Soft, cloud-like dough wrapped around a juicy, aromatic filling—baozi (包子), the quintessential Chinese steamed buns, are pure comfort in every bite. These bao buns puff up into snowy pillows, releasing fragrant steam the moment you lift the basket lid. Master this baozi recipe Chinese-style and you’ll have a crowd-pleasing snack, dim-sum star, or lunchbox hero that disappears as soon as it’s served.
Table of Contents
How to Make Baozi
Making baozi is easier than it looks: knead a simple mantou dough, stir together a savory pork-and-cabbage filling, pleat the buns, then steam until they’re springy and white. Give yourself about two hours—most of that is proofing and steaming time—and you’ll be rewarded with restaurant-quality Chinese buns fresh from your own kitchen.
Ingredients
Mantou Dough
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3 ½ cups all-purpose flour
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2 tsp instant yeast
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3 Tbsp sugar
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1 cup warm water (≈ 240 ml)
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2 Tbsp neutral oil (canola or sunflower)
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¼ tsp salt
Classic Pork Filling
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1 lb ground pork
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1 cup finely chopped napa cabbage, salted & squeezed dry
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2 green onions, minced
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1 Tbsp soy sauce
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1 Tbsp oyster sauce
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1 Tbsp Shaoxing wine (or dry sherry)
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1 tsp sesame oil
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½ tsp white pepper
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1 tsp grated ginger
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1 garlic clove, minced
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1 tsp cornstarch
For Steaming
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Parchment squares or cabbage leaves
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Bamboo or metal steamer basket with lid
Instructions
-
Make the Dough
Stir warm water, sugar, and yeast; rest 5 minutes. Add flour, salt, and oil. Mix until shaggy, then knead 8–10 minutes until smooth. Cover and proof 1 hour, or until doubled. -
Prepare the Filling
In a bowl, combine pork, cabbage, green onion, seasonings, and cornstarch. Stir vigorously until the mixture feels sticky—this locks in moisture. -
Shape the Baozi
Punch down dough and divide into 12 equal pieces. Roll each into a ball, then flatten into a 4-inch circle, keeping the center thicker. Spoon about 1 ½ Tbsp filling in the middle. Pleat edges toward the center, pinching to seal. -
Second Proof
Arrange buns seam-side down on parchment squares in the steamer, leaving space to expand. Cover and rest 15 minutes while you bring a pot of water to a rolling boil. -
Steam the Bao Buns
Place steamer over boiling water, cover tightly, and steam 15 minutes on high heat. Turn off heat and let buns sit, lid on, 3 minutes before uncovering—this prevents shrinkage. -
Serve
Enjoy baozi hot with soy-vinegar dip or chili crisp. Reheat leftovers with a quick re-steam or 30 seconds in the microwave.
Tips for Making Baozi
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Warm proof = fluffy buns: Aim for a cozy 80 °F/27 °C spot during rises.
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Don’t over-stuff: Too much filling can split the wrapper while it steams.
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Keep dough covered: Mantou dough dries quickly; drape with a damp towel while shaping.
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Rest after steaming: That brief 3-minute pause stabilizes internal pressure and keeps buns tall.
What to Serve with Baozi
Pair these Chinese buns with hot jasmine tea, a simple cucumber salad, or a bowl of wonton soup. For a full dim-sum spread, add har gow, spring rolls, and sesame balls.
Ingredient Substitutes
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Protein swap: Ground chicken, turkey, or plant-based mince works beautifully.
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Gluten-free option: Use a 1:1 gluten-free bread blend plus 1 tsp xanthan gum (texture changes slightly but still tasty).
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Low-sugar dough: Reduce sugar to 1 Tbsp for less sweetness; buns stay tender.
Recipe Variations
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Char Siu Bao: Fill with diced Chinese BBQ pork and a drizzle of hoisin.
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Veggie Delight: Replace pork with mushrooms, tofu, and spinach seasoned with soy and five-spice.
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Sweet Red-Bean Bao: Swap savory filling for sweet red-bean paste and steam 12 minutes.
Frequently Asked Questions
Can I freeze bao buns?
Yes—steam, cool completely, then freeze in a single layer. Re-steam frozen bao 8 minutes for fresh flavor.
Why aren’t my buns white?
Flour varies; bleached or low-ash flour yields whiter mantou. Focus on texture over color.
My bao deflated. What went wrong?
Opening the lid too soon causes collapse. Always rest 3 minutes after steaming.
Do I need a bamboo steamer?
Traditional, yes, but any steamer basket with a tight lid works. Line well to prevent sticking.
Final Thoughts
Once you lift that lid and a cloud of fragrant steam reveals plump, glossy baozi, you’ll understand why these Asian steamed buns are beloved worldwide. Master this baozi recipe Chinese-style and you’ll always have a comforting, shareable snack that brings family and friends running to the kitchen. Happy steaming!
Ingredients
Mantou Dough
-
3 ½ cups all-purpose flour
-
2 tsp instant yeast
-
3 Tbsp sugar
-
1 cup warm water (≈ 240 ml)
-
2 Tbsp neutral oil (canola or sunflower)
-
¼ tsp salt
Classic Pork Filling
-
1 lb ground pork
-
1 cup finely chopped napa cabbage, salted & squeezed dry
-
2 green onions, minced
-
1 Tbsp soy sauce
-
1 Tbsp oyster sauce
-
1 Tbsp Shaoxing wine (or dry sherry)
-
1 tsp sesame oil
-
½ tsp white pepper
-
1 tsp grated ginger
-
1 garlic clove, minced
-
1 tsp cornstarch
For Steaming
-
Parchment squares or cabbage leaves
-
Bamboo or metal steamer basket with lid
Instructions
-
Make the Dough
Stir warm water, sugar, and yeast; rest 5 minutes. Add flour, salt, and oil. Mix until shaggy, then knead 8–10 minutes until smooth. Cover and proof 1 hour, or until doubled. -
Prepare the Filling
In a bowl, combine pork, cabbage, green onion, seasonings, and cornstarch. Stir vigorously until the mixture feels sticky—this locks in moisture. -
Shape the Baozi
Punch down dough and divide into 12 equal pieces. Roll each into a ball, then flatten into a 4-inch circle, keeping the center thicker. Spoon about 1 ½ Tbsp filling in the middle. Pleat edges toward the center, pinching to seal. -
Second Proof
Arrange buns seam-side down on parchment squares in the steamer, leaving space to expand. Cover and rest 15 minutes while you bring a pot of water to a rolling boil. -
Steam the Bao Buns
Place steamer over boiling water, cover tightly, and steam 15 minutes on high heat. Turn off heat and let buns sit, lid on, 3 minutes before uncovering—this prevents shrinkage. -
Serve
Enjoy baozi hot with soy-vinegar dip or chili crisp. Reheat leftovers with a quick re-steam or 30 seconds in the microwave.
