The BEST Pork Steamed Buns | Chinese Bao Buns Recipe (猪肉白菜包子)

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-pork-steamed-buns-chinese-bao-buns-recipe Today, we’re making soft, juicy pork steamed buns—also known as baozi. I’ve shared a few steamed bun recipes before, but this one is my favorite. The secret? It’s infused with rich, caramelized scallion oil. The filling is savory, aromatic, and perfectly seasoned, with every bite bursting with tender pork and incredible flavor. Whether you’re trying baozi for the first time or looking to level up your technique, this recipe will walk you through each step to create soft, fluffy buns that are pure comfort in every bite. Ingredients(makes 18 steamed buns) For the wrapper 600 grams of all-purpose flour (Amazon Link - https://geni.us/all-purpose-flour) 300 grams of lukewarm water 2 tsp of active dry yeast (Amazon Link - https://geni.us/yeast) 1 tbsp of sugar 2 tbsp of butter For the filling 500g of ground pork 2 tsp of grated ginger 1 Tbsp of minced garlic 1/4 tsp of white pepper powder or to taste (Amazon Link - https://geni.us/white-peppercorns) 1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 1 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce) 1.5 tsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce) 400g of diced napa cabbage 1 tsp of salt 8 scallions, diced 1/4 cup of vegetable oil