Baozi (Delicious Chinese Steamed Pork Buns)

These soft Chinese steamed buns may look simple from the outside, but inside, they’re packed with a juicy and savory filling. Baozi are fluffy yeast dough parcels traditionally stuffed with seasoned meat or vegetables and cooked gently in a steamer. They can serve as both a snack and a full meal, depending on how many you accidentally eat.

What Is Baozi? 

These steamed buns are a beloved part of Chinese cuisine and are enjoyed across the country in many different forms. The word baozi simply means “wrapped bun.” They are traditionally made with yeast dough, filled, sealed by hand with pleated tops, and steamed instead of baked. Legend says that baozi dates back to the Three Kingdoms period and was connected to the military strategist Zhuge Liang.

They’re commonly enjoyed for breakfast in China, sold in street stalls, family kitchens, and busy markets where steam rises dramatically from giant bamboo baskets.

Pro Tips for the Best Baozi

• Yeast likes warmth, not panic. If the water is too hot, it can kill the yeast, and your dough will refuse to rise.
• Big cabbage chunks make filling and sealing much harder. Finely chopped cabbage blends better with the pork and helps create an even filling.
• Cool filling is easier to work with and helps prevent the dough from becoming soggy while shaping the buns.
• Don’t overfill the buns, as it makes sealing difficult and can cause the buns to burst during steaming.
• Use parchment paper or cabbage leaves under each bun so they don’t stick.

Frequently Asked Questions 

Can I Make Baozi Without Pork?

Chicken, beef, shrimp, mushrooms, tofu, or a full vegetable filling are great options. Baozi is flexible, and the dough happily supports many filling choices. A mushroom and cabbage version is especially popular if you want a vegetarian option.

Can I Use Store-Bought Dough?

You can, especially if time is tight. Plain dumpling dough or ready-made bun dough can help speed things up. But homemade baozi dough gives the best fluffy steamed texture.

How Do I Know When Baozi Is Fully Cooked?

The buns should look puffed up and slightly shiny on the outside. The dough should feel soft but set, not sticky or raw.

Why Did My Baozi Collapse After Steaming?

This often happens when the lid is opened too quickly after steaming which can cause the buns to shrink dramatically. Let them sit in the steamer for 2 minutes before opening the lid.

Can I Make Sweet Baozi Instead?

Sweet baozi with red bean paste, custard, sesame paste, or sweet lotus filling are very common and absolutely delicious. However, the dough recipe stays similar.

What Should I Serve with Baozi?

They’re wonderful on their own, but dipping sauces like soy sauce, chili oil, black vinegar, or sesame sauce make them even better.

How to Store Leftover Baozi

Let the baozi cool completely before storing. Packing them while hot creates condensation, which leads to soggy buns. They can be stored in the refrigerator for 3 days, or you can freeze them for up to 2 months.

How to Make Baozi

Step 1

Step 1

Mix lukewarm water, sugar, and dry yeast. Then, add the flour gradually and mix until a dough begins to form. Work the dough until it becomes soft, cover the bowl, and let it rest for 40 minutes.

Mix lukewarm water, sugar, and dry yeast. Then, add the flour gradually and mix until a dough begins to form. Work the dough until it becomes soft, cover the bowl, and let it rest for 40 minutes.

Step 2

Step 2

In another bowl, combine the minced pork, finely chopped cabbage, and spring onion. Add soy sauce, vegetable oil, sugar, salt, black pepper, and mix.

In another bowl, combine the minced pork, finely chopped cabbage, and spring onion. Add soy sauce, vegetable oil, sugar, salt, black pepper, and mix.

Step 3

Step 3

Take the rested dough and divide it into 3 equal portions. Then divide each portion into smaller dough balls weighing about 35g each.

Take the rested dough and divide it into 3 equal portions. Then divide each portion into smaller dough balls weighing about 35g each.

Step 4

Step 4

Flatten each dough ball into small rounds and place a spoonful of filling in the center. Then carefully bring the edges together and seal the top by pinching and folding.

Flatten each dough ball into small rounds and place a spoonful of filling in the center. Then carefully bring the edges together and seal the top by pinching and folding.

Step 5

Step 5

Place the filled buns on small parchment squares or cabbage leaves and let them rest for 30 minutes.

Place the filled buns on small parchment squares or cabbage leaves and let them rest for 30 minutes.

Step 6

Step 6

Arrange the buns in your steamer and steam them for 14 minutes over medium heat. Once done, turn off the heat and let them sit inside the steamer for 2 more minutes before opening the lid.

Arrange the buns in your steamer and steam them for 14 minutes over medium heat. Once done, turn off the heat and let them sit inside the steamer for 2 more minutes before opening the lid.

Step 7

Step 7

Carefully remove the baozi and serve them warm.

Carefully remove the baozi and serve them warm.

Step 8

Step 8

Enjoy!

Enjoy!