Pork and Cabbage Steamed Bao Buns
Soft, fluffy steamed buns filled with a savory blend of ground pork and tender cabbage, perfect for a comforting meal. This chinese-inspired chinese ready in about 82 minutes pairs all-purpose flour, teaspoons active dry yeast, teaspoon 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.
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
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.
Frequently asked questions
How long does Pork and Cabbage Steamed Bao Buns take to make?
Total time is about 82 minutes (70 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pork and Cabbage Steamed Bao Buns?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Pork and Cabbage Steamed Bao Buns?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pork and Cabbage Steamed Bao Buns for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pork and Cabbage Steamed Bao Buns?
Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
