Steamed pork buns (baozi)

Make steamed pork buns for a yum cha experience at home

Also known as baozi, these fluffy white buns with a tasty barbecue pork filling are a regular menu item at yum cha tables across Australia. With a soft and doughy exterior and a sweet pork centre, this crowd-pleasing entree is equally satisfying and tasty all in one handheld parcel. 

The origins of steamed buns in China appear to date back to the Northern Song Dynasty and the invention of a plain steamed dumpling, the mantou. It’s believed to have been created by military strategist Zhuge Liang in the 3rd century on his way home from battle in the area that is now Sichuan province. The story goes that to cross a river, Liang ordered 50 buns to look like heads that could be thrown into the river to satisfy a Deity who required the sacrifice of 50 heads for safe passage. The plan was successful and the buns were named in celebration of the victory over barbarian rebels. From there, the recipe progressed into a filled version like the ones in this steamed buns recipe.

Whether you need an easy weeknight crowd-pleaser or planning a traditional feast, our easy Chinese recipes are inspired by the best enticing flavours this popular cuisine is celebrated for.

What is steamed bao made of? 

Not quite a dumpling, but with some similarities, BBQ pork buns are hugely popular in Chinese culture with some variations in size across the different regions. Made with flour, the big fluffy buns like the ones in this recipe are the type you mostly find in an Australian yum cha and hail from Hong Kong. However, in Shanghai, you’ll find xiaolongbao, known as soup dumplings, a version that consists of a more doughy and less fluffy exterior with a soupy interior. The Taiwanese bao comes with a similarly fluffy exterior but is served in a way that is more like a folded burger with crispy pork belly that you’ll pick up from a street food van at the local markets. Several other steamed buns and even a few pan-fried variations exist, but this baozi recipe is the most popular variety you’re likely to come across. 

Tips for how to make pork buns nice and fluffy

The outer casing of this bao recipe is that of a yeast-leavened dough that creates a delicate, fluffy texture to encase the flavour-packed filling. To ensure your buns are fluffy and the texture isn’t chewy, you want to be mindful of the type of flour you use. The amount of gluten in your flour will affect the texture and a higher protein flour will give a chewier result. Some recipes will use rice flour or cornflour to reduce the gluten content or you can use cake flour that naturally has a lower gluten content and delivers a nice texture. 

The next most important ingredient is the yeast. Firstly, ensure that your yeast is alive. If it's expired, it is no longer alive and will not activate and produce carbon dioxide to help your dough rise. So, make sure your yeast is fresh and also make sure you give your dough adequate time to prove. 

The next vital part: creating the tastiest bao filling

An essential step of this pork bun recipe is to create a tender and tasty filling. The main combination of flavours in this dish comes from the shiitake mushrooms and the char siu sauce. The mushrooms give a rich and earthy umami quality, while the char siu sauce provides a sweet and lightly spiced barbecue flavour. Char siu sauce is sometimes known as Chinese barbecue sauce and is made from a base of fermented soybeans, honey and spices and goes beautifully with recipes like char siu pork.  

Cooking sake is also added to the mixture to give it a lovely sweet, umami edge that only the fermented rice wine can provide. However, if you are concerned about alcohol content, you can replace the sake with mirin, which gives a similar flavour profile but with a lower alcohol content. 

What should you serve with your steamed pork buns? 

Decisions that will impact how to serve your steamed bao include how hungry you are, whether you’re planning to enjoy them for a starter, main meal or a snack, and how spicy you like your food. It’s often nice to balance out your pork buns with some mixed Asian greens on the side or spicy chilli oil for a little kick. 

If you’re serving them up as part of a wider banquet then you may want to add some other popular entrees like money bags, spring rolls or dumplings, as well as a stir-fry or roast duck.