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Baozi, small steamed buns filled with pork

Baozi, steamed pork buns

Main dishes

Soft, steamed buns filled with ground pork seasoned with soy sauce, ginger, and leek: a classic Chinese dish that you can easily make at home.

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At a glance: serves 4 people, 2 hr 10 min total (1 hr prep, 20 min cook time and 50 min resting), difficulty: medium, about $1.17 per person.

Recipe from NikiWiki, CTHOE, Jozeil and 2 other contributors, adapted by Recette de cuisine ·

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Baozi are steamed buns filled with various ingredients, and are eaten at all meals in China, especially for breakfast.

Ingredients and directions

  • Prep time1 hr
  • Cook time20 min
  • Resting50 min
  • Total2 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodSteaming
  • Estimated cost$4.67 $1.17 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 16, 2026.

Ingredients

4 people
  • $0.80
  • $0.38
  • $2.40
  • $0.40
  • $0.07
  • $0.07
  • $0.26
  • $0.01
  • $0.15
  • $0.13

Prices from US supermarkets for 6 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Sift the flour and mix it with the water and dry yeast. ≈ 4 min
  2. Cover with cling film and let rise in a warm place for about 50 minutes, or until the dough has doubled in volume. It should be soft, not too sticky or too firm.
  3. Wash the leek, peel the ginger, and finely chop both. ≈ 8 min
  4. Use a fork to crush the ground pork in a mixing bowl. ≈ 4 min
  5. The farce should have the consistency of quenelle farce. ≈ 3 min
  6. Add the two soy sauces, sesame oil, rice wine, egg, sugar, and rice vinegar to the meat, and mix well. ≈ 4 min
  7. The mixture should become gelatinous. If necessary, add a little sunflower oil. ≈ 3 min
  8. Add the ginger and leek to the filling. ≈ 4 min
  9. After the rising time, knead the dough again, then roll it out on a floured surface into a long sausage shape.
  10. Cut the sausage into small portions, about 20 pieces each. ≈ 8 min
  11. Flatten each piece with the palm of your hand, then lightly dust them with flour to prevent them from sticking together. ≈ 3 min
  12. Roll one of the discs into a small circle. The center should be thicker than the edges. ≈ 4 min
  13. Repeat the process for all the discs. ≈ 3 min
  14. Hold a disc in your palm, and place a generous spoonful of filling in the center. ≈ 3 min
  15. Gently press down on the back of the hand so that the filling stays in a cavity. ≈ 3 min
  16. With the other hand, fold the edges all around to close the bread. Pinch them carefully. ≈ 3 min
  17. Repeat for all the baozi. ≈ 3 min
  18. Make sure the bread is properly sealed, otherwise the juice will escape and it will become dry. ≈ 3 min
  19. Cut a piece of parchment paper to fit the size of the steamer basket and place it at the bottom. ≈ 3 min
  20. Arrange the baozi, leaving some space between them, as they will continue to expand. ≈ 3 min
  21. Heat up a little water in a wok or saucepan.
  22. Place the steaming basket on top of the wok and close it with the lid.
  23. Make sure the bread doesn’t soak in the water; it should only be cooked using steam.
  24. Also, make sure the water doesn’t completely evaporate. ≈ 3 min
  25. After approximately 18 minutes of steaming, the baozi are ready.

The bill

Baozi, steamed pork buns

  • 500 g of flour (the whitest possible)$0.80
  • 1 packet of dry yeast$0.38
  • 250 g of ground pork$2.40
  • 1 egg$0.40
  • 1 tablespoon of light soy sauce$0.07
  • 1 tablespoon of dark soy sauce$0.07
  • 1 tablespoon of sesame oil$0.26
  • 1 teaspoon of sugar$0.01
  • One piece of ginger, about the size of a finger$0.15
  • 2 tablespoons of vegetable oil$0.13

Total$4.67

that's $1.17 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of flour (the whitest possible)
  • 250 ml of warm water
  • 1 packet of dry yeast
  • 250 g of ground pork
  • 1 egg
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sugar
  • A pinch of salt
  • One piece of ginger, about the size of a finger
  • One leek, about 10 cm long
  • 2 tablespoons of vegetable oil
  • Rice wine, with a flavour
  • rice vinegar, to taste

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