The BEST Pork Steamed Buns | Chinese Bao Buns Recipe (猪肉白菜包子)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper.

ginger

🥗Healthier: ginger paste

💰Cheaper: dried ginger

Ginger paste is convenient, while dried ginger is often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Start by making the dough. Add 300 g of lukewarm water to a bowl.

Stir in 2 teaspoons of instant yeast and 1 tablespoon of sugar until well distributed.

Add all-purpose flour and mix with a rubber spatula until the water is absorbed.

Knead the dough for a couple of minutes until a rough dough forms.

Add 2 tablespoons of room temperature butter and knead for about 8 minutes on medium low speed until the butter is absorbed.

Shape the dough into a round ball, cover it, and let it proof for 1 hour or until doubled in size.

While the dough is proofing, prepare the filling. Dice 400 g of baby napa cabbage and season with 1 teaspoon of salt. Let it sit for 20 minutes to draw out moisture.

After 20 minutes, squeeze out most of the water from the cabbage, leaving about 250 g.

Prepare scallion oil by dicing 8 scallions into half-inch pieces and frying them in 1/4 cup of vegetable oil over low heat for 8 to 10 minutes until crispy and dark green.

Combine the scallion oil with the squeezed cabbage and ground pork. Add 2 teaspoons of minced ginger, 2 tablespoons of minced garlic, 1/2 teaspoon of white pepper powder, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1/2 teaspoon of dark soy sauce. Mix until well combined.

Check the dough; it should be doubled in size. Punch it down to eliminate air bubbles.

Roll the dough into a long log and divide it into 18 pieces. Sprinkle flour to prevent sticking and cover them.

Take one piece of dough, flatten it, and roll it out with a rolling pin to create a round wrapper with a thick middle and thinner edges.

Place some filling in the center of the wrapper. Pinch the edges to create pleats, sealing the bun tightly.

Place a piece of parchment paper under each bun and set them in the steamer. Cover and let them proof for another 15 to 20 minutes.

Place the steamer over a pot filled with water. Turn the heat to high and bring the water to a boil. Once steam is visible, switch to medium heat and steam for 20 minutes.

After 20 minutes, turn off the heat and let the buns sit in the steamer for 5 minutes before opening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens