Pork and Cabbage Steamed Bao Buns

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, fluffy steamed buns filled with a savory blend of ground pork and tender cabbage, perfect for a comforting meal. This Chinese recipe, ready in about 82 minutes, pairs all-purpose flour, active dry yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 12 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lukewarm water
1/2 teaspoon vegetable oil
1/2 cup ground pork
1/2 cup, finely shredded and squeezed dry napa cabbage
2, finely chopped green onions
1 tablespoon soy sauce
1 teaspoon, grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon sugar

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Instructions

Step 1: In a bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons active dry yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Add 1/4 cup lukewarm water and 1/2 teaspoon vegetable oil. Mix until shaggy, then knead 5 minutes until smooth. Cover and let rise for 1 hour.
Step 2: In a bowl, mix 1/2 cup ground pork, 1/2 cup squeezed napa cabbage, 2 chopped green onions, 1 tablespoon soy sauce, 1 teaspoon grated ginger, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar until well combined.
Step 3: Punch down risen dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-inch circle on a floured surface.
Step 4: Place 2 tablespoons filling in the center of each dough circle. Fold edges up over filling, pinching to seal. Crimp the top edge with fingers to form a round bun.
Step 5: Arrange buns on a parchment-lined steamer tray, leaving 1 inch between. Steam over boiling water for 12 minutes. Rest for 2 minutes before serving.