Chinese Steamed Pork Buns baozi Recipe [鲜肉包子]

I grew up with steamed pork bun. When I was in school, my favorite thing to do in the morning is grabbing few steamed buns from the baozi shop. It is warm and fluffy. Tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Well, it is not hard as long as you know how to make the dough.

Ingredients for the dough(enough to make 12 buns)
– 500 grams of all-purpose flour
– 250 grams of warm water
– 3 grams (1 tsp) of yeast
– 1 tbsp of sugar

Ingredients for the filling
– 350 grams of ground pork(sorry for the audio mistake in the video, it should be 350 grams not 300grams)
– 1 tsp of grated garlic
– 1 tbsp of soy sauce
– 2 tsp of oyster sauce
– 1/2 tsp of salt
– 1 tsp of sugar
– 1 tsp of dark soy sauce
– 2 tsp of sesame oil
– 1/3 cup of non-flavored chicken stock
– 1/2 cup of spring onion


Add 1 tsp of yeast into 250 grams of warm water. Make sure it is fully dissolved.

In a large bowl, add 500 grams of all-purpose flour, 1 tbsp of sugar. Give it a mix.

Pour the yeast water in batches. Use chopsticks to stir it to corporate it well. Then start gathering all the flour together. Make it into a dough.

Cover it and let it sit for 1 hour and 40 minutes. This is the first proof. My room temperature is 21 degrees Celsius. You will need to adjust the time depending on the temperature.

While the dough is sitting, let’s make the filling. I have 350 grams of ground pork here, add 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil. Add 1/3 cup of non-flavored chicken stock. You just stir the meat for 2 or 3 minutes until the meat absorbs the liquid. By doing this, your filling will turn out incredibly juicy.

Add 1/2 cup of diced spring onion. Keep mixing it until it is well combined. You can also add some other vegetables such as cabbage carrot, leek. Today I am making the simple pork bun so I don’t add anything else. Set this in the fridge, now let’s check the dough.

There are always some signs that will tell you your dough is ready.
1. The size should be about1.8 – 2 times bigger.
2. Softly touch the surface; you can feel that there is a lot of air inside.
3. If you grab the dough and open it up. Inside should look honeycomb shape.
4. I know a lot of people will poke a hole in the middle of the dough, if the hole doesn’t bounce back immediately that means it is ready but I forgot to show you that.

Sprinkle some flour to prevent sticky. Put the dough on the working surface and we will start kneading the dough to get rid of all the air bubbles. Grab the dough fold it in half. Press it down against the working surface. Every time you press the dough, make sure you squeeze the dough to push the air out. You should be able to feel and hear that the air bubbles are breaking. I have seen a lot of people just roughly knead the dough for few minutes. I can do that too but the bun probably not gonna be as fluffy as I want. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready.

Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. The amount I gave is enough to make 12 pork buns. Flatten it and start rolling it. Use the thumb to hold the middle. right-hand rolls it and left-hand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge.

Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it tighter to close the bun.

Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof.

15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun.

Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)


  1. easy bake evan

    I will 100% be making these. This was literally my favorite food from China and I miss it so much!!! I used to eat 2 for breakfast almost everyday!

  2. I truly enjoy your recipes. Many are foods that I also, grew up with. I your recipes & truly enjoy all of them. Your tip about tge bubnles in the first & secong rise, is the first time I have ever had the reasoning explained to me. Thank you. I will always check for bubbles. It also explains why some bread recipes work & others don't.
    I wish to commend on your English. It has improved so much since you first began. I tell you from experience, that it is the most difficult language to master. I speak 5 languages & English is the one that gave me the most headaches. Pear, pair, & pare, 3 words that sound the same, with 3 different meanings & spellings. Most languages have different words for everthing. Bear is 1 word, 1 spelling & 2 meanings. Not to mention the word Bare. Keep up the good work & great recipes!! Pheesao

  3. Hey Mandy! Those looks so soft and delicious…I would love to have these for breakfast everyday! Lol What a wonderful recipe, keep them coming!! I enjoy every video…Have a great night! Hugs from Texas! : ) xx

  4. Frank Ortolano

    delicious, ,,,Mandy

  5. People in the U.S. are not used to metric measurements and hate to do the conversions. It would be most helpful if you indicate the imperial equivalent next to the gram measurements. Thanks.

  6. Loved it!! Thanks

  7. Holy crap, this was the most helpful video for making baozi dough! You explained everything, slowed down the important bits, and shared tips. Sooooo helpful, thanks!

  8. Now if only I had a kitchen counter.

  9. Your recipes are easy to follow and more importantly, sound SO yummy! Thank you for being a wonderful teacher.

  10. Not kidding, I was planning on making these for the first time today, and I've been watching YouTube videos for help for the past few days. And here you are! Thank you!

  11. My late grandpa was a vegetarian. He ate chinese steamed "tofu" bun. He substitute ground pork with "ground tofu".

  12. Your recipes always amaze me dear… Always a pleasure to watch you work magic in the kitchen… And always thanks for sharing☺

  13. Love your videos! I am going to try this for sure! Thank you.

  14. Arse Basterd

    Finally the video I was waiting for 🙂

  15. ActiveMonkey

    I used to live in Shanghai and ate these most days for breakfast… You are doing God's work:)

  16. I absolutely ADORE the tips you give!

  17. Charlie Barnes

    Would you (or any of the viewers) give some brand names of links to "dark soy sauce"? I live in a large city with lots of Asian groceries and can't find it, or don't really know what I'm looking for. I only find regular soy sauce. Thanks!!

  18. Thank you for always being so detailed, so the viewers can understand quite clearly how to make each recipe you provide. I always go to your videos FIRST when I receive a notification. Have a beautiful day.

  19. I tried making these before and they were pretty much ok, but I think my dough wasn't as good as yours. Some nice tips & tricks to make a lighter dough.
    Thanks 🙂

  20. Awesome! I tried making these before and it turned out OK. The only problem I had was that the dough got really big after steaming. So my question is, how thick should the center and the edges be? Thank you, have a nice day, and keep up the great work!