Delicious Baozi with Savory Pork Filling Easy Homemade Recipe for Perfect Steamed Buns

Let me tell you, the moment you catch the warm, yeasty aroma of freshly steamed baozi with savory pork filling, you’re instantly transported to a bustling street market in Asia. The soft, pillowy bun gives way to a juicy, flavorful pork center that’s just bursting with umami goodness. The first time I made these delightful steamed buns, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make dumplings, but baozi always felt like a mysterious treasure to me. I stumbled upon this recipe on a rainy weekend, trying to recreate that perfect balance of fluffy dough and juicy filling. Honestly, I wish I had discovered this recipe years ago—it’s dangerously easy and delivers pure, nostalgic comfort in every bite.

My family couldn’t stop sneaking the baozi off the steaming rack (and I can’t really blame them). It quickly became a staple for our family gatherings and weekend treats. Whether you’re looking for a sweet treat for your kids, a crowd-pleaser for your next potluck, or just want to brighten up your Pinterest cookie board with a savory twist, this delicious baozi with savory pork filling recipe is going to feel like a warm hug you didn’t know you needed.

After testing it multiple times in the name of research, of course, I can confidently say this recipe shines every time. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this delicious baozi with savory pork filling recipe isn’t just another steamed bun in the sea. From my kitchen to yours, here’s why it’s a keeper:

• Quick & Easy: Comes together in under 2 hours, with most of that time dedicated to steaming and resting. Perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have these pantry staples on hand.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or even as a grab-and-go snack.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. You’ll witness hands reaching for seconds before you know it.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food—a pillowy bun with juicy, savory, perfectly seasoned pork that’ll make your taste buds sing.

What sets this recipe apart? It’s the little things, you know—the way the pork filling is seasoned just right with a touch of soy, ginger, and sesame oil, and the dough’s soft texture from a perfect proofing process. It’s not just good; it’s the kind of bite that makes you close your eyes and savor the moment. It’s comfort food with a soulful twist that’s healthier and fuss-free, making it a stress-free way to impress guests or add magic to your weeknight dinners.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• For the Dough:
  • All-purpose flour – 3 ½ cups (440g), for a soft, tender bun
  • Active dry yeast – 2 ¼ tsp (1 packet), to get that perfect rise
  • Granulated sugar – 2 tbsp (adds just the right touch of sweetness)
  • Warm water – 1 ¼ cups (300 ml), about 110°F (43°C) to activate the yeast
  • Vegetable oil – 2 tbsp, for moisture and softness
  • Salt – ½ tsp, balances the dough flavor
• For the Savory Pork Filling:
  • Ground pork – 12 oz (340g), preferably 20% fat for juiciness
  • Green onions – 3 stalks, finely chopped
  • Fresh ginger – 1 tbsp, minced (adds warmth and zing)
  • Soy sauce – 2 tbsp (I recommend Kikkoman for best flavor)
  • Oyster sauce – 1 tbsp (optional, but adds depth)
  • Sesame oil – 1 tsp, for that nutty aroma
  • Shaoxing wine or dry sherry – 1 tbsp (helps tenderize and flavor the pork)
  • White pepper – ½ tsp, gentle heat without overpowering
  • Salt – ½ tsp, to taste
  • Water chestnuts – ½ cup, finely chopped (optional, for crunch)

Ingredient Tips: Use fresh ginger and green onions for the best flavor punch. If you want a gluten-free dough, swap all-purpose flour for a gluten-free flour blend, but be mindful the texture will differ. For a dairy-free recipe, this is naturally free of dairy, so no worries there. Feel free to swap ground pork with ground chicken or turkey for a leaner filling.

Equipment Needed

• Large mixing bowl – for dough and filling prep
• Steamer basket or bamboo steamer – essential for that authentic steamed baozi texture
• Rolling pin – to roll out the dough into even circles
• Pastry brush – to brush water on dough edges for sealing
• Kitchen scale (optional) – helpful for portioning dough and filling evenly
• Plastic wrap or clean kitchen towel – to cover dough while it proofs

If you don’t have a bamboo steamer, a metal steamer basket that fits inside a pot works just as well. I’ve also used a large colander with a lid in a pinch. Keep your steamer well-maintained by wiping it clean after each use and letting it dry fully to avoid mold. For rolling out dough, a simple wine bottle can work if you don’t have a rolling pin handy!

Preparation Method

1. Activate the yeast: In a small bowl, combine 1 ¼ cups (300 ml) of warm water (about 110°F / 43°C) with 2 tbsp sugar and 2 ¼ tsp active dry yeast. Stir lightly and let sit for 5-10 minutes until foamy. This shows your yeast is alive and kicking.
2. Make the dough: In a large mixing bowl, whisk together 3 ½ cups (440g) all-purpose flour and ½ tsp salt. Add the yeast mixture and 2 tbsp vegetable oil. Stir with a wooden spoon or your hands until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour but be careful not to add too much—you want it soft, not tough.
4. First proof: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size. A cozy spot near a sunny window works wonders.
5. Prepare the filling: While the dough rises, combine 12 oz (340g) ground pork, 3 chopped green onions, 1 tbsp minced ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tsp sesame oil, 1 tbsp Shaoxing wine, ½ tsp white pepper, ½ tsp salt, and ½ cup finely chopped water chestnuts (optional) in a bowl. Mix well until everything is evenly combined. For best texture, mix with your hands or chopsticks in one direction.
6. Divide the dough: After the dough has doubled, punch it down to release air. Turn it out onto a floured surface and divide into 16 equal pieces (about 50g each). Roll each piece into a smooth ball and cover with a towel to prevent drying.
7. Roll out the buns: Take one dough ball and flatten it with your palm, then roll into a 4-inch (10 cm) circle, with the edges slightly thinner than the center. This helps with folding and sealing.
8. Fill and shape: Place about 1 tablespoon (15g) of pork filling in the center of the dough circle. Wet the edges lightly with water using your finger or a pastry brush. Gather the edges around the filling, pleating as you go, and pinch tightly at the top to seal. It’s okay if your pleats aren’t perfect—it adds charm!
9. Prepare to steam: Line your steamer basket with parchment paper circles or cabbage leaves to prevent sticking. Place the baozi in the steamer with some space between them to expand.
10. Second proof: Cover and let the buns rest for 15-20 minutes to puff up slightly before steaming.
11. Steam the baozi: Bring water to a boil in your steamer pot. Place the steamer basket over boiling water, cover, and steam for 15 minutes over medium-high heat. Avoid opening the lid during steaming to keep the buns fluffy.
12. Serve: Turn off heat and let the buns sit, covered, for 5 minutes before removing the lid (this prevents shrinkage). Serve warm and enjoy!

Pro tip: If the dough feels too sticky to handle, dust your hands lightly with flour but avoid over-flouring. And if you want a silkier filling texture, try mixing the pork with a splash of cold water and a teaspoon of cornstarch before adding the seasonings.

Cooking Tips & Techniques

Making delicious baozi with savory pork filling can seem intimidating, but here are some tips I’ve learned through trial (and error!).

• Don’t rush the proofing: Letting the dough rise fully is key to that soft, fluffy texture. If your kitchen is cold, place the dough near a warm spot or inside an oven with just the light on.
• Keep the filling moist: Pork can dry out if overcooked. Mixing in a little water and cornstarch helps keep it juicy inside the bun.
• Seal those buns tight: Make sure to wet the edges well and pinch firmly. Otherwise, you risk losing the filling mid-steam (been there, done that!).
• Steaming technique: Avoid opening the lid during steaming. Every peek lets out precious steam and can make buns collapse or become tough.
• Use parchment or cabbage leaves: Prevents sticking and makes cleanup way easier.
• Batch steaming: If you’re making a big batch, steam in multiple rounds for best results rather than crowding the steamer.

Honestly, the first time I steamed these, I didn’t cover the dough properly and ended up with tough buns. Lesson learned: patience and a damp cloth go a long way.

Variations & Adaptations

You can customize this delicious baozi with savory pork filling recipe in plenty of ways. Here are some ideas I’ve tried or recommend:

• Vegetarian option: Swap the pork for finely chopped shiitake mushrooms and shredded tofu, seasoned with soy sauce and sesame oil. It’s surprisingly satisfying.
• Spicy twist: Add a teaspoon of chili garlic sauce or finely chopped fresh chili to the filling for a kick that wakes up your taste buds.
• Seafood filling: Use ground shrimp or crab meat mixed with ginger and green onions for a light, fresh flavor.
• Different cooking methods: Instead of steaming, these buns can be pan-fried after steaming for a crispy bottom—a technique called “sheng jian bao.”
• Gluten-free adaptation: Use a gluten-free flour blend designed for yeast baking, but note that the texture will be denser.

One of my favorite personal twists is adding finely chopped Chinese chives for an herbal note. Give it a try if you want a little surprise in every bite!

Serving & Storage Suggestions

Serve your baozi warm, straight from the steamer, to enjoy that irresistible fluffy texture and juicy filling. They pair wonderfully with a simple dipping sauce made of soy sauce, black vinegar, and a splash of chili oil.

These buns make a fantastic accompaniment to a light soup or a side of pickled vegetables for a balanced meal. For drinks, green tea or jasmine tea complements the flavors beautifully.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, steam them again for 5-7 minutes until warmed through—microwaving tends to make the dough tough.

You can also freeze unsteamed baozi: place them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. Steam from frozen for about 20 minutes when ready to enjoy. Flavors tend to deepen after a day, so leftovers can be even better!

Nutritional Information & Benefits

This delicious baozi with savory pork filling offers a balanced combination of protein, carbohydrates, and fats, making it a satisfying meal or snack. A serving (2 buns) typically provides around 350-400 calories, with approximately 15-18 grams of protein from the pork.

The pork filling is rich in B vitamins and iron, essential for energy and overall wellness. Using lean ground pork keeps fat content moderate. The dough is made from simple flour and yeast, offering a source of carbohydrates for sustained energy.

For those mindful of dietary restrictions, this recipe can be adjusted to be low-sodium or gluten-free with the substitutions mentioned earlier. It contains common allergens like gluten, pork, and soy, so keep that in mind if cooking for others.

Conclusion

This delicious baozi with savory pork filling recipe is truly worth making if you crave a comforting, flavorful dish that’s both authentic and approachable. The fluffy steamed buns paired with juicy, well-seasoned pork filling bring that perfect harmony of taste and texture that’s hard to beat.

Feel free to customize the filling or dough to suit your preferences—it’s a recipe that welcomes your creativity. Personally, I love making these for family dinners and watching everyone’s faces light up with every bite. It’s food that feels like home.

Give this recipe a try, share your variations, and let me know how it turns out! Your kitchen is about to get a whole lot tastier.

FAQs

How long can I store leftover baozi?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming for 5-7 minutes to keep them soft and warm.

Can I freeze baozi before or after steaming?

You can freeze unsteamed baozi on a baking sheet then transfer to a freezer bag. Steam directly from frozen for about 20 minutes. Steamed buns don’t freeze as well and may become tough.

What if I don’t have a bamboo steamer?

A metal steamer basket or even a colander over a pot of boiling water works fine. Just make sure the lid fits tightly to trap steam.

Can I use ground chicken or turkey instead of pork?

Yes! Ground chicken or turkey works well but tends to be leaner, so adding a touch of oil or water keeps the filling juicy.

How do I prevent the buns from sticking while steaming?

Line your steamer basket with parchment paper circles or cabbage leaves under each bun. Also, avoid overcrowding so they have room to expand.

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