Steamed pork and cabbage buns (Baozi)

Steamed pork and cabbage buns (Baozi)
Posted: 05/01/2026Updated: 07/01/2026

Fluffy yeast-raised buns filled with seasoned minced pork and napa cabbage.

Serve with black vinegar, chilli oil, or soy-based dips, sometimes alongside light pickled vegetables or a clear broth. In northern China, they are often eaten as a breakfast or light meal with hot tea or soy milk.

Passive prep: 60 minutesActive prep: 60 minutesPassive cooking: 20 minutes

Ingredients

Servings

Dough

  • 550 grams Plain flour
  • 290 millilitres Water
  • 1 tablespoon Neutral oil
  • 5 grams Dried yeast
  • 6 grams White sugar

Filling

  • 500 grams Minced pork 20%
  • 3 Spring onions
  • 3 centimetres Ginger
  • 200 grams Napa cabbage
  • 2 tablespoons Light soy sauce
  • 1.5 tablespoons Dark soy sauce
  • 1 tablespoon Shaoxing wine (optional)
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Sesame oil
  • 1 teaspoon White sugar
  • 1.5 teaspoons Ground white pepper
  • 1 teaspoon Cornflour
  • 2 tablespoons Water

Instructions

Dough

  1. In a bowl, dissolve the yeast and sugar in the warm water (about 40 °C). Leave for 5 minutes until slightly foamy.
  2. Add the flour and oil, and mix into a shaggy dough. Knead 8–10 minutes by hand until smooth and elastic.
  3. Place in a lightly oiled bowl, cover, and let it rise until doubled (about 1 hour in a warm place).

Filling

  1. Finely chop the napa cabbage and place in a bowl. Add a pinch of salt and leave for 10 minutes, then squeeze out as much liquid as possible.
  2. In a large bowl, combine the pork, soy sauces, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, cornflour, and water. Stir in one direction until the liquid is absorbed and the mixture looks sticky.
  3. Fold in the cabbage, finely chopped spring onion, and grated ginger. Chill until ready to use.

Assembly and steaming

  1. Once the dough has doubled, punch it down and knead briefly.
  2. Divide into 20-24 equal pieces. Shape into balls, then flatten into discs about 0.5 cm in the centre and slightly thinner around the edges.
  3. Place 1 tablespoon of filling in the middle. Pleat the edges, pinching to seal at the top.
  4. Rest the assembled baozi for at least 15 minutes while you prepare the steamer.
  5. Bring water in a steamer to a steady boil.
  6. Place the buns inside leaving a little gap between each one. Steam over medium heat for 20-25 minutes.
  7. Turn off heat and rest 5 minutes before lifting the lid.

Video tutorial

Helpful notes

Cooking tips

  • Salt the cabbage first to draw out excess water so the filling doesn’t leak inside the bun.
  • Always mix the filling in one direction (clockwise or counter-clockwise) until sticky. This develops protein strands that hold liquid in.
  • Aim for 0.5 cm in the middle, 0.3 cm at the edges. This prevents tears and avoids a doughy top knot.
  • If you need to rest assembled baozi for a while before steaming, rest with the steam seam-side down. This prevents the seal from loosening, flattens the base, and ensures even puffing.
  • Put the buns into a fully boiling steamer so they rise immediately and don't shrivel.
  • Steam on a medium heat with a steady boil. Steaming on too high heat will result in wrinkly skin; too weak will result in heavy buns.
  • Leave at least 2 cm between buns as they expand a lot.
  • After cooking, turn off the heat and wait 2 minutes before opening. Prevents sudden collapse from cold air.

Alternative ingredients

  • Chicken or turkey mince can be used instead of pork. If using turkey, add a little extra neutral oil.
  • Chinese chives can be used instead of napa cabbage. If you want something similar to the texture of napa cabbage, use pak choi or white cabbage (as a last resort because it is firmer).
  • Dry sherry or mirin (less sweet) are the best substitutes for Shaoxing wine.

Storage instructions

Allow steamed baozi to cool completely before storing.

Refrigeration: Uncooked baozi can be stored in the fridge for up to 24 hours in a airtight container; however, for optimal taste and texture, cook within 6-8 hours of assembling. Cooked baozi can last for 2-3 days in an airtight container.

Freezer: Freeze baozi (before steaming) on a tray, then transfer to a freezer-safe bag. They last for up to 3 months. If possible, avoid freezing steamed baozi.

Re-heating instructions

Don’t defrost as they can be cooked directly from frozen.

Steamer: Steam cooked baozi from fridge for 5 minutes. If steaming uncooked baozi from frozen, add an extra 5 minutes to initial cooking time (25-30 minutes).

Microwave: Microwaving dries them out unless you wrap in a damp towel. Re-heat cooked baozi until hot throughout.

Stove: Place in a non-stick pan with a splash of water, cover with lid. Gently steam for 5 minutes if from already cooked from the fridge.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 901kcal (40%), Protein: 37g (62%), Fat: 32.7g (41%), Saturated fat: 10.8g (72%), Carbohydrates: 110g (40%), Sugars: 4.3g (17%), Fibre: 4.7g (16%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.

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