meat buns

How to Make Chinese Pork Buns: A Complete Guide

Chinese pork buns, or *baozi*, are beloved for their fluffy dough and savory filling. Here’s a step-by-step guide to making them at home.

For the dough, mix 500g all-purpose flour, 5g yeast, and 10g sugar. Gradually add 250ml warm water and knead into a smooth dough. Let it rise in a warm place for 1–2 hours until doubled in size.

For the filling, prepare 300g ground pork, mixing it with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp ginger, 1 minced garlic clove, and chopped green onions. Stir in 50ml chicken stock for moisture. Add diced wood ear mushrooms or bamboo shoots for texture.

Assembly: Punch down the risen dough and divide into small balls. Roll each into a 3-inch circle, place a spoonful of filling in the center, and pleat the edges to seal. Pinch tightly to prevent leakage.

Steaming: Place buns on parchment-lined steamer baskets. Let them rest for 15 minutes to rise slightly. Steam over high heat for 15–20 minutes. Avoid opening the lid too early to keep them fluffy.

Serve hot with soy sauce or chili oil. These buns are best enjoyed fresh but can be frozen for later reheating. Enjoy your homemade deliciousness!