Easy Chinese-Inspired Steamed Pork Buns Recipe (Baozi)

steamed pork buns in a bamboo steamer basket

Easy Chinese-Inspired Steamed Pork Buns Recipe (Baozi)

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!

Prep Time20

Cook Time20

Rising Time1 15

Total Time1 55

Servings: pork buns

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.

Nutrition