No Rush Fluffy Baozi Anytime! Easy Chinese Steamed Pork & Cabbage Buns (Bao) with Make-Ahead Dough!

Welcome to Maggie’s Backyard Kitchen! Today, we’re diving into the heart of Chinese cuisine with our Easy Chinese Steamed Pork & Cabbage Buns (Bao) recipe. These soft, pillowy buns are a comforting treat, and the combination of savory pork and crunchy cabbage is simply irresistible.
Tips:
1) If you want firmer buns, skip the sugar and oil in the dough recipe.
2)Dough Preparation:
In hot weather, use cold water or milk to mix the dough. When it’s cold, opt for warm water (around 30-40°C). For the final rise, place the dough in a steamer at room temperature. Alternatively, in cold weather, keep the dough in the steamer with hot water below or in the oven with a bowl of hot water (set beside) during the final rise.
Before refrigerating the dough, allow it to rise partially at room temperature, and then refrigerate it overnight.
3)Steaming Tips:
Don’t steam with high heat; use medium heat instead.
Leave a little gap when covering the steamer to avoid wrinkling the bun’s skin.
To prevent the bao skin from collapsing or shrinking, wait for at least 1-2 minutes before uncovering the steamer.
Easy Chinese Steamed Pork & Cabbage Buns (Bao) Recipe
Chinese Steamed Buns (Baozi) Recipe
Ingredients:
• For the Dough:
Water: 170g
Dry yeast: 2 tsp
Caster sugar: 2-3 tbsp
All-purpose flour: 350g
Salt: 1/4 tsp
Vegetable oil: 1 tbsp
• For the Filling:
Ground pork: 350g
Soy sauce: 2 tbsp
Oyster sauce: 1 tbsp
Sesame oil (a dash)
Sugar: 1 tbsp
Salt: 1/2 tsp
Shredded cabbage: 1/4 (adjust to taste)
Chopped chives (optional)
Instructions:
1. Activate the Yeast:
Mix yeast, sugar, and water in sequence. Let it sit until it becomes frothy (bubbles form).
2. Prepare the Dough:
Combine flour, salt, and vegetable oil in a bowl. Knead until smooth and elastic. Refrigerate the dough overnight for low-temperature fermentation.
3. Bring Dough to Room Temperature:
Take out the dough the next day and let it come to room temperature.
4. Prepare the Filling:
Mix ground pork with soy sauce, oyster sauce, sesame oil, sugar, and salt. Add chopped chives if desired.
5. Shape the Buns:
Divide the dough into 10-12 pieces. Roll each piece into a round wrapper (thinner edges, thicker center). Place a spoonful of filling in the center, pinch to seal, and arrange on parchment paper-lined steamer trays (leave enough space between buns to prevent sticking).
6. Final Proofing:
Let the buns proof in a warm place for 20-30 minutes, until lightly pressed with a finger (slowly bounces back).
7. Steam the Buns:
Start steaming with cold water. Use medium heat and slightly open the steamer lid. Steam for 12-15 minutes. Turn off the heat, let them rest for 2 minutes, then remove the buns from the steamer and place them on a dry cloth to prevent moisture.
Enjoy your homemade Chinese steamed buns!🍚👩‍🍳🌟