dough:

1 1/2 tsp. / 5g yeast
2 tsp. / 8g sugar
1 1/2 cups / 355ml lukewarm water
5 cups / 580g flour (substitute up to 10% by weight with cornstarch)

  • dissolve yeast and sugar in water and rest 10-15 minutes until foamy
  • add flour slowly until a soft dough forms, kneading for about 15 minutes
  • cover and proof until doubled, about 1 hour

filling:

1 1/2 lbs. / 700g ground pork
3 tbsp. / 45ml water

  • combine and set aside

2 tbsp. / 30ml rice wine or dry sherry
1 tbsp. / 15 ml dark soy sauce
3 tbsp. / 45ml bean sauce or hoisin
1 tbsp. / 15ml oyster sauce
1 tsp. / 4g sugar
1/2 tsp. white pepper
2 tsp. / 10ml sesame oil

  • combine and set aside

3 tbsp. / 45ml vegetable oil
2 tbsp. / 20g minced ginger
1 large / 200g onion, minced
100g cabbage, chopped

  • heat oil in wok or dutch oven and saute until onions soften
  • add pork mixture and cook until opaque
  • add cabbage and mix well
  • add sauce mixture and mix well
  • taste and adjust seasoning, then continue cooking until liquid is boiled off

1 1/2 tsp. cornstarch mixed with 1 tbsp. water
3 scallions, finely chopped

  • mix cornstarch and water and add to the pot, cooking for a minutes
  • remove from heat and stir in scallions

assembly:

  • divide dough into 20 equal pieces (about 48-50g each)
  • roll each dough ball into a disc that is thinner at the edges
  • fill each bun and fold or pinch edges to seal (10-15 pleats is typical), or just pinch together and put seam-side down
  • brush steamer with oil and/or line with cabbage leaves or parchment, then add buns to steamer as you make them
  • cover and rest in steamer for 15 minutes before steaming
  • put steamer over cold water and turn on heat to medium for 15 minutes
  • turn off the heat and rest for 5 minutes before removing from hot water or opening the lid

source: https://thewoksoflife.com/steamed-pork-buns-baozi/#recipe

01/03/2026: these were good, but i would make a few changes next time:

  • drain the filling in a colander to reduce juiciness (esp. at end of filling)
  • using higher heat (the buns did not steam properly on medium)