Steamed Pork Buns (Baozi)

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There’s something comforting about knowing you’ve got a stash of homemade steamed pork buns waiting in the freezer. On days when I don’t feel like chopping or even thinking about dinner, I grab a few of these baozi, steam them up, and suddenly it’s like I put effort into a proper meal.

These buns have saved me on tired weeknights, last-minute lunches, and even one too many late-night cravings. And the best part? They’re easier to make than most people think—especially once you stop stressing about perfect pleats.

Why I Always Keep a Batch in the Freezer

Some folks swear by frozen pizza or ice cream as their must-have. Me? I need my freezer to have steamed rice, frozen dumplings, and at least one tray of these pork buns tucked in the back. They’re my backup dinner, my travel snack, and sometimes even breakfast when I want something savory and satisfying.

Making them from scratch lets you control everything—from how juicy the filling is to how much meat you pack in. And honestly, they freeze better than most takeout versions. Just steam and go.

No Need to Master Fancy Pleats

Let’s be honest—pleating buns is an art, and most of us don’t have the patience to perfect it. Good news? You can skip it entirely.

I used to struggle with making every fold look identical until I realized I could just pinch the top closed and flip the bun over. The result? Smooth, round buns that look bakery-ready with none of the pressure. And if you’re wondering whether there’s a rule about savory buns being pleated and sweet ones being smooth… forget it. These are your buns. Do what works.

A Simple Trick for Sealing Without Tears

One tip I’ve learned the hard way: don’t let your fingers get wet while sealing. If the dough gets damp from the filling or your hands, it becomes impossible to close cleanly. Dry hands and a little flour on the surface make all the difference between a neat seal and a soggy mess.

A Quick Word on the Pork Filling

Sure, you can buy pre-ground pork. I do it too when I’m short on time. But if you ever have a few extra minutes and a sharp knife, hand-chopping your own meat makes a big difference. The texture is chunkier and juicier—closer to what you’d find in a really good dim sum restaurant.

All you need is a cutting board, a heavy knife, and a few minutes. I find it oddly satisfying and always worth it for the flavor payoff.

How I Make the Dough

Start by dissolving some yeast and sugar in warm water. I usually use a large mixing bowl because it gives me space to knead without making a mess. Once the yeast gets foamy, I gradually add flour and knead until the dough turns soft and smooth. It should be easy to handle—neither sticky nor stiff.

If I’m using my stand mixer, I let it knead while I prep the filling. Otherwise, I knead by hand and always aim for that smooth, springy texture that reminds me of soft pillows.

Then I cover it with a damp cloth and let it rise for an hour. If my kitchen’s cold, I sometimes let it proof in the oven with the light on.

Making the Juicy Pork Filling

While the dough’s rising, I get to work on the filling. I start by mixing a splash of water into the pork—this helps keep it extra moist. Then I sauté ginger and onions in oil until everything smells rich and fragrant.

Once that’s ready, I toss in the pork and stir constantly until it loses its pink color. Don’t bother browning it—just cook it through. Then comes the flavor bomb: dark soy sauce, oyster sauce, a bit of wine, sesame oil, sweet bean paste, and a pinch of sugar. The combination makes the filling rich, savory, and just slightly sweet.

To thicken it up and avoid soggy buns, I stir in a little cornstarch slurry and let it bubble for a minute. Once it cools down, I mix in chopped scallions for some fresh bite.

Time to Shape and Fill

After the dough has puffed up, I give it a quick knead to push out any air bubbles. Then I divide it into equal portions—usually around 20 buns, each weighing about 48–50 grams.

Here’s a little trick: roll the dough circles so the edges are thinner than the center. That way, when you close the buns, the filling sits comfortably in the middle without breaking through.

For filling, start small if you’re new to folding. I usually use one hand to cup the dough and the other to pleat and turn. It takes a few tries, but you’ll get there. Or—like I mentioned earlier—skip the pleating and just pinch and flip.

Once filled, I place each bun on a parchment square and let them rest again for 15 minutes while I prep the steamer.

Steaming Without Fuss

I use a bamboo steamer with multiple levels so I can cook more at once. You can also use a metal steamer or even a makeshift setup with a pot and colander—whatever you’ve got.

Just make sure the buns aren’t sitting in water. I brush the steamer base with oil or use parchment to keep them from sticking. Napa cabbage leaves also work great.

Start the steaming with cold water in the pot. Once the heat’s on, I steam the buns for 15 minutes. Then, and this part matters—turn off the heat and let them sit for another 5 minutes before lifting the lid. Skipping this step can make the buns deflate, and no one wants that.

How I Store and Reheat Leftovers

If you somehow have buns left, let them cool completely and pop them in an airtight container. They’ll last a few days in the fridge or a few weeks in the freezer.

To reheat from the fridge, I usually just microwave for a minute or two, covered with a damp paper towel. But steaming always brings them back to life—5 minutes from chilled, about 8 from frozen.

Final Thoughts

There’s nothing like tearing into a warm steamed pork bun with the filling still juicy and steaming inside. These baozi have become one of those recipes I never get tired of making—and I always regret not making more. They freeze beautifully, taste better than takeout, and let you pack all your favorite flavors inside.

Whether you’re folding like a pro or just flipping them over and calling it a day, these buns are all about comfort. Make a batch, freeze a bunch, and thank yourself later when dinner’s ready in 10 minutes.

Try other Chinese recipes:

• Chinese Sausage Rice
• Easy Homemade Sukiyaki
• Chinese BBQ Ribs