This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Pork Baozi

Name: Pork Baozi
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: Chinese
Ingredients: Flour (3 cups); Yeast (2 1/4 teaspoons); Sugar (3 tablespoons); Warm water (1 cup); Vegetable oil (2 tablespoons); Salt (1/2 teaspoon); Ground pork (400 g); Chives (3 pieces); Ginger (1 teaspoon); Soy sauce (2 tablespoons); Scallop sauce (1 tablespoon); Sesame oil (1 teaspoon)

by Waatokok Kitchen

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38 viewsTotal time: 55 min

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Light, fluffy yeast rolls, steamed and filled with seasoned pork.

Servings: 6
Prep: 40 min
Cook: 15 min
Difficulty: Medium
Category: Main course, Appetizer, Street food & savory snacks
Cuisine: Chinese
Serve: Hot
Texture: Fluffy, Juicy
Techniques: Steam
Meal: BreakfastLunchSnack

Family meal
Party

Tips

The folds don't have to be perfect—the important thing is to seal the edges well so the filling doesn't leak out while steaming. Here's a video for your reference as you prepare your dish.

Ingredients

Flour (3 cups)
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Yeast (2 1/4 teaspoons)
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Sugar (3 tablespoons)
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Warm water (1 cup)
$0.78 MXN
Vegetable oil (2 tablespoons)
$1.48 MXN
Salt (1/2 teaspoon)
≈ $0.08 MXN
Ground pork (400 g)
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Chives (3 pieces)
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Ginger (1 teaspoon)
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Soy sauce (2 tablespoons)
$2.87 MXN
Scallop sauce (1 tablespoon)
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Sesame oil (1 teaspoon)
$1.67 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $6.88 MXN

≈ $1.15 MXN per serving

5 of 12 ingredients

priced

42%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Mixing bowl
Rolling pin
Pot
Steamer

Steps

1. Prepare the dough15 min
Dissolve the yeast and sugar in warm water, then let it sit for 5 minutes until it becomes frothy. Mix in the flour, salt, and oil until a dough forms; knead for 8–10 minutes until smooth.
2. First resting period (fermentation)60 min
Cover the dough and let it rest in a warm place for 60 minutes, until it doubles in size.
3. Prepare the filling0 min
While the dough is resting, mix together the ground pork, chopped scallions, minced ginger, soy sauce, oyster sauce, sesame oil, and sugar. You can do this during the previous step.
4. Shape the baozi25 min
Divide the dough into 12 portions, roll each one out into a circle that is thicker in the center, place the filling in the center, fold over, and pinch the edges to seal.
5. Second rise20 min
Place the shaped baozi on squares of wax paper, cover them, and let them rest for 15–20 minutes before steaming.
6. Steam15 min
Steam, in batches if necessary, over high heat for 15 minutes, until the dough is fluffy and the filling reaches at least 71°C (160°F) internally.