Chinese Steamed Pork Buns/Baozi Recipe

Recipe By Slurrp

Soft fluffy steamed buns filled with sauteed ground mince and dried bok choy flavoured with aromatics and soy sauce.This baozi recipe makes delicious Chinese steamed pork buns that can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack.

22 Rating -
Non Vegdiet
1hr total
1hr total
Chinese Steamed Pork Buns/Baozi

ingredients serve

Ingredients for Chinese Steamed Pork Buns/Baozi Recipe

  • As required Ingredients for filling
  • 3 tablespoon Oil
  • 3 ounce Dehydrated bok choy
  • 1/2 tablespoon Ginger Minced
  • 3 Garlic minced cloves
  • 1 Shallot finely diced Nos
  • 1 Scallion finely diced Nos
  • 1 pound Ground Pork
  • 1 tablespoon Soy sauce
  • 1 tablespoon Oyster Sauce
  • 1.50 tablespoon Chinese cooking wine
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Dark soy sauce
  • As required Ingredients for bun wrapper
  • 500 gram All purpose flour
  • 1.50 teaspoon Baking powder
  • 280 milliliter Water
  • 1 tablespoon Sugar
  • 2 teaspoon Dry Yeast

Directions: Chinese Steamed Pork Buns/baozi Recipe

step 1

  • STEP 1.Soak 3 oz dehydrated bok choy in warm water for 3 hours to rehydrate.

step 2

  • STEP 2.Trim the ends and discard. Finely chop the bok choy and keep aside.

step 3

    step 4

    • STEP 3.1 heat wok and add 3 tbsp oil. Let it get hot. Add aromatics such as ½ tbsp ginger minced, 3 cloves minced garlic, 1 finely diced shallot, 1 finely diced scallion. Saute till the shallots are translucent. Set it aside.

    step 5

    • STEP 4.2 next add 1 lb ground pork and using spatula break the meat apart. Stir fry till the mince changes colour. Then add the aromatics with the mince and mix together well. Set aside.

    step 6

    • STEP 5.3 there will be some meat juices left in the wok. Add 3 oz rehydrated finely chopped bok choy and stir fry till bok choy absorbs the juices. Mix the mince together with the bok choy.

    step 7

    • STEP 6.4 next add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 ½ tbsp chinese cooking wine, ½ tsp salt, 1 tsp sugar, 1 tsp dark soy sauce. Mix together well with the mince and bok choy mixture. Taste for seasoning and adjust accordingly. The filling should be a little more salty than usual as it will be filled in the bun.

    step 8

    • STEP 7.5 for the bun wrapper, place 500 gms all purpose flour and add 1½ tsp baking powder.

    step 9

    • STEP 8.6 in a smaller mixing bowl add 280 ml water, 1 tbsp sugar and 2 tsp dry yeast.stir so that the yeast is well distributed. Pour this yeast water into the flour in batches and mix with a pair of chopsticks simultaneously.

    step 10

    • STEP 9.7 once the flour thickens and comes together, knead it by hand on a flat surface for 5 to6 minutes till the dough is smooth and elastic. Cover the dough and let it rest for 5 to8 minutes to allow the gluten to relax a little.

    step 11

    • STEP 10.8 poke a hole in the centre of the dough and use that to stretch the dough into a big ring (like a doughnut). Cut the ring open and the dough can be stretched out like a long log. Dust it with flour and roll it to make an evenly thick log.

    step 12

    • STEP 11.9 portion the dough into 12 even measures. Dust the pieces with flour and cover them to prevent them from drying.

    step 13

    • STEP 12.10 take1 portion of dough and press it with the heel of the palm and then fold it in half. Repeat this method of kneading till the dough gets a smooth elastic surface. Turn the smooth elastic surface upwards and using both hands shape the dough into a round ball from the base.

    step 14

    • STEP 13.11 work fast to knead and make the rest of the balls as the dough is also proofing at the same time.

    step 15

    • STEP 14.12 next take a ball of dough , dust it wit flour and flatten it with the palm of the hand. Using a rolling pin roll out the dough into a thin circular sheet. By rolling only the edges of the sheet, the centre will remain a little thicker.

    step 16

    • STEP 15.13 spoon 4 to5 tbsp of filling in the thick centre of the sheet of dough.

    step 17

    • STEP 16.14 to fold the pleats of the bun, place the thumb and middle finger under the wrapper and the index finger above it. Lift the wrapper with the thumb and middles finger and push down with the index finger. Gently pinch it closed and keep folding in this manner to continue making the pleats, folding till you reach the end. Lastly twist and pinch to close the buns.

    step 18

    • STEP 17.15 brush a thin layer of oil in the steamer so that the buns do not stick. Leave space between each bun to allow them to expand when steamed.

    step 19

    • STEP 18.16 cover and place the steamer on a pot of warm water (80 to 90 degrees fahrenheit) the warmth will help the buns to proof further.let it rest for 15 to 20 minutes.

    step 20

    • STEP 19.17 put the rest of the buns in the fridge to slow down their proofing process while the other batch is being steamed.

    step 21

    • STEP 20.18 after 20 minutes turn on the heat to high and bring the water in the pot to a boil. Once the steam comes up, steam the buns for 15 minutes.turn of the heat but do not open the steamer immediately. Let it sit for 3 minutes, else the skin will shrink once the cold air hits the buns.

    step 22

    • STEP 21.19 after 2 minutes open the steamer and carefully take the buns out.

    step 23

    • STEP 22.20 they are ready to serve.
    calories per serving
    83 g Fat75 g Protein25 g Carbs11 g FiberOther

    Current Totals

    • Fat
    • Protein
    • Carbs
    • Fiber


    • Carbs
    • Protein
    • Fiber


    • Fat

    Vitamins & Minerals

    • Calcium
    • Iron
    • Vitamin A
    • Vitamin B1
      < 1mg
    • Vitamin B2
      < 1mg
    • Vitamin B3
    • Vitamin B6
    • Vitamin B9
    • Vitamin B12
      < 1mcg
    • Vitamin C
    • Vitamin E
    • Copper
    • Magnesium
    • Manganese
    • Phosphorus
    • Selenium
    • Zinc
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp