Three-Umami Baozi
三鲜包 · sān xiān bāo
My grandmother in Yangzhou made these every Qingming Festival, using river shrimp from Slender West Lake. She’d sing while shredding napa cabbage—'crunch like spring rain'—then fold each bun with a tiny shrimp tail peeking out.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- all-purpose flour中筋面粉🛒 local500 g
- ground pork shoulder (coarsely minced)猪前腿肉（粗剁）🛒 local300 g
- fresh shrimp, peeled and finely chopped鲜虾仁（切碎）🛒 local200 g
- napa cabbage大白菜🛒 local300 g
- light soy sauce生抽🏮 asian20 ml
- white pepper白胡椒粉🛒 local3 g
- scallion小葱🛒 local40 g
all-purpose flour: Same as fresh pork baozi dough—use identical method
ground pork shoulder (coarsely minced): Coarsely minced only—no pre-ground
fresh shrimp, peeled and finely chopped: Frozen shrimp ok—thaw, pat dry, chop by hand
napa cabbage: Core removed, leaves shredded thin; blanch 30 sec, squeeze dry
🌶️ Adjust to your taste
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Spice level
Saltiness
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Instructions
1Prepare cabbage: Shred napa cabbage finely. Blanch in boiling water 30 seconds. Drain, cool, then squeeze firmly in clean towel until no water drips.
白菜必须攥干
🔍 Look for High heat 30 秒 · 30 secondsVisual: 白菜丝呈浅绿色，手感挺括不软塌Cabbage shreds look pale green and feel stiff, not limp
You know it's right when: 颜色微亮，无生涩味Color brightens slightly; no raw smell remains
2Make filling: In bowl, combine pork, shrimp, light soy sauce, white pepper, scallions, and 5 g sugar. Stir 2 minutes clockwise until tacky.
虾肉先与肉拌匀
🔍 Look for 2 分钟 · 2 minutesVisual: 馅料成厚带状裹住勺子Mixture clings to spoon in thick ribbons
You know it's right when: 无水分析出，无颗粒感No separation of liquid or graininess
3Fold in cabbage: Gently fold squeezed cabbage into filling just until evenly distributed—do not overmix. Chill 15 minutes.
最后拌入，保脆
🔍 Look for 15 分钟 · 15 minutesVisual: 白菜碎清晰可见，翠绿鲜亮Cabbage bits remain distinct and vibrant green
You know it's right when: 馅料成团但不渗水Filling stays cohesive but not wet
4Roll dough: Use same fermented dough as fresh pork baozi. Divide into 12 pieces (≈75 g each), roll into circles 10 cm wide.
皮中间稍厚，边缘薄
🔍 Look for 每只约2 分钟 · 2 minutes per bunVisual: 边缘透光，中心不透光且略厚Edge is translucent; center is opaque and slightly thicker
You know it's right when: 轻拉不破No tearing when gently stretched
5Fill and pleat: Place 45 g filling in center. Lift edge and pleat toward center, rotating—18 folds total. Pinch top closed firmly. Rest seam-down 20 minutes.
虾尾朝上露一点
🔍 Look for 20 分钟 · 20 minutesVisual: 顶部透出淡粉色虾色；底部微胀Top shows faint pink from shrimp; base expands slightly
You know it's right when: 表面微润，轻触不塌陷Surface glistens lightly; no deflation when touched
6Steam: Steam over boiling water on high heat 13 minutes. Turn off heat—wait 4 minutes before opening lid.
比肉包多1分钟，因含虾
🔍 Look for High heat 13 分钟 · 13 minutesVisual: 包子饱满微亮，蒸汽持续上升Buns look plump and slightly glossy; steam rises steadily
You know it's right when: 厨房弥漫清晰虾鲜香Shrimp aroma fills kitchen unmistakably
Tips
- · Shrimp must be raw and unmarinated—no salt added before folding
- · Blanching cabbage removes bitterness and prevents sogginess
- · If freezing, freeze unbaked buns—steam from frozen (add 2 extra minutes)
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
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