How to Make Pork Steamed Buns at Home

If you’ve ever bitten into a soft, warm steamed bun bursting with sweet-savory pork, you know just how comforting and satisfying this dish can be. Pork steamed buns also known as baozi are a staple in Chinese cuisine, and while they may look complex, they’re completely doable at home with a bit of planning and patience.

This homemade version features slow-roasted hoisin-glazed spareribs, shredded cabbage, and scallions tucked into fluffy, slightly sweet dough that’s steamed to perfection. Here’s how to make them from scratch.

Ingredients

For the Filling

• 1 rack spareribs (1/2 to 1 pound)

• 3/4 cup hoisin sauce

• 1 cup shredded cabbage

• 1 bunch scallions, thinly sliced

For the Dough

• 1 package active dry yeast

• 1/2 cup warm water

• 1 1/2 cups all-purpose flour, plus more for kneading

• 1 1/2 cups cake flour

• 3 tablespoons sugar

• 1/2 teaspoon baking powder

• 1/2 cup warm milk

• 1 tablespoon canola oil, plus more for greasing

Step 1: Prepare the Pork Filling

1. Marinate the ribs: Place the rack of spareribs in a large resealable plastic bag. Add hoisin sauce, seal, and toss to coat. Refrigerate for at least 3 hours or overnight.

2. Roast the ribs: Preheat oven to 300°F. Transfer ribs and marinade to a sheet pan, cover with foil, and bake for 2 hours, basting every 30 minutes.

3. Shred and mix: Once cool, pull meat from the bones and chop coarsely. Toss with cabbage and scallions. Add a bit more hoisin if the mixture seems dry.

Step 2: Make the Dough

1. Activate the yeast: Sprinkle yeast over warm water and let it sit until foamy, about 5 minutes.

2. Combine dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, sugar, and baking powder.

3. Mix the dough: Make a well in the center, then add milk, canola oil, and the activated yeast. Stir until a shaggy dough forms.

4. Knead: Turn the dough onto a floured surface and knead for 5–10 minutes until smooth and elastic.

5. Let it rise: Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 40 minutes to 1 hour, until doubled.

Step 3: Assemble the Buns

1. Roll dough into a long rope and divide into 12 equal pieces. Form each piece into a ball.

2. Flatten each ball into a 4-inch circle, keeping the center slightly thicker.

3. Add a heaping tablespoon of filling to the center of each disk.

4. Pinch to seal: Gather the edges and pinch the tops closed tightly.

Step 4: Steam the Buns

1. Let the formed buns rest for 10 minutes, covered with a towel.

2. Prepare the steamer: Line your bamboo or metal steamer with 4-inch parchment circles.

3. Arrange buns in the steamer without overcrowding you may need to steam in batches.

4. Steam over boiling water for 12–15 minutes until puffed and cooked through.

Cook’s Tip: If you don’t have a bamboo steamer, a stainless steel steamer basket works just fine. Just make sure the lid traps the steam efficiently.

Serving Suggestions

Serve your pork buns warm and fresh, with extra hoisin sauce or chili oil on the side. They’re perfect on their own or paired with:

• A light cucumber salad

• Steamed greens or bok choy

• Hot green tea

Leftovers? You can refrigerate and gently re-steam to bring them back to life.

Homemade pork steamed buns are a labor of love, but they’re also an incredibly rewarding way to bring restaurant-quality comfort food into your own kitchen. Make a batch on the weekend and enjoy a week of flavorful lunches or snacks that are as nourishing as they are delicious.

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