These delicious steamed pork buns are made with fresh ingredients stuffed into a savory dough and steamed to perfection! The resulting buns feature a fluffy texture with an amazing savory filling– an easy recipe to make right at home!
Why You’ll Love These Steamed Pork Buns
Steamed pork buns, also known as baozi (in Cantonese cuisine), are a type of soft, fluffy, steamed bread filled with savory pork. They are a popular dish in Chinese cuisine, often enjoyed as dim sum or a snack. And while you can find them at local Chinese restaurants (or frozen buns at grocery stores), they are super fun (and pretty easy!) to make from scratch right at home.
Today we’re making these Chinese-style pork buns gluten-free! They are delicious, filling, and the perfect grab-and-go food. There are many different ways to make these, and while this version isn’t the most authentic, it’s my take on traditional pork buns or “baozi” packed with pork and veggies. It’s so flavorful and my kids love it too.
It takes a bit of time to work on the dough, but it comes together easily and becomes so fluffy and delicious!
Looking for more Chinese-inspired recipes to make at home? Check these out: Chinese Smashed Cucumber Salad, Chinese Eggplant and Pork, and Sesame Chicken.
Watch a Short Video of This Recipe
Ingredient Notes
For detailed instructions and ingredient amounts, please see the printable recipe card below!
Buns
- instant yeast
- granulated sugar
- warm water: Make sure you’re using warm water here– cold water slows down the activation and the rise will take much longer.
- gluten-free flour: With xanthan gum – I used Bob’s Red Mill’s. If you’re not gluten-free, you can use regular all-purpose flour instead.
- baking soda
- sea salt
Pork Filling
- ground pork
- cabbage
- carrot
- green onions
- garlic cloves
- fresh ginger
- tamari sauce: You can use soy sauce if not gluten-free.
- oyster sauce
- toasted sesame oil
- cornstarch
- sea salt
- sugar
- five spice powder
Step-by-Step Instructions
Step 1
Stir together instant yeast, sugar, and warm water in a large bowl and let sit for 10 min until foamy.
Step 2
Then add and combine flour, baking soda, and salt and stir until a soft dough forms. Use your hands to knead until smooth and forms into a slightly sticky ball.
Step 3
Cover with a kitchen towel and let it sit for about 1 hr at room temperature to let the dough rise. It is ready when it doubles in size.
Step 4
While the dough is rising, combine all ingredients for the pork filling in a large mixing bowl and mix. Place in the fridge until ready to use. Line a bamboo steamer or a regular steamer basket with parchment paper, and poke some holes into it with a sharp knife.
Step 5
Once the dough is ready, sprinkle flour on a clean surface, then knead the dough a few times. Divide the dough into 2 equal pieces, then make a long tube (log) with each piece. Slice each log into 6 equal pieces, so you have 12 pieces total.
Step 6
Shape a piece of dough into a ball, then flatten it out into a circle with your hands. Add about 2 tbsp of the filling in the center, then close the outer edges to close over the filling into a ball rolling it between your hands until smooth.
Step 7
Place on the prepared steamer basket, cover, and repeat with the rest of the dough and filling, leaving about 1-inch space in between the buns. If the steamer basket is full, you can place the dough balls on a parchment paper-lined plate and cover it with a kitchen towel. Keep covered for 15 min until they puff up slightly.
Step 8
Boil a pot of water over high heat, then add the steamer basket inside. Steam on full boil for 15 minutes. Turn off the heat, and let the buns sit for 4-5 minutes before opening the lid. Repeat with the rest of the pork buns.
Step 9
Enjoy these savory buns warm on their own, or with your favorite dipping sauce like chili oil or mixture of soy sauce and vinegar.
Expert Tips
- These buns won’t be pleated, it’s hard to make a gluten-free dough that easily stretches and molds. You’ll just form them into smooth balls, and they’ll still be delicious!
Serving & Storage Tips
Enjoy warm on their own, or with your favorite dipping sauce like chili oil or a mixture of soy sauce and vinegar.
These are best eaten fresh. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Make sure to separate the buns with parchment paper so they don’t stick to each other. The bun will harden when chilled. To reheat and soften, microwave for 2 minutes or you can steam them again for about 5 minutes.
Recipe FAQs
Eat with your favorite dipping sauce like chili oil or a mixture of soy sauce and vinegar.
The term “bao” (pronounced “bow”) is the Chinese word for “bun.” referring to a yeasted dough that is stuffed and steamed into a fluffy bun. So, whether you call them steamed buns or bao buns, they are essentially the same dish.
More Asian-Inspired Recipes
- Crispy Rice Paper Dumplings
- 30 Minute Pad See Ew
- Viral Smash Dumpling Tacos
- Homemade Korean Dumplings (Mandu)
- Easy Asian Pork Meatballs
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Chinese-Inspired Steamed Pork Buns Recipe (Baozi)
Ingredients
Buns
- 2 tsp instant yeast
- 2 tsp granulated sugar
- 1 cup warm water
- 2¼ cup gluten free flour with xanthan gum – I used Bob's Red Mill's
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Pork Filling
- 3/4 lb ground pork
- 1/2 cup cabbage finely chopped
- 1/4 cup carrot finely grated
- 1/4 cup green onions finely chopped
- 3 garlic cloves minced
- 1/2 inch fresh ginger finely grated
- 3 tbsp tamari sauce or soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1/4 tsp five spice powder
Instructions
- Stir together instant yeast, sugar, and warm water in a large bowl and let sit for 10 min until foamy.
- Add flour, baking soda, and salt and stir until dough forms. Use your hands to knead until smooth and forms into a slightly sticky ball.
- Cover with a kitchen towel and let it sit for about 1 hr at room temperature until it doubles in size.
- While the dough is rising, combine all ingredients for the pork filling in a bowl and mix. Place in the fridge until ready to use. Line a bamboo or a regular steamer basket with parchment paper, and poke some holes into it with a sharp knife.
- Once the dough is ready, sprinkle flour on a clean surface, then knead the dough a few times. Divide the dough into 2 equal pieces, then make a log with each piece. Slice each log into 6 equal pieces, so you have 12 pieces total.
- Shape a piece into a ball, then flatten it out into a circle with your hands. Add about 2 tbsp of the filling in the center, then close the outer edges to close over the filling into a ball rolling it between your hands until smooth.
- Place on the prepared steamer basket, cover, and repeat with the rest of the dough and filling, leaving about 1 inch space in between the buns. If the steamer basket is full, you can place the buns on a parchment paper lined plate and cover with a kitchen towel. Keep covered for 15 min until they puff up slightly.
- Boil a pot of water over high heat, then add the steamer basket inside. Steam on full boil for 15 minutes. Turn off heat, and let the buns sit for 4-5 minutes before opening the lid. Repeat with the rest of the pork buns.
- Enjoy warm on its own, or with your favorite dipping sauce like chili oil or mixture of soy sauce and vinegar.
Video
Notes
Expert Tips
- These buns won’t be pleated, it’s hard to make a gluten-free dough that easily stretches and molds. You’ll just form them into smooth balls, and they’ll still be delicious!
Serving & Storage Tips
Enjoy warm on their own, or with your favorite dipping sauce like chili oil or a mixture of soy sauce and vinegar. These are best eaten fresh. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Make sure to separate the buns with parchment paper so they don’t stick to each other. The bun will harden when chilled. To reheat and soften, microwave for 2 minutes or you can steam them again for about 5 minutes.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
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