Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns

Name: Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 300 g all-purpose flour (medium gluten); 56 g sugar; 1 tablespoon cooking oil; 1 1/2 teaspoons baking powder; 150 g water; 11 g active dry yeast; Filling; 300 g ground pork; 300 g Chinese cabbage (Bok Choy was shown in the photos); 4 tablespoons water; 1 tablespoon sesame oil (I always use dark sesame oil); 2 tablespoons soy sauce; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon rice wine; 1 pinch pepper; minced green onion (optional); minced gingerroot (optional); minced garlic (optional)

Servings: persons

Dough
300 g all-purpose flour (medium gluten)
56 g sugar
1 tablespoon cooking oil
1 1/2 teaspoons baking powder
150 g water
11 g active dry yeast
Filling
300 g ground pork
300 g Chinese cabbage (Bok Choy was shown in the photos)
4 tablespoons water
1 tablespoon sesame oil (I always use dark sesame oil)
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine
1 pinch pepper
minced green onion (optional)
minced gingerroot (optional)
minced garlic (optional)

1
Dough:
2
Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
3
Filling:
4
Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
5
Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
6
Allow the filled rolls to rise the second time, for 40 minutes.
7
Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dough, 300 g all-purpose flour (medium gluten), 56 g sugar, 1 tablespoon cooking oil, and more.

Yes, Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!