I have perfected my Homemade Bao Buns and I am excited to share the journey. I began with a soft dough crafted from all-purpose flour, yeast, and salt before mixing a savory pork filling enriched with soy sauce, Shaoxing wine, and freshly grated ginger. Read on for more details.

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I’ve always been fascinated by the art of making homemade bao, and this Chinese Steamed Pork Bun recipe is one of my favorite experiments in the kitchen. I first encountered the magic behind these fluffiest pork buns when I mixed 2 cups of all-purpose flour with a teaspoon of active dry yeast, 2 tablespoons of sugar, a pinch of salt and just the right amount of warm water to form a silky dough.

The real game-changer for me was the filling: ground pork blended with soy sauce, Shaoxing wine, and sesame oil. Toss in grated ginger and finely chopped spring onions along with salt and white pepper, and you got a stuffing that’s packed with bold flavors.

There’s something so satisfying about creating these little bundles of yum even though it’s not “perfect” every time. Once you master it, you’ll see that making homemade bao isn’t just a technique, it’s an adventure.

Why I Like this Recipe

1. I love how the recipe makes this Chinese steamed pork bun feel authentic, and its easy-to-follow steps make me feel like a real chef even if I’m not perfect in the kitchen.
2. I like the yummy mix of pork, ginger, and spring onions in the filling, it gives every bite a kick that always surprises my taste buds.
3. I appreciate that the dough comes out super soft and fluffy, and i enjoy kneading it even if it sometimes gets a little messy.
4. I really like how it fills my kitchen with a warm, inviting aroma while it’s steaming, and that makes it a recipe i can never get bored of.

Ingredients

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All-purpose flour provides carbohydrates and forms the dough structure to give a soft and fluffy texture.
Active dry yeast helps the dough rise by fermenting sugars creating light and airy buns.
Ground pork is high in protein and healthy fats that make the filling rich and savory.
Soy sauce adds a salty umami flavor enhancing the pork filling depth and taste.
Shaoxing wine infuses a distinct aromatic character boosting the filling flavor profile.
Sesame oil imparts a nutty aroma that perfects the overall taste of the filling.
Grated ginger adds a zesty warming spice that balances the savory flavors.
Spring onions deliver a crisp bright crunch and a mild savory note to the filling.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon active dry yeast

2 tablespoons sugar

A pinch of salt (for the dough)

3/4 cup warm water (you might need a bit more or less, so adjust as needed)

300 grams ground pork

1 tablespoon soy sauce

1 tablespoon Shaoxing wine

1 teaspoon sesame oil

1 tablespoon grated ginger (fresh is best)

2 tablespoons finely chopped spring onions

1 teaspoon salt (for the filling)

1/2 teaspoon white pepper

How to Make this

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1. In a large bowl, mix the 2 cups flour, 1 teaspoon yeast, 2 tablespoons sugar, a pinch of salt, and 3/4 cup warm water until a rough dough forms. You may need to add a bit more water if its too dry.

2. Turn the dough out onto a lightly floured surface and knead it well for about 10 minutes until it becomes smooth and elastic.

3. Cover the dough with a damp cloth and let it rest in a warm spot for around 1 to 2 hours, or until it doubles in size.

4. While the dough is rising, make the filling by combining 300 grams ground pork, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 tablespoon grated ginger, 2 tablespoons chopped spring onions, 1 teaspoon salt, and 1/2 teaspoon white pepper in a bowl. Mix it well.

5. After the dough has risen, punch it down to release the air and divide it into about 12 equal pieces.

6. Roll each piece into a round disc, roughly 3-4 inches in diameter. Try to keep them as even as possible.

7. Place about 1 tablespoon of the pork filling in the center of each disc.

8. Gently fold the edges over the filling and pinch them together, creating a nice sealed bun. Don’t worry if the pleats aren’t perfect.

9. Put each bun on a small square of parchment paper and arrange them in a steamer basket, leaving enough space between the buns.

10. Steam the buns over boiling water for roughly 15 minutes, then let them sit for a couple minutes before serving. Enjoy your fluffy homemade pork baozi!

Equipment Needed

1. Large mixing bowl for mixing the dough
2. Measuring cups and spoons to measure the flour, water, yeast, sugar, and spices
3. Mixing spoon or spatula for stirring the ingredients together
4. A lightly floured work surface to knead the dough
5. Clean hands to work the dough and shape the buns
6. A damp cloth to cover the dough while it rises
7. A separate bowl for combining the pork filling ingredients
8. Small squares of parchment paper for lining the steamer basket
9. Steamer basket to hold the buns while they steam
10. Large pot to boil water underneath the steamer basket

FAQ

How can I tell if my yeast is active?

Just mix the yeast with warm water, sugar and let it sit for about 5-10 minutes. If it gets all bubbly and frothy then it’s good; if not, it might be dead.

What does the Shaoxing wine do for the filling?

It adds a deeper flavor to the pork and helps cut through the fattiness, making the bun taste a lot more balanced.

Can I add more water if my dough feels too dry?

Yeah, you can add a little bit more water slowly until the dough comes together smooth, just don't add too much or it will stick.

How long should i let the dough rise?

Cover the dough and let it rest for about 1 hour, or until it doubles in size. That waiting time helps with the perfect fluffy texture.

How do i steam the buns without them sticking?

Make sure your steamer is lined with parchment paper or even cabbage leaves. This trick makes sure your buns come out perfectly without sticking.

Chinese Steamed Pork Buns (Baozi) Recipe Substitutions and Variations

If you can’t find active dry yeast, try using instant yeast; it works pretty much the same way
If Shaoxing wine is hard to come by, dry sherry is a decent alternative
If sesame oil isn’t available, you may use peanut oil even though the flavor will be a bit different
If you don’t have spring onions, chopped chives or scallions work just fine

Pro Tips

1. Make sure your water is only warm, not hot, so the yeast actually works its magic. Too hot and you might kill the yeast, ruining your dough.

2. When you’re kneading the dough, try not to rush it. Even though it might feel like a lot of work, a good 10-minute knead really helps develop the gluten and makes your buns fluffier.

3. Don’t be afraid to adjust the water in the dough. Every brand of flour acts a bit differently so if your dough seems too dry or too sticky, add or use a bit less water until it feels just right.

4. While you’re steaming, leave plenty of space between the buns. Overcrowding the steamer can make them soggy or cause them to stick together, so give each bun its own little room to puff up nicely.