Classic Pork Buns
Fluffy, cloud-soft steamed buns filled with savory ground pork seasoned with ginger, green onions, and sesame oil. A beloved Chinese comfort food that's worth the little effort it takes to make from scratch.
Story
These pillowy steamed buns, known as baozi, are a staple of Northern Chinese cuisine. The key is patience—giving the dough enough time to rise until it's doubled in size, which creates that characteristic soft, airy texture.
Ingredients
all-purpose flour
4 cups
instant yeast
2 teaspoons
sugar
3 tablespoons
warm water (about 35°C/95°F)
1 cup plus 2 tablespoons
vegetable oil
1 tablespoon
ground pork
1 pound
soy sauce
3 tablespoons
sesame oil
2 tablespoons
finely minced ginger
1 tablespoon
finely chopped green onions
4 stalks
salt
1/2 teaspoon
white pepper
1/4 teaspoon
Instructions
1
Activate the yeast
Dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for 5 minutes until the surface becomes foamy—this means the yeast is alive and ready to work its magic.
2
Mix and knead the dough
Combine flour, remaining sugar, and the yeast mixture in a large bowl. Stir with chopsticks or a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until the dough feels smooth, elastic, and bounces back when poked. Shape into a ball.
3
Proof the dough
Place the dough ball in a lightly oiled bowl and cover with a damp kitchen towel. In cold weather, fill a larger container with hot water and set the bowl inside to create a warm environment. Let the dough rise for 1 to 1.5 hours until it has doubled in volume.
4
Make the filling
While the dough rises, combine ground pork, soy sauce, sesame oil, ginger, green onions, salt, and white pepper in a bowl. Stir in one direction for 2-3 minutes to develop the filling's texture—it should become slightly sticky and hold together well. Chill in the refrigerator until needed.
5
Shape and fill the buns
Punch down the risen dough to release air bubbles. Divide into 12 equal pieces and roll each into a circle about 4 inches wide, with slightly thicker edges and a thinner center. Place a generous spoonful of filling in the middle, then pleat the edges upward toward the center while rotating the bun until fully sealed. Set seam-side up on small squares of parchment paper.
6
Steam the buns
Bring a pot of water to a vigorous boil. Arrange the buns in a steamer basket, making sure they don't touch. Steam over high heat for 15 minutes, then turn off the heat and let them rest for 2 minutes with the lid on—this prevents the buns from deflating. Carefully remove and serve warm.
