Seven white pleated steamed buns sitting on parchment paper in a round bamboo steamer basket on a white plate. — Photo: Francesc Fort · CC BY-SA 4.0 · Wikimedia Commons

Chinese · Breakfast · Lunch · Snack

Baozi (Steamed Pork and Cabbage Buns)

Name: Baozi (Steamed Pork and Cabbage Buns)
Prep time: 115 min
Cook time: 20 min
Total time: 135 min
Cuisine: Chinese
Ingredients: 2 1/2 cups All-purpose flour; 1 tsp Instant yeast; 1 tbsp Sugar; 2/3 cup Warm water; 1 tsp Neutral vegetable oil; 300 g Lean ground pork; 3 cups Napa cabbage, finely chopped; 1/2 tsp Salt; 6 medium Fresh shiitake mushrooms, finely diced; 2 stalks Green onions, finely sliced; 1 tbsp Fresh ginger, grated; 2 tbsp Low-sodium soy sauce; 1 tbsp Oyster sauce; 1 tbsp Shaoxing rice wine; 1 tsp Toasted sesame oil; 1/4 tsp Ground white pepper

包子

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Soft, fluffy steamed buns wrapped around a juicy filling of lean pork, napa cabbage, shiitake and ginger. A lighter take on the classic dim sum favourite, made with lean meat and plenty of vegetables.

Prep: 115 min
Cook: 20 min
Total: 135 min
Serves: 6

Medium
Dairy Free

14%

Per serving287kcal14% of a 2,000 kcal day

17gProtein

44gCarbs

4gFat

3gFiber

Calories come from: Carbs 62% · Fat 14% · Protein 24%

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Ingredients

For 6 servings

2 1/2 cups300 gAll-purpose flour
1 tspInstant yeast
1 tbsp12 gSugar
2/3 cup165 gWarm water
1 tsp5 gNeutral vegetable oil
300 gLean ground pork
3 cups200 gNapa cabbage, finely chopped
1/2 tspSalt
6 medium100 gFresh shiitake mushrooms, finely diced
2 stalks30 gGreen onions, finely sliced
1 tbsp6 gFresh ginger, grated
2 tbsp32 gLow-sodium soy sauce
1 tbsp18 gOyster sauce
1 tbsp15 gShaoxing rice wine
1 tsp5 gToasted sesame oil
1/4 tspGround white pepper

Steps

1
Mix the flour, yeast and sugar in a large bowl.
2
Pour in the warm water and vegetable oil and stir into a shaggy dough.
3
Knead for about 8 minutes until smooth and elastic.
4
Cover the bowl and leave the dough in a warm place for about 1 hour, until doubled.
5
Meanwhile, toss the chopped cabbage with the salt and set aside for 10 minutes.
6
Squeeze the cabbage firmly in a clean cloth to remove as much liquid as possible.
7
In a bowl, combine the pork, soy sauce, oyster sauce, rice wine, sesame oil, white pepper and ginger, and stir in one direction until sticky.
8
Fold in the squeezed cabbage, shiitake and green onions, then chill the filling until needed.
9
Cut 12 small squares of parchment paper.
10
Punch down the dough, knead briefly and divide it into 12 equal pieces.
11
Roll each piece into a 10 cm (4 in) circle, slightly thinner at the edges.
12
Place a heaped spoonful of filling in the centre of each circle.
13
Pleat the edges up around the filling and pinch together at the top to seal.
14
Set each bun on a parchment square in a steamer basket, leaving space between them.
15
Cover and let the buns rest for 15 minutes until slightly puffy.
16
Bring water in a wok or pot to a boil, then steam the buns over high heat for 15 minutes, until the filling reaches 71 °C / 160 °F.
17
Turn off the heat and leave the lid on for 5 minutes so the buns do not collapse.
18
Serve warm.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the pork with crumbled firm tofu and extra shiitake, and use a mushroom-based vegetarian oyster sauce.
Use ground chicken or turkey instead of pork for a different lean filling; steam until the filling reaches 74 °C / 165 °F, the safe temperature for poultry.
If you can't find Shaoxing rice wine, use dry sherry instead.
Swap napa cabbage for finely chopped bok choy, salted and squeezed the same way.

Storage

Refrigerate cooled buns in an airtight container within 2 hours and eat within 3 to 4 days, re-steaming for about 8 to 10 minutes until steaming hot all the way through. Cooked buns also freeze well for up to 2 months; steam them from frozen for about 15 minutes until piping hot in the centre.

Make ahead

The filling can be mixed and kept covered in the fridge for up to 1 day before shaping. You can also steam a full batch ahead, cool and freeze the buns, then re-steam them from frozen when needed.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyMolluscsSesameSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (199 g)	Per 100 g
Calories	287 kcal	144 kcal
Protein	17.3 g	8.7 g
Carbohydrates	44 g	22.1 g
of which sugars	3.2 g	1.6 g
Fiber	2.5 g	1.3 g
Fat	4.3 g	2.2 g
of which saturated	1 g	0.5 g
Sodium	509 mg	256 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.