Steamed Pork and Cabbage Buns

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Soft, pillowy buns filled with savory minced pork and fresh cabbage, steamed to perfection for a comforting handheld meal. This Chinese recipe, ready in about 60 minutes, pairs baking powder, sugar, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, 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: 45 min Cook: 15 min Serves 12 Chinese cuisine 220 cal/serving

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Ingredients

1 tsp baking powder
1/2 tsp sugar
2 cups flour
3/4 cup water
12 oz pork shoulder
1 cup Napa cabbage
2 green onions
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp ginger
1 clove garlic
1 tbsp cornstarch

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Instructions

Step 1: Mix 2 cups flour, 1 tsp baking powder, and 1/2 tsp sugar; gradually add 3/4 cup water while mixing until soft dough forms.
Step 2: Knead dough 5 minutes until smooth, cover, and rest 30 minutes.
Step 3: Combine 12 oz minced pork shoulder, 1 cup chopped Napa cabbage, 2 chopped green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp minced ginger, 1 minced garlic clove, and 1 tbsp cornstarch in a bowl; mix well.
Step 4: Divide dough into 12 equal portions; roll each into 3-inch circles.
Step 5: Place 2 tbsp filling in center of each circle, fold edges to meet center, pinching seams closed.
Step 6: Place buns seam-side down on parchment-lined steamer tray.
Step 7: Steam over boiling water 12-15 minutes until puffed and cooked through.
Step 8: Serve immediately while hot.