There’s a special kind of comfort that comes with the steam rising off freshly made buns, a delightful tease of what’s inside. Picture this: the warm, fluffy dough encasing a savory pork filling that is as fragrant as it is delicious. Steamed Pork Buns, or Baozi, are more than just food; they’re an experience that transports you to bustling streets filled with the inviting aromas of Asian kitchens.

I first discovered this recipe during a weekend gathering with friends, where our shared laughter blended with the rich scent of ginger and soy sauce. The joy of creating these sumptuous buns together was infectious—each bite bursting with flavor, making every person at the table smile.

What I love most about my Steamed Pork Buns is their versatility. Whether you’re looking to impress guests or simply treat yourself after a long day, this recipe hits the mark. Let’s dive into the details and transform simple ingredients into a dish that feels both special and comforting!

Why Are Steamed Pork Buns So Irresistible?

Comforting warmth: The soft, pillowy dough is like a cozy hug for your taste buds, perfect for satisfying cravings on any day.

Savory explosion: Each bun bursts with a rich pork filling infused with ginger and soy, delivering a flavor that dances on your palate.

Easy to make: With straightforward steps, this recipe welcomes bakers of all levels, making it an ideal project for a fun evening at home.

Crowd-pleaser: Serve these buns at your next gathering, and watch them disappear in no time! They are sure to impress friends and family alike.

Perfect for any occasion: Whether it’s a family dinner or a casual lunch, these steamed pork buns effortlessly elevate your meal.

Steamed Pork Buns Ingredients

For the Dough
• Active dry yeast – 5 g ensures perfect rising for fluffy buns.
• Granulated sugar – 8 g feeds the yeast, enhancing the dough’s texture.
• Lukewarm water – 1 1/2 cups activates the yeast for a perfect rise.
• All-purpose flour – 580 g gives the dough its essential structure.

For the Filling
• Ground pork – 700 g provides a savory, hearty filling that’s hard to resist.
• Vegetable oil – 3 tablespoons adds moisture and richness to the mixture.
• Ginger – 2 tablespoons brings warmth and fragrance to the pork filling.
• Large onion – 1 finely chopped onion deepens the flavor profile.
• Shaoxing wine – 2 tablespoons enhances the umami notes in the filling.
• Dark soy sauce – 1 tablespoon adds depth and color to the filling.
• Sweet bean sauce – 1 tablespoon contributes a hint of sweetness.
• Ground bean sauce – 2 tablespoons layers on the savory flavor.
• Oyster sauce – 1 tablespoon boosts the rich taste of the pork.
• Sugar – 1 teaspoon balances the savory and sweet elements.
• White pepper – 1/2 teaspoon adds a gentle spiciness to the mix.
• Sesame oil – 2 teaspoons imparts a nutty aroma and richness.
• Cornstarch – 1 1/2 teaspoons helps bind the filling together.
• Scallions – 3 chopped scallions provide freshness and brightness to the filling.

Explore this delightful recipe and create your own Steamed Pork Buns that will bring warmth and comfort to your dining table!

How to Make Steamed Pork Buns

Mix the yeast: In a bowl, combine the active dry yeast, granulated sugar, and lukewarm water. Let it sit for about 5-10 minutes until it becomes foamy—this shows the yeast is alive and ready to work its magic!
Blend the flour: Gradually add the all-purpose flour to the yeast mixture. Knead the dough on a floured surface until it is smooth and elastic, which should take around 8-10 minutes. You’ll know it’s ready when it springs back when pressed.
Allow it to rise: Place your kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size. Patience is key here!
Prepare the filling: In a separate bowl, mix together the ground pork, water, vegetable oil, ginger, onion, Shaoxing wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil. Stir until everything is well combined and flavorful.
Thicken the mixture: Add the cornstarch mixed with a tablespoon of water to the pork filling. Combine until it’s well incorporated, which helps bind the filling together for even bites of deliciousness.
Add freshness: Gently fold the chopped scallions into the pork mixture, ensuring they are evenly distributed. The scallions will add a fresh burst of flavor to your buns!
Shape the buns: Roll out the dough on a floured surface to about ¼ inch thick, then cut it into rounds using a biscuit cutter or a glass. Each round should be about 4-5 inches in diameter.
Fill and seal: Place a generous spoonful of pork filling onto the center of each dough round. Fold the dough over the filling and pinch to seal, creating a little bun. Make sure it’s well sealed to keep all the flavors inside.
Cook the buns: Set up a steamer (or use a pot with a steaming rack) and bring water to a gentle boil. Arrange the buns in the steamer, making sure they aren’t touching. Steam them for about 15-20 minutes, or until the dough is cooked through and fluffy.

Optional: Serve your steamed pork buns with a drizzle of soy sauce for an extra flavor boost.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Steamed Pork Buns (Baozi) are perfect for meal prep, allowing you to enjoy delicious homemade food even on your busiest days! You can prepare the dough and filling up to 24 hours in advance; simply refrigerate them separately after preparing. To maintain quality, be sure to wrap the dough in plastic wrap (to prevent drying) and store the filling in an airtight container. When you’re ready to serve, let the dough come to room temperature, then proceed with rolling and filling the buns as described. Steam them directly from the fridge for approximately 20-25 minutes, and you’ll have fresh, mouthwatering Steamed Pork Buns ready to impress your family!

Steamed Pork Buns Variations

Let your creativity shine as you customize these delightful buns to suit your taste preferences!

Vegetarian: Swap ground pork for finely chopped mushrooms or tofu. Add extra soy sauce and spices for flavor.
Spicy Kick: Incorporate chili oil or chopped fresh chilies into your pork filling. Feel the warmth as it elevates each bite!
Herb Infusion: Mix fresh basil or cilantro into the scallions for a fragrant twist. These herbs add brightness and depth to the filling.
Whole Wheat Dough: Replace all-purpose flour with whole wheat flour for a heartier texture. You’ll enjoy nutty flavors in every bun.
Sweet Red Bean Filling: Try a sweet filling made of red bean paste. The contrast between sweet and savory offers a new profile to your meal.
Cheesy Surprise: Add shredded cheese to the pork filling for a gooey, indulgent experience. Melty cheese takes these buns to the next level!
Crispy Skillet Finish: After steaming, lightly pan-fry the buns in sesame oil until golden for a crunchy exterior. It’s a delightful textural contrast!
Different Meat Choices: Substitute ground pork with ground chicken or turkey. Each option brings its own flavor profile while still being delicious.

Expert Tips for Steamed Pork Buns

Perfect dough: Ensure lukewarm water isn’t too hot; otherwise, it could kill the yeast, resulting in dense buns instead of fluffy steamed pork buns.
Rising time: Allow the dough to rise in a warm environment, but don’t rush it—patience leads to airy dough. A doubling in size ensures great texture.
Filling balance: Taste your pork filling before sealing it; the combination of savory and sweet flavors should be well balanced to achieve deliciousness.
Sealing technique: Ensure buns are sealed tightly to prevent filling from escaping while cooking. Pinching edges together prevents leaks and keeps the flavor intact.
Steaming setup: Avoid overcrowding the steaming basket. Leave space between buns to allow steam to circulate; this ensures even cooking and fluffy texture for every bun.

How to Store and Freeze Steamed Pork Buns

Room Temperature: Serve freshly cooked buns immediately for the best taste. If leftover, store them at room temperature in an airtight container for up to 1 day.

Fridge: For longer freshness, place cooled buns in the fridge in a sealed container. They can last for up to 3 days, but be mindful of condensation, which can affect texture.

Freezer: To freeze, place the uncooked or cooked buns in a single layer on a baking sheet. Once frozen, transfer to an airtight freezer bag. They can be stored for up to 2 months.

Reheating: To reheat, steam the buns for about 10-15 minutes from frozen. This will restore their fluffy texture and keep the savory pork filling delicious. Enjoy your steamed pork buns warm, just like fresh!

What to Serve with Steamed Pork Buns?

Imagine the warm, comforting experience of enjoying a meal where every bite is filled with flavor and harmony.

Soy Sauce Dipping: A drizzle of soy sauce enhances the savory notes of the pork filling, making each bite even more delightful.
Spicy Sesame Sauce: This sauce adds a kick that beautifully complements the rich flavors of the bun, perfect for those who enjoy a little spice.
Pickled Vegetables: Bright and tangy pickled veggies contrast the bun’s richness, providing a refreshing balance of flavors and crunch.
Cucumber Salad: A cool, crisp cucumber salad adds freshness and a lightness to your meal, making it feel complete.
Steamed Bok Choy: Lightly seasoned and steamed bok choy brings a lovely green element that’s a great source of nutrients while enhancing plate aesthetics.
Hot Green Tea: Sipping on hot green tea while enjoying your buns adds warmth and complements the meal beautifully with its earthy undertones.

Feel free to mix and match these pairings to create the perfect dining experience that everyone will love!

Steamed Pork Buns (Baozi) Recipe FAQs

How do I select the best ingredients for the filling?
Absolutely! When choosing ground pork, look for meat with a bit of fat for added moisture and flavor. A good pork fat content is around 20% to avoid a dry filling. Additionally, pick fresh scallions and aromatic ginger—they should be bright, firm, and free of dark spots.

How should I store leftover steamed pork buns?
To store leftover buns, let them cool to room temperature. Place them in an airtight container and keep them in the fridge, where they can last for up to 3 days. If you notice any condensation, dab it off with a paper towel to prevent sogginess.

Can I freeze steamed pork buns, and if so, how?
Yes, you can! To freeze, either prepare and freeze the uncooked buns or the cooked ones. Place them in a single layer on a baking sheet until frozen solid—this will help them retain their shape. Afterward, transfer them to an airtight freezer bag where they can be stored for up to 2 months. When ready to eat, steam from frozen for about 10-15 minutes until heated through.

What should I do if my dough won’t rise?
Very well! If your dough doesn’t rise, it may be due to the yeast being old, the water being too hot or too cold, or the dough not being placed in a warm enough environment. First, check your yeast’s expiration date—next time, use lukewarm water (around 110°F). Place the dough in a cozy spot, perhaps near a warm oven, and give it extra time to rise.

Are steamed pork buns suitable for everyone?
It’s great that you asked! While delicious, these buns contain gluten and pork, so they’ll not be suitable for those with gluten intolerance or following vegetarian or certain dietary restrictions. For a gluten-free alternative, consider using a gluten-free flour blend, and you might substitute the pork with a hearty plant-based filling for a vegetarian version.