Dim Sum & SnacksMedium 150 min serves 12

Fresh Pork Baozi

Name: Fresh Pork Baozi
Total time: 150 min
Yield: 12 servings
Cuisine: Steamed Bun
Ingredients: all-purpose flour; active dry yeast; ground pork shoulder (coarsely minced); ginger; light soy sauce; sesame oil; scallion

鲜肉包 · xiān ròu bāo

家庭快手版 · Home version: Family version uses hand-kneaded dough with natural fermentation—no instant yeast shortcuts. Filling is coarsely minced, not ground fine, for juicy texture.

My uncle in Jinan ran a tiny baozi stall outside Baotu Spring Park for 37 years. Every morning at 4 a.m., he’d mince pork shoulder by hand while my grandmother folded each bun with exactly 18 pleats—never more, never less.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food

Ingredients

all-purpose flour中筋面粉🛒 local500 g
active dry yeast干酵母🛒 local5 g
ground pork shoulder (coarsely minced)猪前腿肉（粗剁）🛒 local400 g
ginger姜🛒 local20 g
light soy sauce生抽🏮 asian25 ml
sesame oil香油🏮 asian15 ml
scallion小葱🛒 local60 g

all-purpose flour: Substitute bread flour (500 g) if dough feels too slack; add 10 g extra water

active dry yeast: Must be fresh—check expiry. Proof in warm milk before mixing

ground pork shoulder (coarsely minced): Ask butcher to coarsely mince—do NOT use pre-ground meat

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Proof yeast: Warm 120 ml whole milk to 35°C (95°F). Stir in yeast and 5 g sugar. Let sit 5–8 minutes until foamy and doubled in volume.
酵母要活化
🔍 Look for Medium-low 5–8 分钟 · 5–8 minutes
Visual: 表面浮起细腻泡沫Creamy, bubbly foam covering surface
You know it's right when: 表面持续冒出细密气泡Bubbles break steadily at surface
2Make dough: In a large bowl, mix flour and 5 g salt. Pour in yeast mixture and 180 ml warm water (35°C). Stir with chopsticks until shaggy, then knead 12 minutes by hand until smooth and elastic.
揉到能拉出薄膜
🔍 Look for 12 分钟 · 12 minutes
Visual: 面团离盆干净，触感柔软而紧实Dough pulls away cleanly from bowl and feels soft but taut
You know it's right when: 可拉出透光薄膜（扩展膜测试）Dough passes windowpane test (thin, translucent sheet when stretched)
3First rise: Cover bowl with damp cloth. Let rest in warm spot (25–28°C) until doubled—about 90 minutes. Gently punch down and divide into 12 equal pieces (≈75 g each). Cover and rest 15 minutes.
发酵要到位
🔍 Look for 90 分钟 · 90 minutes
Visual: 面团体积明显膨大；手指轻按缓慢回弹Dough puffs visibly; finger indentation holds slowly
You know it's right when: 轻戳后缓慢回弹Dough springs back slowly when poked
4Make filling: Combine pork, ginger, light soy sauce, sesame oil, scallions, 5 g white pepper, and 10 g sugar. Stir vigorously in one direction for 3 minutes until sticky and glossy.
顺一个方向搅上劲
🔍 Look for 3 分钟 · 3 minutes
Visual: 馅料紧裹筷子，泛出油亮光泽Filling clings tightly to chopsticks and glistens
You know it's right when: 勺盛起时无汁水渗出No liquid pools around edges when spooned onto plate
5Assemble: Flatten each dough piece into 10 cm circle. Place 40 g filling in center. Pleat and pinch closed with 18 folds, twisting top to seal. Place seam-side down on parchment. Rest uncovered 20 minutes.
18褶是老济南标准
🔍 Look for 20 分钟 · 20 minutes
Visual: 包子略鼓起，表面紧致微润Buns swell slightly; surface looks taut and moist
You know it's right when: 底部微鼓，无裂纹Slight puffing at base; no visible cracks
6Steam: Bring water in bamboo steamer to rolling boil. Arrange buns with 3 cm space. Steam on high heat 12 minutes. Turn off heat—wait 3 minutes before lifting lid.
关火焖3分钟防塌陷
🔍 Look for High heat 12 分钟 · 12 minutes
Visual: 包子饱满，表面泛微光Buns plump and gleam with subtle sheen
You know it's right when: 蒸汽从盖边浓密涌出Steam escapes thickly from lid edge

Tips

· Use room-temp pork—cold fat won’t emulsify properly
· Never skip the 3-minute stir—this builds binding protein
· Freeze unsteamed buns on tray first, then bag for up to 3 months

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library