Pork and Cabbage Buns (Baozi)

Equipment

• Steaming pot

Ingredients

Buns

• 420 g All-purpose flour
• 210 g water
• 3 g (1 tsp) yeast
• 10 g (0.75 Tbsp) sugar
• 21 g (1.5) Tbsp butter

Filling

• 500 g ground pork
• 400 g napa cabbage (salted 15 mins, squeeze out water)
• 0.5 inch ginger
• 3-4 garlic cloves
• 1/4 tsp white pepper powder
• 1.5 Tbsp soy sauce
• 1.5 Tbsp oyster sauce
• 3/4 tsp dark soy sauce
• salt to taste

Instructions

Dough

1. Combine water, yeast, sugar, and activate.
2. Add flour and knead until dough forms, add butter and knead until smooth.
3. Let rise until doubled, then punch down and knead.
4. Let rise one more time until doubled.

Filling

1. Dice cabbage finely, add salt and mix, rest for 20 minutes. Squeeze out as much water as you can.
2. Mince ginger finely and add to a few Tbsp of water.
3. Add pork with garlic, salt, pepper, soy, a bit of ginger water, and grind/mince to medium consistency
4. Mix pork with cabbage and ginger
5. Fry a small piece of pork to check for correct salt level
6. Divide meat into balls

Shaping

1. Divide dough into balls and roll into a round shape with thicker center and thinner edges
2. Add pork filling and fold and seal, place on parchment in steamer (3 per)
3. Proof covered in steamer for 25-30 minutes
4. Bring water to a boil in steamer over medium heat. Once steam starts to release from the pot, reduce heat slightly then continue to steam for 15-20 minutes
5. When internal temperature reaches 160, turn off flame and rest sealed for 5 more minutes
6. Remove and cool

Notes

Tips

Substitutions

Adaptation

Revision History

• Initial recipe 8/26/2026