Baozi recipe (Chinese steamed buns)

Perfectly fluffy, incredibly juicy, and bursting with flavor, these baozi will transport you straight to the bustling streets of China. This baozi recipe uses pork belly and napa cabbage for a delicious filling.

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Soft, fresh pork baozi will always take me back to summer mornings in Shanghai. I would wake up before 6, right when the streets were starting to get busy. The world would be illuminated in a cool, grey light, and already you could feel the humidity in the air. These were the mornings when I would walk out of my grandparents’ apartment, go down their old, slow elevator, and venture out to find a bite to eat. 

There was always, ALWAYS, a plethora of options.  You could find baozi on every corner, their perfectly fluffy, white forms stacked high in bamboo steamers. That first bite was pure heaven – soft, airy skin would fall open to reveal the warm, savory insides.

I’m now an adult and haven’t spent a summer in Shanghai for many years, but the memory of these fragrant steamed buns lingers on my mind and on my tongue. This is definitely something I want to bring to my own kitchen, though of course with a homemade twist. Today’s baozi recipe will teach you how to make perfect, fluffy steamed buns with the absolute juiciest stuffing. I hope when you bite into it, you will taste some of the joy I felt during my summers in China.

Tips and tricks for baozi wrappers

• Make sure your water is lukewarm, but not hot. You don’t want to kill your yeast.
• Add the water a little bit at a time – the dough will come together slowly and you don’t want to make it too sticky.
• Place the dough in a warm area to help it rise. One trick is to place it in the oven and wedge a spatula to crack the door. The oven lights will create a nice warm environment.
• Make sure to knead thoroughly to remove any lumps and bumps, otherwise the dough may collapse in the steamer
• If you find you have a little dough leftover, you can roll them up into little buns and steam them to make mantou (steamed buns)

Tips and tricks for baozi filling

• For a super juicy filling, use meat with a high percentage of fat. I find that ground pork belly gives you the juiciest texture. Of course, the juicier the filling, the more likely your bao will sink a little when you steam them
• Make sure to squeeze the water out of your napa cabbage to avoid extra moisture
• If find that you have a little filling leftover, you can cook in a pan with some oil to create a pork and napa cabbage stir fry
• If you’re vegetarian, you can replace the meat with soft tofu or finely chopped firm tofu. Just remember to squeeze out any moisture, and that your texture may be a little stiffer without the fat of the meat. 

Tips and tricks for shaping and steaming

• When you make the wrapper, only roll the edges of the dough so that the center is thick and can support the weight of the filling
• When you’re just learning to fold the bao, put less filling to make it easier to close. As you get more experienced, you can add more.
• If you don’t have a steamer, you can do the following in a pinch:
  • Fill the bottom of a pan or wok with water. You’ll need a pan with deep sides. Place a heat proof bowl in the water. Place a heat proof plate on top of the bowl, cover with parchment paper, and add your bao. Cover everything with a lid, which will trap the steam and create a pseudo-steamer.

If you have any confusion about how to fold the bao, I’ve made a video for you. It’s much easier to follow along visually, so I would recommend taking the time to watch on my Instagram:

How to make baozi (Chinese steamed bun)

Making this baozi recipe is one of my favorite family activities. It’s so fun to fold and relaxing to fold the bao, and you’re always rewarded with a delicious meal at the end!

Other Asian-inspired recipes:

• Japanese milk bread by hand
• Spicy vegan soup noodles

If you make this recipe, please let me know! I always love to see what my readers are cooking. You can comment below or tag me on Instagram @halicopteraway.