-purpose flour
    • 1 tablespoon sugar
    • 2 1/4 teaspoons instant yeast
    • 1 teaspoon baking powder
    • 1 cup warm water
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon salt
    • 1 pound ground pork
    • 3 tablespoons scallions, finely chopped
    • 1 tablespoon fresh ginger, minced
    • 2 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon shaoxing wine
    • 1 teaspoon sesame oil
    • 1 teaspoon five-spice powder
    • 1/2 teaspoon white pepper
    • 1 teaspoon sugar
    • 2 tablespoons water
    • 1 teaspoon cornstarch

    Method

    1. 1

      In a large bowl, whisk together the flour, sugar, instant yeast, and baking powder.

    2. 2

      Add the warm water, vegetable oil, and salt, and mix until a rough dough forms.

    3. 3

      Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    4. 4

      Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

    5. 5

      While the dough rises, make the filling: in a large bowl, combine the ground pork, scallions, ginger, and garlic.

    6. 6

      Add the soy sauce, oyster sauce, shaoxing wine, sesame oil, five-spice powder, white pepper, and sugar to the pork mixture.

    7. 7

      Stir the cornstarch into the 2 tablespoons of water, then add to the pork mixture and stir vigorously in one direction until sticky and well combined. Cover and refrigerate until ready to use.

    8. 8

      Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each into a ball.

    9. 9

      Flatten each ball into a 4-inch round with a rolling pin, keeping the center slightly thicker than the edges.

    10. 10

      Place about 2 tablespoons of the pork filling in the center of each round. Gather the edges up and around the filling, pleating as you go, and twist to seal at the top.

    11. 11

      Place each bun on a small square of parchment paper and set on a tray. Cover loosely and let rest until slightly puffed.

    12. 12

      Arrange the buns in a steamer basket, leaving space between each for expansion. Steam over simmering water for 15 minutes.

    13. 13

      Turn off the heat and let the buns sit in the covered steamer for 3 minutes before removing to prevent collapsing.

    14. 14

      Serve the baozi warm, plain or with a dipping sauce of choice.