meat buns

How to Make Chinese Pork Buns: A Step-by-Step Guide

Chinese pork buns, or *baozi*, are fluffy, steamed delights filled with savory pork. Here’s a simple 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, combine 300g ground pork, 2 chopped shiitake mushrooms, 1 minced ginger, 1 chopped green onion, 2 soy sauce, 1 oyster sauce, 1 sesame oil, and a pinch of white pepper. Mix well and refrigerate for 30 minutes to enhance the flavor.

To assemble, punch down the dough and divide it into 12 equal portions. Roll each into a circle, place a tablespoon of filling in the center, and pleat the edges to seal. Place the buns on parchment paper and let them proof for 15 minutes.

Steam the buns over high heat for 15–20 minutes. Avoid opening the lid prematurely to prevent deflation. Serve hot with soy sauce or chili oil.

These buns are best enjoyed fresh but can be frozen for later. Enjoy the homemade taste of this classic Chinese snack!